Amada Restaurant | ||||
217-219 Chestnut Street
Notwithstanding, the lighter, quicker and more versatile English ships (especially in the stormy weather) outmaneuvered Spain’s fatty flotilla in a victorious “Fire Sail.” The inscription at St. Paul’s cathedral in Britain remains, “God blew and they were scattered.”
One enters through a small foyer’s velvet curtain, into a bustling, lantern-illuminated flamenco fanfare of sights and aromas. Looking forward, you observe that service and wait persons are omnipresent but not flamboyant, carrying platters, changing utensils, clearing trays and quietly explaining seating arrangements and menu items or choices. To one’s immediate left is a humungous bronze pig, whose happily squiggling tail belies the fact that his sort may be roasted and suckling in short order. To one’s right at the window are two six-seater mahogany tables, whose legs and accompanying chairs are nestled upon rocks. Pounce there if you can, and reserve them if possible. Because almost all other seating areas require that at least a few in each party, must place her or his tushy onto an overly cushy banquette. The table becomes neck-high. In order to be seen or heard, you have to raise your hands with castanets blazing. Propping a pillow seems and feels improper. There are some lovely back rooms, past the open kitchen, with more chairs available, or the bar area for perusal; but be prepared to be deeply seated.
Lamb Meatballs follow with shaved Manchego cheese. Half-inch diameters of coarsely ground lamb are showered by and lowered onto a gold cream sauce that takes your breath away. With the current price of gold, when you’re able to exhale, you groan with greed.
Then appear chicken breasts with truffles, on top of which is dozing a fried egg with yolk unabashedly exposed. Your fingers and fork must lazily but invariably decide which comes first, the chicken or the egg. The next course, served simultaneously, is shrimp, redolent of garlic, which is ported upon flatbreads. Nearby, in concert, is served a sheep cheese mousse with apple cider sorbet and dusted peanuts. And to raise the temperature at palate to a heated delight, warmed fava beans sing a salad duo with lava-hot lima beans. Suddenly, an enchanting Empanada is added, engulfed by spinach and artichokes, to culminate the variety of culinary cacophony. Plates and platters are cleared promptly and courteously, but only after each set of servings has been devoured. Fresh new silverware is brought at every turn. Tiny harpoon-like spears are made individually available when seafood pieces or meat slices are to be shared. Service is as harmonious and lively as an aria from Carmen.
Philip and Elizabeth met in naval battle in May, 1588. José has taken centuries-old Spanish cuisine and reinvented peace by piece.
ETIAM PERIERE RUINAE | ||||
Copyright 2008 Richard Max Bockol, Esq. | Back |