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I'm going to have to be the odd man out here and say that I think Amada is overrated. I've been twice and haven't been impressed either time. The first time was for restaurant week and I was pleased with how much food we got for the price and absolutely thrilled with the flamenco show (it was a Wednesday night). The second time I had the chef's tasting menu which wasn't a bad deal for the amount of food - we didn't come close to finishing. But I was underwhelmed by the food. I really preferred Bar Ferdinand (haven't tried Ansill or Tinto yet). Just sayin. I would only consider going back to try the whole roast pig.
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re: amycakes
I've only been to Amada about four times. My experiences on the whole have been very good, though not entirely consistent. Some of this is probably attributable to poor selection on my part. I think that judging the merits of the place on restaurant week and the chef's tasting selections is probably not the best strategy. The most memorable of all the plates was a blue-cheese icecream with fig compote--simply all of my favorite things wrapped up into one.
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rabidog
Nov 5, 2007 08:48 AM
amada's good, as is bar ferdinand (and unlike amada, you won't need a reservation at BF). however neither compare to jaleo in DC, for me personally - but that's for my own reasons. jaleo had a huge vegetarian menu - whereas amada and bar ferdinand both really lack in choices.
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re: rabidog
Jaleo in DC is completely irrelevant to the discussion - Amada is consistently excellent, and provides very good value for your $. Their pernil is the best I have tasted. The clams and chorizo is also very good - I went crazy for the broth. I would love to get a group of 6 together for the whole roast pig. Take the 9:45 reservation, basiaG, you won't regret it
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ultraclay
Nov 5, 2007 08:10 AM
I'm also from NYC - I try to go to Amada every time I'm in Philly.
The last time I went was in January, here's some of what I wrote about it at the time:"Lomo Iberico was the charcuterie special . It's the cured loin from Pata Negra, acorn fed pork. It came sliced paper thin and slick with its own juice (read: fat). The meat wasn't excessively fatty or greasy, there was just enough to add texture and flavor to the meat. I've never heard of cured loin, I'll have to look for it in the future. The Lomo came with slices of bread. I dont know why. It would have been an affront to that gloriously tasty, acorn-fed pig that gave its life that I might sup on its loin.
Clams and Chorizo served in an oniony, herby broth with a rich clam flavor. After I finished it, I soaked up the broth with the bread that came with the lomo. "
We also had a fantastic order of Pernil, tasty baby squid and so-so lamb meatballs served in a great sauce.
The full post is here:
http://www.ultraclay.com/2007/02/philadelphia_amada.html -
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