When did NYC become a net importer of chefs from Philadelphia? First Eli Kulp arrives with new bakery darling High Street on Hudson, and Michael Solomonov is opening an outpost of his hummusiya Dizengoff at Chelsea Market any minute now. That first day can be a hectic affair, and Garces partnered with Twitter to tell the inside story of everything that happened:
Feeling that opening day spirit in the park! #ChefDiary @NYCAmada pic.twitter.com/EWsu5T26d1
— Jose Garces (@chefjosegarces) April 25, 2016
Garces started his day with a bike ride up the West Side Highway, then stopped off in Central Park to take in springtime in Central Park.
Welcome to @NYCAmada! #ChefDiary pic.twitter.com/kdB8p0ty2a
— Jose Garces (@chefjosegarces) April 25, 2016
After arriving at Brookfield Place at 12:47 p.m. in time for service at 5 p.m., Garces gave an art-focused tour of the restaurant.
You’ll see these beautiful tapestries throughout the restaurant. Getting settled in for the day. #ChefDiary pic.twitter.com/l24EMEM0MB
— Jose Garces (@chefjosegarces) April 25, 2016
I love these candle portraits in the private dining room! @NYCAmada #ChefDiary pic.twitter.com/ANM9k7zOVn
— Jose Garces (@chefjosegarces) April 25, 2016
Chef de cuisine Justin Bogle is already tending fires before 2 p.m.
Chef @JustinBogle in action! @NYCAmada #ChefDiary pic.twitter.com/M5RWC86QJe
— Jose Garces (@chefjosegarces) April 25, 2016
There’s plenty to do:
A carnival mix of cauliflower to be roasted! #ChefDiary pic.twitter.com/YZtFYhGG60
— Jose Garces (@chefjosegarces) April 25, 2016
SousVide egg for our Chanquetes with bacalao and caviar. #ChefDiary @NYCAmada pic.twitter.com/CYUVhenyZj
— Jose Garces (@chefjosegarces) April 25, 2016
Gotta make sure the staff aren’t running on empty, too.
About to dig in for staff meal! #ChefDiary pic.twitter.com/jcGuiRrYpo
— Jose Garces (@chefjosegarces) April 25, 2016
It’s just before 3 p.m., and some of the first dishes are coming together.The menu brings over favorites like Amada’s Empanada, with manchego cheese and artichoke escabeche, and the tortilla Española with saffron aioli, alongside exclusive new dishes like a grilled squid salad, piquillo pepper confit and trout with harissa and a tamarind glaze. A few large-format dishes like lobster paella and suckling pig (order ahead) can also be had.
Guisantes, English peas with mint potato. #ChefDiary pic.twitter.com/GjMqRYdfBo
— Jose Garces (@chefjosegarces) April 25, 2016
Calamares con Apio. Squid and celery salad with morcilla and potato. #ChefDiary pic.twitter.com/OJLefFZXcF
— Jose Garces (@chefjosegarces) April 25, 2016
Pinchon Con Jerez. Roasted squab, morels and rhubarb. #ChefDiary pic.twitter.com/mFkMvWEHWD
— Jose Garces (@chefjosegarces) April 25, 2016
Two minutes before service begins, and the staff aren’t even breaking a sweat.
On the line. Two minutes until we open the doors tonight!#ChefDiary @NYCAmada pic.twitter.com/SbCHwrg6WB
— Jose Garces (@chefjosegarces) April 25, 2016
With that, Amada is open!The main restaurant serves lunch and dinner; for breakfast, pop into its sister cafe next door, Amadita, for café con leche brewed with Costa Rican beans, sandwiches and pastries. After lunch, Amadita becomes a vinoteca, serving the restaurant’s full wine list and bar snacks. Garces nicked Nacho Monclus from Lupulo to curate his exclusively Spanish wine list of over 150 varieties. In the main restaurant, cocktails (all named for director Pedro Almodovar’s films) will also feature uncommon ingredients like Patxaran, a liquor from the Navarre region flavored with blackthorn berries.
