Amali’s Valentine’s Day menu will combine Greek and Italian cuisine

Love is in the air! New York’s Amali is the perfect restaurant to celebrate Valentine’s Day with a menu prepared just for the occasion.

The Mediterranean spot, located at 115 East 60th Street, is highlighting some of its famous dishes just in time for the holiday season. Options for customers on Monday, February 14 include meyer lemon tuna carpaccio, avocado mousse and mint. Plus, there’s a Lady and the Tramp-style spaghetti and meatball dish and a Happy Valley filet mignon with Bloomsdale’s creamed spinach, Maitake mushrooms and Maine lobster as the ultimate surf & turf.

People can also be tempted by the Red Velvet chocolate mousse with sour cherry compote and Kirsch cream for dessert. These menu options will be offered à la carte and will be part of the Valentine’s Day prix-fixe menu only for $105 per person.

The remarkable place, which is managed by the partners of Civetta Hospitality James Mallios, Kylie Monagan, Michael Van Camp and Tanya Saxenaoffers a sustainable farm-to-table Mediterranean concept that focuses on Greek and Italian cuisine.

In February 2020, Mallios opened up about the inspiration behind the popular restaurant.

“Although we focus on Mediterranean cuisine, for me food is not about cuisine or flavor profile per se. It’s about the Greek philosophical concepts ‘katharo’ and ‘meraki’,” said he explained to Medium at the time. “The greatest compliment a Greek can give to a culinary dish is to call it ‘katharo’ – which means ‘clean’.”

Mallios noted that it’s important to leave a lasting impression when it comes to their food and presentation, adding, “It’s hard to translate, but think of it as a culinary Marie Kondo. An equally high compliment is “meraki”, which means the person puts a part of themselves, their soul and their love into their work.

The restaurateur also recalled the path he traveled for Amali to find success.

“The first summer in Amali in 2012 was difficult. We were sustainable, had a wine list dominated by natural wines that no one had heard of, and almost exclusively plant-based starters. The Upper East Side didn’t know what to do with the ideas that are commonplace today,” he shared. “During that tough summer, I used to drive 2-3 times a week to Hunt’s Point at midnight to buy fish, veg and meat direct from vendors to save money because I refused to pay. issue a call for funds. In the process, I learned more about the food supply chain, quality, and the real business of selling food than most New York chefs.

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