Listed below are links to reviews of Ame from around the web.
[ more from ae.contracostatimes]
| "Most impressive of the first course dishes from the sashimi bar was ``Tuna Five'' ($18. 50), an oblong platter dotted with five international preparations of gorgeous bluefin tuna, as deep red and gleaming as a ruby...." |
1 reviews
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[ more from events.mercurynews]
"East mixes brilliantly with West at this sleek, understated restaurant from celebrated restaurateurs Hiro Sone and Lissa Doumani in the hip St...."
[ more from finickyeater.blogspot]
"For the next round, we had a series of appetizers: (1) fricasee of Miyagi oysters with leeks and forest mushrooms in a beurre blanc sauce, (2) chowan mushi with Maine lobster and sea urchin, and (3) burrata cheese on grilled bread with tiny braised artich..."
[ more from fodors]
"Japan and Europe converge in high style on the plates of chef Hiro Sone. Indeed, his food, from chawan mushi (egg custard) with lobster and sea urchin to eel matelote (cooked in wine sauce) and grilled foie gras with matsutake mushroom risotto, is almost..."
[ more from foodmusings.typepad]
"The Stand-outs Exectuve chef Greg Dunmore turns out what they blandly call "New American. " A friend of mine does a better job of it, noting that it hits on the commonalities of Japanese and Italian cooking...."
[ more from gayot]
| "Noodles and broths with eggs, an abundance of crustaceans, lightly-dressed raw fish---the similarities between Japanese and Italian cuisine are striking. At Ame, husband-and-wife team Hiro Sone and Lissa Doumani of St...." |
1 reviews
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[ more from girlsguidetocitylife]
"On a recent visit, my husband and I started with the "tuna five" (which is, as the name implies, tuna prepared five ways) and the poke (chopped tuna wrapped up neatly in seaweed). I was pleasantly surprised by the crunchiness of the poke (thanks to the li..."
[ more from gusto]
| "i’m wary of “fusion” and “trendy”. regis hotel, the ambiance is modern and dark, but not too cold...." |
1 reviews
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[ more from hedonia.seantimberlake]
"We each had an appetizer and an entree: DPaul started with the much-touted "tuna five", five separate preparations of tuna, from raw to dried to seared, each unique and tantalizing. Each preparation was petit, so I was only able to taste the pok..."
[ more from hedonia.seantimberlake]
"We each had an appetizer and an entree: DPaul started with the much-touted "tuna five", five separate preparations of tuna, from raw to dried to seared, each unique and tantalizing. Each preparation was petit, so I was only able to taste the pok..."
[ more from hungryhedonist.blogspot]
"I am back at school, after my incredible summer in New York. Soon after finals, I embarked to the city, and spent the following ten weeks at my investment banking internship...."
[ more from search.cityguide.aol]
"It would have been hard for any restaurant to live up to the hype that preceded Ame's opening: established restaurateurs (husband-and-wife team Lissa Doumani and Hiro Sone, of the popular Napa Valley restaurant Terra), a prime location (the beautiful St...."
[ more from sfgate]
| "Sone shows a creative California flair with "Lissa's Staff Meal'' ($18), clearly demonstrating there's much more to sashimi than knowing how to slice raw fish. The chef makes "noodles'' out of long chewy strips of cuttlefish and mounds them in the center..." |
1 reviews
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[ more from thedeliciouslife.blogspot]
"My favorite dish of the night was the Grilled Kurobota Pork Chop. There was a point in my life when the only thing I would order in a restaurant was a pork chop...."
[ more from vindivine]
"I had the Tartare of Lightly Smoked Tasmania Ocean Trout - with Wasabi Panna Cotta and Sturgeon Caviar. Followed with the Miso Black Cod (yeah, THEY were paying the tab:) I loooove Miso Black Cod...."
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