Amada

Reserve

Amada Review

Since his debut with Amada in 2005, chef-restaurateur Jose Garces has opened three more restaurants in the city, all of them instant and enduring hits. The young Ecuadorian-American chef has taken Philadelphia by storm, and it was at Amada where he set the stage for his modus operandi of elevating authentic regional cuisine with choice ingredients and a modern touch. On offer are more than 60 tapas, each one worth trying, especially the white-bean stew with escarole and chorizo, and the flatbread topped with fig jam, Spanish blue cheese, and shredded duck. Ingredients—including glorious cheeses—are sourced from northern Spain. The large, festive front room can skew loud; for a quieter meal, ask for a table in the second dining room, beyond the open kitchen.