Amada opened in 2005 as Chef Jose Garces' first restaurant, bringing Andalusian-style tapas to a city he felt had little authentic Spanish cooking to point to. The dining room is rustic-chic: a bar area styled after a Spanish bodega with hanging jamóns, a six-seat chef's counter overlooking the open kitchen, and a second dining room and lounge for quieter seating, along with a private event space.
The menu runs on small plates — garlic shrimp, patatas bravas, wild mushrooms, and flatbread show up alongside paella and short ribs, with reviewers pointing to the paella and tapas selection in particular. Service gets consistent praise for being accommodating, the cocktail list has its own following, and the mix keeps a steady base of repeat visitors coming back.
The menu runs on small plates — garlic shrimp, patatas bravas, wild mushrooms, and flatbread show up alongside paella and short ribs, with reviewers pointing to the paella and tapas selection in particular. Service gets consistent praise for being accommodating, the cocktail list has its own following, and the mix keeps a steady base of repeat visitors coming back.