Amada
217 Chestnut Street
Philadelphia, PA 19106
Fax: 215-625-2470
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#4 on the Philly Mag 50
Serrano ham and aged manchego cheese with sweet and savory condiments; bite-size bacalao croquettes topped with American sturgeon caviar; parmesan-dusted baby artichokes baked to melting creaminess; robust white bean stew with escarole and chorizo; pizza-like flatbread topped with fig jam, Spanish blue cheese and shredded duck: You won’t find a truer taste of Spain in Philadelphia. The clientele looks to be the same well-heeled, well-groomed crowd that frequents Buddakan and Barclay Prime. Here, they surge into a loud, lively front bar. Beyond the open kitchen is a second bar and dining area, quieter and with moodier lighting, better suited to conversation.
Featured In
Best of Philly 2008: Tapas
In 2005, Jose Garces brought the small-plates craze to Philadelphia with his flagship Spanish tapas outlet Amada. And three years lat...
Best of Philly 2006 New Restaurant, City
Jose Garces' $1.1 million temple of tapas in Old City will loosen you up with well-made white sangria and orange mojitos, pamper you ...
Rating
| Overall (10) |
Food (10) |
Service (10) |
| Decor (10) |
Value (9) |
Average (9.80) |
Review
Love this place! Try the Spanish Octapus! Seasonal sangria is always amazing. Great exciting atmosphere, great service, great all around!
Posted by Emily: Mar. March 26th, 2008 at 3:32 PM
Rating
| Overall (10) |
Food (10) |
Service (9) |
| Decor (9) |
Value (10) |
Average (9.60) |
Review
This place is awesome! We loved the Duck Confit flatbread - it's a must try! The atmosphere is calming yet springs to exciting when the Flamenco dance begins. Amada is far and away the best tapas/spanish restaurant we have ever experienced!
Posted by Daniel: Mar. March 10th, 2008 at 1:03 PM
Rating
| Overall (2) |
Food (2) |
Service (2) |
| Decor (2) |
Value (2) |
Average (2.00) |
Review
I was there once. I didn't see any reason to revisit this place. The food was unmemorable. This place doesn't hold a candle to Ansill's.
Posted by Lorraine: Mar. March 8th, 2008 at 2:27 PM