"Amaya does small, shareable plates and self-described “bizarre” natural wines from all over the world. The menu is compact and changes week to week, but there’s always a mix of seasonal seafood, pastas, and vegetable-heavy dishes, like a brussels sprout tostada we devoured as soon as it hit the table. Head here for a big, wine-fueled lunch against a backdrop of colorful Oaxacan tile and exposed brick, and get the panna cotta with rhubarb compote if you see it on the menu." - guillaume guevara
Andrew Reiner
