Amada Philadelphia
Spanish restaurant · Old City ·
Rustic-chic Spanish tapas with paella, charcuterie, and cocktails
Rustic-chic Spanish tapas with paella, charcuterie, and cocktails
"Chef Jose Garces doesn’t miss a beat as his love for Spanish tapas makes its way over to brunch. Try the affordable pre-fixe menu that offers shared plates (such as potato rösti, serrano ham croquettes, and tortilla Española with salsa brava and chistorra sausage) and the choice of full entrees such as the immaculate shakshuka, tasty sangria pancakes, and more." - Eater Staff, Ernest Owens
"This Spanish tapas bar has been around for a while, but is still one of the best places in Old City for a last-minute date or even just a drink after work with a few friends. There may be a wait on weekends, but stick it out for seafood paella with squid ink bomba rice and peppery grilled half chicken. You could easily spend an absurd amount of money here on larger plates. Prioritize the smaller snacks like seared scallops and lamb meatballs. These mostly cost less than $20 and they're better than the big boys, anyway. " - candis mclean, alison kessler
"The definitive OG of Restaurant Week — Jose Garces’ Amada is in a culinary league of its own. Popular Spanish tapas (that includes seafood, chorizo, and steak) on their expansive menu has kept it a mainstay in Old City for years." - Ernest Owens
"Tapas and date nights go together like citywides and not making it into work the next day, and for tapas in Old City, Amada is the only way to go. The dark Spanish spot looks kind of like a wine cellar, and on any given day, pretty much every table is a two-top hosting a couple of some sort. So, while you share a few of their small plates, some cheese, and a bottle of wine, you can play that fun game where you try to guess what stage of dating every other couple in the restaurant is in, and whether or not they’re going to make it based on snap judgments. Exhilarating stuff." - sydney mcelwee
"This legendary bite has set the gold standard for the future of small plates in Philly. These confit potatoes topped with smoked paprika aioli and garnished with parsley are exceptional." - Ernest Owens
