AMAVI Restaurant www.amavirestaurant.com
I couldn’t copy much from the Amavi restaurant site. So go visit. I don’t know much about the history, Julian’s a famous northern Italian restaurant has disappeared, and been replaced by AMAVI (loose translation: the love of life).
In July, Heather and David Sellers bought the 18-year-old Julian’s Restaurant just southeast of Santa Fe’s main plaza and converted it into Amavi, a 110-seat restaurant that serves chef David Sellers’ Mediterranean cuisine. (Same Chef Sellers who is doing the TV clips on Alburquerque TV, see older blog)
The Sellerses remodeled the bar area and added 28 seats.
“There is an upcoming scene for people wanting more classy, sophisticated bars where they can get appetizers and hang out,” Heather Sellers said. “We also do full dinners in there as well.
Check averages range from $60 to $70 per person.
“It’s unique in that there are not many fine-dining Mediterranean cuisine restaurants here,” she said. (Heather Sellers)
The Sellerses had worked at the city’s Santacafe restaurant.
Santa Fe, which relies on state government and tourism as its major industries, can pose challenges, Heather Sellers said.
“The business can be seasonal, but your goal is to try to attract local diners so they keep coming all year-round,” she said. “I see dining in Santa Fe only going up.” Heather Sellers.
So there’s some of the scoop. Sellers bought Julian’s. I was a bit apprehensive about who had replaced one of my favorite restaurants. I had a back up plan in case it was too expensive. Once Pat saw the menu, she was determined to stay. She told me cost was not an issue. She had informed me earlier that my birthday dinner needed to be “fancy”. The remodel was bright and cheery. I enjoyed the art on the walls. We were early, but ready to be relaxed, which surprized our waitress. We had waited and reviewed the menu before being seated, and an elegant young man Andrew described the menu with enchanted finesse, We floated away on savory fantasies. It turns out he is the bartender.
We were escorted to our table near what used to be a fireplace (it was having problems and had candles in it instead). A Sultry but pleasant tall blond was our waitress. Pat enjoyed the service but I was less impressed. There was no pizazz, or extra service, we ordered, food was delivered, no recommendations were made, nor followup. She ignored my first request for extra bread, but heard the second request. Pat mistakenly undertipped her, but I told her it was OK.
However, the food: from bread to our cheese plate appetizer was incredible. Read about the cheese below. They were so rich. We had a rhubarb jam and apricot jam neither were too sweet (good) more like a thick fruit puree. I was most delighted and impressed.
Pat had Chicken under a brick. I missed the brick connection, but the half chicken was goregous and sumpteous in look. Pat was captured in estacy, and being a fussy gourmet cook, she really relished a fine meal. I asked for a quote, but it did not make grammatcial sense. “The food surpassed the ambiance and…” This was a very exquisite slice of life might be one translation.
I missed the part where my Scallops and Linguine had “Italian Bacon” and had to send it back. The waitress was confounded that I didn’t know, and when the meal returned it was lukewarm,less pasta, and still exceptional. This may sound like a misnomer. Yes there were contradictions, one less scallop, but the seasoning and preparation were still astonishing. I come from back east and am not easily pleased when it comes to scallops. These melted in my mouth.
Perhaps I should have ordered the sea bass, see below. I asked 2 gentlemen who were from California how their meals were. Rave reviews. One fellow commented it was the best sea bass he ever had. The other gentleman had scallops as I had, and his pasta was a perfect adente. Their wine also fit their meal exquisitely. Martin Codax Albarino 2006 (reasonably priced).
We both had dessert, my mocha brulet wasn’t a hit with me, yet Pat loved hers, however the dessert she chose (we split ours to share) was the most delicious not over done layered dessert I think I ever had. Light, creamy, multi-textured, a light cracker crumb crust, rich but not heavy chocolate, peanuts crumbled on top. Coffee, tea and dessert, made the bill soar.
The bar seemed to have a classy fine feel.
This is a great restaurant but several steps down from it’s predcessor. Service does not compare. Food has it’s elegance but does not surpass what Julian’s did. Alas. I definitely had a wonderful time. A few years back, with appetizers, 1 or 2 bottles of wine, salads, 2 main course meals, maybe soup, 2 desserts, a friend and I had a $120 meal. Now, Less for more, with less service.
However it is unfair to compare a new restaurant to the old. There are 2 Italian restaurants in town that I would rate higher. One much less expensive. However Mr Sellers brings some Spanish and French cuisine to his dining experience…which will be good. If we were giving stars, I’d say a 3.5. Pat and the gentlemen would probably say “5″!!! Fair is fair. He also is committed to bringing seasonal and local food to the restaurant. I missed the impact of that (what was seasonal? Did the wine come from one of many NM wineries?)
Yet, all in all, we had a festive time, a very special treat, great ambiance, and I wish them well. read on:
Tonight’s menu was slightly different.
First Courses
Roasted Tomato and Fennel Soup
with Olive Tapenade Crostini
8
Xato de Tarragona:
Marinated White Anchovy and Tuna Confit
with Frisee, Hazelnuts, Olives, and Sherry Vinaigrette
12
Caesar Salad: Romaine Lettuce with Garlic Croutons, Anchovy
and Reggiano Cheese
11
Mussel, Sea Bass, and Spinach Gratin
with Bechamel, Bread Crumbs and Toasted Baguette
13
Artisanal Cheese Plate Featuring Featuring Mediterranean Cheeses:
El Porfiao Sheep’s Milk Camembert, Manchego and Gorgonzola Dolce
12
Dungeness Crab and Alaskan Cod Napoleon
with Puff Pastry and Bearnaise
13
Galisteo Talus Wind Ranch Lamb and Feta Cheese Turnovers
with Mint, Oregano and Roasted Beet-Fennel Salad
12
Friuli, Italy
Gorgonzola Dolce Arancini with Arugula, Balsamic
Vinaigrette and Green Apples
11
Giovanni Puiatti “Zuccole” Pinot Grigio 2005
12
Bourgogne, France
Pan Roasted Breast of Squab with Lentils,
Roast Garlic and Morel Mushrooms
12
Vincent Giradin Cuvee St. Vincent 2005
14
We offer the following regional specialties featuring the cuisines
of Italy, Spain and France along with our suggested wine pairing
representative of the designated locale.
Entrees
Ricotta Gnocchi with Morel Mushrooms, Spinach
And Black Truffle
20
Pan Roasted Prime Beef Filet
with Celeriac-Potato Gratin, Bacon,
and Sauteed Brussels Sprouts
34
Grilled Yellowfin Tuna with Escarole,
Anchovy and Remoulade Sauce
28
Linguine Carbonara
Housemade Linguine with Pancetta, Garlic and Parmigiano Reggiano
20
Cerdo al Caramelo:
Pan Seared Karrabuta Pork Chop with Catalonian Spinach,
Olive Oil Mashed Potatoes, and Savory Caramel
29
Tuscany, Italy
Pollo al Mattone
½ Roasted Chicken Under a Brick
with Pancetta, Capers and Lemon
25
Spezieri Col D’Orca Toscana 2004
10
Rioja, Spain
California White Sea Bass with Chorizo, Razor Clams,
Piquillo Peppers and Spanish rice
28
Lorinon Blanco 2005
10
*Available as an appetizer or entrée portion
Please allow a 20% gratuity to be to added to parties of six or more
$4.50 Split plate charge
Cell phone use is not permitted in the restaurant
Executive Chef/Owner: David Sellers
Sous Chef: Megan Tucker (Is Megan still there? I hope so!)
