Americano Amsteldijk 25 1074 HS Amsterdam 020 7,527,444 Tue-Thu + Sun: 17:00 to 1:00 a.m., Fri-Sat:

Americano Amsteldijk 25 1074 HS Amsterdam 020 7,527,444 Tue-Thu + Sun: 17:00 to 1:00 a.m., Fri-Sat: 17:00 to 03:00, Mondays Best www.baramericano.nl The sea bass with smoked tomato food photographers london is elegant and balanced, the special-order vegetables a shining example . Less The pappardelle with ragu of rabbit is chopped instead of stew, a bit dry, and little hazig. The strikingly beautiful building on the Amstel, with round tower, is very beautifully decorated food photographers london with marble, mirrors and soft lighting. 7.5
The striking building with the round tower on the corner of the Amsteldijk and the second Jan van der Heijden Street, was once a garage for exclusive American cars. On Somehow that seems appropriate, because the new restaurant that resides - previously there was an ugly establishment of the Anatolian chain Kosebasi - breathes on all sides comfortable, chic overseas. It is not often that we long for the time for the smoking ban, when people found it quite normal to be there, preferably just when it delectable, delicate appetizer food photographers london was served, another one to stabbing. But what would Americano swirling cigar smoke here and there (and preferably above there) certainly food photographers london not out of place, food photographers london casually food photographers london blown by Michael Corleone-like types. Bada bing, bada boom! The yellow light is soft and flattering, marble bar nice and cool, there are many cozy corners. Meanwhile, the whole stuff can together through many levels full spy. The case was opened by the men who also Carter, Franklin and Hugo's; stylish Amerikaansige concepts with excellent cocktails. When you Americano, except some Italian classics, including ordering a New York strip steak. The card is affected by the Italian-American cuisine; the culinary traditions of many southern Italian immigrants who emigrated in the late nineteenth and early twentieth century to the United States - the Mac 'n' Cheese is probably the best known. Fresh Cut youths employs only handsome, freshly cut young men. A bit disturbing, but especially funny is that the guy who serves us the names of the dishes can not speak well, but they did not change is restrained. With an elegant flourish he puts food on the table while respectively 'Matjesano! food photographers london " food photographers london (Melanzane), "Bretzalo!" (Bresaola) and 'Parrepedello!' (Pappardelle) honks on the table, and as he shows us the dessert menu he calls cheerfully: "You know what they say:" Dolle Sevieta '! If you pronounce it but confident enough, he seems to think, there is no cock crows at it. We share to start with a very decent antipasto misto ( 22, there is also a big one for 38) with Italian meats, tasty pickled artichokes, nicely grilled vegetables, parmigiana and a scoop of burrata, which our bit on the sour side appears. The sarde in saor - a Venetian classic fried sardines in sweet and sour - is just something too sweet, with onion rings that are not completely food photographers london cooked: oven marginally longer and naturally need less sugar. But all in all a celebration. The gnocchi (Kieniejoekoe! "Honks the waiter, 13) comes with generous well cooked lobster and a very spicy, but tasty tomato sauce where some lobster is through. It is a large dot airy puree of roasted Yukon gold potato which initially seems a little food photographers london out of place (the gnocchi are indeed already made of potato) but is nevertheless tasty anoints and extinguishes the sharp sauce. Pappardelle sulla lepre ( 12) is a classic Tuscan dish of pasta with a ragu wide stewed hare - at Americano make them however with minced meat and bacon, as a kind of bolognese sauce with lots of laurel. I think not a good idea: the meat is grainy and dry, and the spirited fun of hare there is quite a bit from. Stroeve structure The risotto with porcini mushrooms ( 12.50 for a small portion) is, says the chef, sous-vide food photographers london cooked for at sixty degrees. He is pretty running, but the rice grains have been some stiff structure. The sea bass fillet ( 23) is very good, skin knappperig fried, cream of artichoke, roasted fennel and diced smoked tomato, which is really an excellent addition. The backorder vegetable dish ( 4) is fantastic: a quarter of a whole blackened cabbage that butter soft inside and smoky has been served with tasty oil and toads chairs. For dessert we eat a chocolate cake which is so fluid that he almost runs into the river Amstel, and excellent tiramisu (both 7). From the latter we have had lately many disappointing signs; watery, dry, and often much too sweet. food photographers london That Americano, served in a cup, delicious bitter and creamy, heavy and still a bit breezy by adding Italian meringue.