|Andrew Michael Italian Kitchen|
I was with my colleagues David and JT and we sat in the bar area which for all intent and purpose is just an extension of this small restaurant housed in an older converted home. Our server Sean was very knowledgeable and passionate so we decided to let him guide us through our meal. The menu is simple but the choices are difficult because all of them look very good.
We started off with the Charcuterie which is a sampling of items that they have either concocted or butchered and cured themselves. The plate featured their Pate, Salami's, pickled Celery and Fennel, homemade stone ground mustard and Peach Mostarda. I am not a big Pate fan but this Pate was rich and creamy it got me thinking that AMIK is one of those unique restaurants that takes us back to the early 1900's where they butcher, cure, pickle and craft all their dishes. No processed prepared foods here.
|Prosciutto infused Melon|
|Lucious and Sinful|
|Maw Maw's Ravioli|
|Rabbit was Most Memorable|
|Very Tender Lamb|
|Pork Smoky Limas|
Overall AMIC is a great place to go and has terrific food at a great value. All the wait staff are very knowledgeable and passionate about their job and restaurant.