Midtown / Nomad
Get directions | 849 6th Ave, New York, NY 10001
Hours | Sunday 11am-3pm | 5pm-10pm, Monday 11:30am-3pm | 5pm-11pm, Tuesday 11:30am-3pm | 5pm-11pm, Wednesday 11:30am-3pm | 5pm-11pm, Thursday 11:30am-3pm | 5pm-11pm, Friday 11:30am-3pm | 5pm-11pm, Saturday 11am-3pm | 5pm-11pm
The term ‘scarcity’ gets used a lot in the world of economics, and according to my state school education, the definition is when the value of a resource is determined by its availability in relation to how many people want or need it. Let’s apply that concept to this review.
Here, the resource is ‘a restaurant that isn’t awful near Penn Station,’ and according to the amount of times we get asked about such a thing every day, there are a whole lot of people who want or need it. L’Amico takes great economic advantage of some scarcity.
Not that there aren’t other restaurants in this area – this is actually the second dining establishment to open in the lobby of the Eventi Hotel, also home to Lupulo. But scarcity isn’t about how many restaurants there are in a certain area. It’s about how many good ones there are. And Lupulo just isn’t very good.
L’Amico, however, is very good, and whoever conceptualized this restaurant is very familiar with both what the average New Yorker wants, and what this part of town definitely does not have – an aestethically pleasing restaurant that serves food that people like to eat. Like pasta. And pizza. And gelato. I also seem to remember from my state school economics class that anytime you replace a vowel with an apostrophe in the name of a business, revenues increase by 28%. It’s called the L’Artusi law.
That said, value correlates with availability, and if you were to put L’Amico in another part of town where restaurants with apostrophes in their names are in no short supply, it wouldn’t be so valuable. While the food here is definitely good, and the room is visually appealing, it gets extremely cramped during dinner hours. The bar is also very small and serves mediocre cocktails, and for some reason the dinner crowd consists mostly of Upper East Side women who look up to Bethenny Frankel and dress like Indiana Jones when they go out.
Our advice would be to use it whenever you find yourself in need of something near Penn Station that won’t make you sad, or anytime you can get out of your Midtown office in the middle of the day for a proper meal and maybe a glass of wine – L’Amico is at its best during lunch.
Then again, an occasion like that might be scarce, too.
(212) 201-4065
info@lamico.nyc
https://instagram.com/lamiconyc/
CICCHETTI
PEEKYTOE CRAB, smashed pea & avocado………………………………………………………………………19
ARANCINI, fontina val d’aosta, arrabbiata………………………………………………………………………….17
EGGPLANT CAPONATA BRUSCHETTA, mozzarella di bufala, pignoli………………………….16
ANTIPASTI
YELLOWTAIL, grated lime, sea salt, orange confit……………………………………………………………………………….19
SPICED TUNA CRUDO, meyer lemon yogurt, charred broccoli sprouts…………………………………………19
PROSCIUTTO SAN DANIELE, cherry mostarda, sheep’s milk ricotta, truffled hazelnuts……………..22
BURRATA, blood orange, fennel, mint……………………………………………………………………………………………….21
VEAL & MORTADELLA MEATBALLS, pomodoro sauce, garlic-parsley focaccia……………………………..23
TUSCAN SALAD, fava beans, shaved artichoke, wild arugula, parmesan……………………………………………19
CAVOLO NERO, radicchio, shaved fennel, lemon parmesan vinaigrette, pignoli pangritata……………18
GRILLED OCTOPUS, crushed fingerlings, cured olives, espelette aioli……………………………………………22
ESCAROLE SALAD, tardivo, castelfranco, sicilian oregano vinaigrette…………………………………………..17
PIZZA
MOZZARELLA DI BUFALA, caciocavallo, san marzano tomatoes………………………………………………..24
WHITE MUSHROOM, truffle paste, fontina, taleggio, sage……………………………………………………………..27
SMOKED PROSCIUTTO, toma, robiola, caraway……………………………………………………………………………25
SOPRESSATA PICCANTE, tomato, mozzarella, sicilian oregano………………………………………………….24
SALSICCIA, spicy sausage, local pepperoni, charred spring onion, smoked ricotta……………………….26
*Gluten Free Pizza Crust Supplement (May Contain Gluten Particles) 6
PRIMI
PIPE RIGATE, veal shoulder bolognese, parmesan………………………………………………………………………….30
VEAL & PROSCIUTTO CAPPELLETTI, sheep’s milk ricotta, morels, english peas………………………37
SPAGHETTI ALLA VONGOLE, razor clams, lemon breadcrumbs…………………………………………………32
RADIATORE, sweet sausage, rapini, pignoli, pecorino sardo……………………………………………………………29
SEAFOOD AGNOLOTTI, jumbo lump crab, rock shrimp, bay scallops, maine lobster…………………..42
SECONDI
LAMB TENDERLOIN, artichoke & fennel puree, morels, mint salsa verde, asparagus, lamb jus…..36
BRANZINO, braised fennel, shelling beans, green olive anchovy vinaigrette, lemon broth……………..35
FILET MIGNON, crispy polenta, cipollini agrodolce, kale & pancetta, peppercorn sauce………………..42
WOOD OVEN ROASTED CHICKEN, charred broccoli rabe, preserved lemon……………………………….32
BLACKENED SCALLOPS, poached white asparagus, ceci verdi, smoked ricotta, ramps……………….38
CONTORNI
charred cauliflower, capers, pecorino……………………………………………..16
roasted baby carrots, sicilian pistachio, yogurt aioli……………………….12
CHEF LAURENT TOURONDEL
Consumption of raw or undercooked seafood may increase risk of food borne illness
COCKTAILS
NON-CLASSICO SPRITZ Contratto, St. Agrestis, Grey Goose, grapefruit, prosecco
17
MIELLISIMO Isolation Proof Gin, Italicus, Chamomile Grappa, lemon, honey, egg white 18
A SHIM FROM CHIANTI Istine Vermouth, Oscar Extra Dry, peychauds
15
L’AMICO NEGRONI Neversink Gin, Punt e Mes, Cocchi Americano, Cappelletti bitter
18
ARTICHOKED Cynar, Aperol, Monkey 47, grapefruit
17
UN PO ‘FUMOSA Casamigos, Agave de Cortes, lime, agave, fennel-citrus salt
18
TAKE IT EASE… Standard Wormwood Rye, Cocchi Americano, Cappelletti Sfumato
17
Consumption of raw or undercooked eggs may increase risk of food borne illness
SPARKLING
PROSECCO ‘EXTRA DRY’ FANTINEL Veneto, NV
15 | 60
LA CARAVELLE CUVEE NINA Champagne, NV
24 | 96
WHITE
BELL0NE CASALE DEL GIGLIO Lazio, 2020
18| 72
CARRICANTE TORNATORE ETNA BIANCO Sicilia, 2020
16| 64
VERDICCHIO DI MATELICA SUPERA Marche, 2020
18 | 72
MARCHE BIANCO TOMBOLINI Fiora, 2019
16 | 64
CORTESE DI GAVI PIO CESARE Alba, 2019
17 | 68
ORANGE
FRIULANO STEKAR Friuli- Venezia Giulia, 2018
17| 68
ROSÉ
MOURVÉDRA LIQUID FARMS Santa Barbara, 2018
16 | 64
RED
MONTEPULCIANO D’ ABRUZZO ITALO PIETRANTONJ Abruzzo, 2018
18| 80
AGLIANICO RUBRATO Campania, 2017
16 | 64
CHIANTI CLASSICO RISERVA NOZZOLE Tuscany, 2018
20 | 80
BARBERA D’ ALBA HILLBERG-PASQUERO Piedmont, 2015
19 | 76
COTES DU RHONE DELAS FRÉRES Rhone Valley, 2019
18 | 72
TOSCANA ‘ROSSO VIGLIANO’ VIGLIANO Tuscany, 2019 1.5L
18|144
BEER
IPA ‘TWIN FORK’ CRESCENDO New York
14
IPA ‘THREES BREWING LOGICAL CONCLUSION New York
12
PILSNER ‘LUPPOLO’ OXBOW BREWING Maine
12
