Parisian Perspectives

Earlier this year in January, The Amalfi Llama debuted its first restaurant in Miami. Embracing an open-fire concept, the restaurant aims to celebrate the simplicity of food while offering luxurious items on its menu. Among its offerings are ‘Ossetra Royal’ caviar priced at $170 per ounce and a $190 ‘Wagyu Tomahawk’ steak. This combination of high-end ingredients and a focus on elemental cooking techniques sets The Amalfi Llama apart as a unique dining destination in the vibrant Miami culinary scene. 

The Amalfi Llama is expanding its presence here in San Diego and is set to open its doors for dining on March 25th. The Amalfi Llama can be found at Westfield UTC in La Jolla on the east side of the mall. Anticipation is running high, with over 150 reservations already booked before the grand opening. Guests are eagerly awaiting the chance to indulge in the upscale dining experience that The Amalfi Llama promises, complete with its top-tier meat selection and impressive wine offerings.

During their soft opening on March 22 and 23, patrons were treated to complimentary food and select beverages throughout the event. Although reservations officially began at 6 pm, hungry guests flooded the parking lot as early as 5:30 pm, prompting the staff to swiftly prepare for a full house.

Curiosity got the best of me, and while researching the original restaurant in Miami, I stumbled upon reviews indicating it has less than a four-star rating. A Yelp review pointed out that the staff seemed overwhelmed and that the food and drinks did not meet the expected quality for a restaurant at this price point.

Upon arrival, guests were welcomed with sparkling Prosecco and accompanied by an eclectic soundtrack setting a unique ambiance. 

The restaurant’s interior architecture was striking, with modern furnishings complemented by lush greenery adorning the patio. The kitchen, prominently featuring an open-fire pizza oven paying homage to Patagonian cooking traditions, was visible upon entry. The restaurants seemed to be split into three parts, the dining room, the seating around the bar with a few tables a stray around and the outside patio.The expansive bar, boasting seating for nearly 25 guests, exuded opulence with its lavish gold decor. Offering an extensive selection of over 250 bottles, the bar catered to a wide range of tastes.As guests were escorted to their tables, the hostess aimed to deliver impeccable service, reflecting the high expectations set by the company. 

The first thing given to the guest are the cocktail and wine menu. The “speciality cocktails” are eye catching. They demonstrate extravagant drinks like ‘The Woodland’ which is palo santo infused bourbon, Amaro Nonino, cacao and angostura bitters. The presentation is equally as interesting as the ingredients. It served in a glass case that is filled with smoked and lifted by  the server once it’s brought to the table.   

The service was impeccable. The company prides itself on having inadequate service and making sure their guest and without needs. The servers and server assistant are very attentive throughout the night to ensure guest on having a dining experience worth wild.

Amalfi Llama server, Jean-Stephanie Cole, expressed her enthusiasm: “It’s a great opportunity to work here; it’s beautiful, and the food is amazing. We really want all of our guests to have an incredible and memorable experience here.”

Jean was an outstanding server; she had impeccable menu knowledge, but most importantly, she made us feel comfortable and elevated our experience.

The dinner menu at Amalfi Llama may have been slightly overshadowed by the extensive cocktail menu, but it still offered a tempting selection of dishes. The influence of both Italian and Argentine cuisine was evident in the pastas, pizzas, and luxurious steaks on offer. The menu boasted items such as caviar, a variety of pizzas and pasta dishes, and, of course, the show-stopper: the tomahawk steak.

The dishes were impeccably timed by our amazing waiter, and our starters were the initial offerings at our table. Among them, the ‘Positano’ pizza and ‘Cacio e Pepe’ were the first to make an appearance. The ‘Positano’ pizza truly stood out, boasting a thin crust that made it effortlessly enjoyable, topped with a tantalizing combination of hot honey, soppressata, finocchiona, and sliced fresno peppers. It was truly divine. For those who can handle the heat, the ‘Positano’ is a must-try. 

As for the ‘Cacio e Pepe,’ while simpler, it was still a flavorful delight. The dish featured bucatini pasta dressed in a rich pecorino sauce, generously garnished with freshly cracked black pepper. The noodles were cooked perfectly al dente, providing a satisfying bite with each forkful.

Shortly after completing our starters, the main course arrived at our table. We were served the ‘Roasted Beet’ salad, the ‘Branzino,’ and the ‘Wood Grilled Chicken.’ The ‘Roasted Beet’ salad featured four varieties of beets, dressed in a citrus vinaigrette, served on a bed of arugula, and topped with goat cheese. While this salad leaned towards the sweeter side, it offered a light and refreshing taste. The addition of goat cheese provided a delightful texture within the salad.

Prior to dining at Amalfi Llama, my knowledge of branzino was minimal. This European sea bass, caught in the eastern Atlantic Ocean from Norway to Senegal, as well as the Black Sea, was a new culinary discovery for me. At Amalfi Llama, guests have the option to enjoy branzino prepared in two distinct ways: salt-crusted or fire-roasted. Intrigued by the unfamiliar salt-crusted technique, we opted for that.

Our attentive server elucidated that salt-crusting involves encasing the branzino entirely in a mixture of sea salt and egg whites, forming a firm salt shell that absorbs moisture during the cooking process. This unique baking method promised to impart a delicate flavor and tender texture to the fish, making it a compelling choice for our meal. Regrettably, the branzino proved to be a tad too salty for my palate. However, I highly suggest opting for the fire-roasted option, as the fish was wonderfully light, tender, and bursting with flavor.

To conclude our dining experience, the ‘Wood Grilled Chicken’ was simply outstanding. Sourced from Jidori, renowned for their high-quality, free-range poultry, this all-natural chicken exceeded expectations. Served atop a bed of potatoes and adorned with their house-made chimichurri sauce, every bite was a delight. The chicken itself was incredibly tender and juicy, while the chimichurri provided a delightful burst of flavor. It was a brilliant pairing skillfully crafted by the chef.

I can almost hear what you’re thinking. You visited a steakhouse and didn’t order a steak, yet here you are, daring to write a food review. While the food was complimentary, there were menu items, particularly the signature steaks, that were priced beyond what I could afford for a regular outing.I aimed to provide the most authentic and relatable review, choosing items within my budget for any other day. If my decision not to try a steak offends you, please feel free to volunteer to take me on a nice outing and I’ll be sure to indulge in one.

Mason Rasmussen, who attended the soft opening, was asked if he would be returning. He responded, “The food was exquisite and luxurious, but I think I’ll consider returning later in life when I have the financial means for it.”

To conclude, my visit to The Amalfi Llama left me with a favorable impression overall. It stands out as a perfect choice for marking memorable milestones such as anniversaries or birthdays. Nevertheless, it’s worth noting that a visit here might require a significant financial commitment, as it tends towards the higher end of the price spectrum. Yet, the exceptional quality of both the cuisine and beverages justifies the expense, making it a worthwhile indulgence for those seeking a truly remarkable dining experience