Amo: The New Italian Restaurant in NYC That's Breaking Away From Tradition

Amo: A New Italian Restaurant in NYC That's Breaking Away From Tradition

<img src="https://pyxis.nymag.com/v1/imgs/531/aa0/5418149294025ac07cc6a7e5cba035c197-amo-seafood.rvertical.w570.jpg" alt="A plate of seafood at Amo restaurant" width="570" height="712">

When it comes to Italian food in New York City, it's usually a choice between red sauce or regional. But chef Pasquale Cozzolino at Amo is taking a different approach, offering a fresh perspective on Italian cuisine that's less about the classics and more about bold innovation.

Located around the corner from Union Square, Amo is a seafood-focused restaurant that showcases eclectic dishes that push the boundaries of Italian culinary tradition. From Mediterranean sashimi to Neapolitan ceviche, the menu is a testament to Cozzolino's creativity and passion for exploring new flavors.

One of the most unique dishes at Amo is the mozzarella in 'tempura'. This fried mozzarella ball is actually coated in panko crumbs, but it's the tuna tartare hidden inside that truly sets it apart. The tartare is seasoned with lemon zest, sansho pepper, and basil, creating a complex and harmonious flavor profile that contrasts beautifully with the creamy mozzarella.

Cozzolino's commitment to freshness is evident in his use of cryogenically frozen seafood. This innovative method ensures that the seafood retains its natural sweetness and texture, resulting in dishes that are both delicious and sustainable.

Amo is a welcome addition to the New York City dining scene, offering a unique and inventive take on Italian cuisine that's sure to impress.