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Monday, March 28, 2022

#PeachysPicks #TerrificTakeout A Peachy's Pick Since 2011 @AMMOSNEWYORK @AMMOSESTIATORIO INTRODUCES #OYSTERS #TUESDAY #WEDNESDAY #THURSDAY #ArniSouvlas #EasterLamb #EventSpace #Midtown #Manhattan #FineDining #Ammos #Estiatorio by #DimitrisNakos

And a Happy Easter to you!  Arni Souvlas: Lamb on the Spit is an incredible way to go to resurrect your appetite just in time for Easter and to end your fast.  Remember at Ammos you can have lamb three ways: rack of lamb, lamb riblets and lamb shank.
We told you: we have simple taste.
We only like the best.
And the best is AMMOS.  Not only have we been singing their praises since 2011 but now for the first time they are the oldest continually reviewed restaurant by Whom You Know.  Ammos wanted to work with us way back in 2011 when we were still building up our following in a big way, and we have both grown tremendously.
To that end, you know what the best do: they get better.
Ammos has never been content to rest upon their laurels.
Drum roll please.
Now you can eat Oysters at Ammos!
They are sold in half-dozen groups and right now you will meet the Blue Point, above and the Malpeque, below both sourced fresh on the days they are served: TUESDAY, WEDNESDAY & THURSDAY right now.  As the season progresses the source and oyster variety may change as premium sources emerge.
Sublime freshness and premium wondrous flavor of the sea await you starting tomorrow!
Remember it is Monday now...and even though March is going out like a lion and not a lamb it is always summer at Ammos which means sand in Greek.  Learn all the Greek with Peachy on Ammos's Instagram.
Two bespoke sauces are created at Ammos to highlight the innate beauty in presentation and taste at Ammos: Cocktail Sauce featuring a spicy kick of horseradish and Vinegar and Scallions, each of which are gorgeous contrasts to each other in addition to enlivening the overall amalgamation of flavor.
The new Tuna Tartare is simply smashing and sings a wonderful tune of springtime in an opening appetizer number.  If all the world's a stage then your stomach is Broadway and this new hit sensation is tap dancing with yellowfin tuna delivered twice a week sourced from the Atlantic Ocean and it's been enchanted with an infusion of soy sauce vinaigrette and avocado mousse.  It's further stepped up with onion, mint, cilantro and serrano peppers for a rainbow of flavor.  The background extras on this dish are known as pan-fried pita enhanced with oregano, salt, and pepper.
Tuna Tartare Glamour Shots:
Next in the batting order please meet the Seafood Ceviche!
It's created in four equal parts of fish: Tuna, Atlantic Salmon, Atlantic Red Snapper and Chilean Sea Bass all ready to swim into your stomach!  Expertly chopped with pristine precision by Executive Chef Bruno Marino, the ceviche also boasts marinated lemon juice to add acidity, diced white onions, tomatoes, serrano peppers and cilantro.  The same well-appointed pita bread also joins this dish.
Quick like a bunny!  Don't forget you need some wine to accompany your Easter dinner.  Pink Bang has pizzazz with a hop, skip and a jump into your wine glass with notes of elevated strawberry, distinctive white peach and indulgent candy which combine in a rich aroma to announce spring is here.  Well-balanced, Pink Bang achieves the right level of acidity in this 2018 vintage and it's created in Greece of course.  The variety of grape: Touriga Nacional originally is from Portugal and is the same grape that creates Port wine.  Though the vines are from Portugal originally, this wine is grown in Greece and has been reinvented to capture the essence of the grape but gorgeously transforms it into a dry wine.  Pink Bang has a full body in its pale pink color and is truly exuberant on the palate with a refreshing acidity.  The innate flavor of the port grape with its newfound Mediterranean flair will absolutely brighten your day.  And, it is simply fabulous with those oysters.
Maybe ask for this in your Easter Basket....leave the bunny some carrots.
Words do not do the Tarama (eggs of Carp Roe) justice.  Actions speak louder than words and this is the first item that was delicately devoured in total by Peachy.  Ideally blended with extra virgin olive oil, salt and pepper, the incredible flavor and texture of the Tarama is luxurious through and through.  Hot, well-done grilled pita serves up as the perfect base.
Finally, a majestic Atlantic Tuna medium rare is the perfect entree to have any day, especially Fridays in Lent.  Sliced and presented on an angle, it is further enhances with a sensational sesame, chives, dill and mint crust, infused with soy sauce vinaigrette and perches splendidly on a bed of avocado mousse with roasted brussels sprouts and baked fingerling potatoes roasted in lemon juice, extra virgin olive oil, salt and pepper.

Ammos continues to earn our Highest Recommendation.

 52 Vanderbilt Avenue New York, NY 10017 Tel: 212.922.9999

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