Amá

Amá Live-fire Mexican Restaurant coming early 2025

We are now on OpenTable! Book your reservation today via the link in our bio. All previously made reservations will be h...
10/06/2026

We are now on OpenTable! Book your reservation today via the link in our bio. All previously made reservations will be honored.

We’re going with black bass for our newest Aguachile del Dia, featuring cured black bass, avocado, jicama, and young coc...
10/06/2026

We’re going with black bass for our newest Aguachile del Dia, featuring cured black bass, avocado, jicama, and young coconut aguachile with inspiration from both Guerrero and Veracruz.

The black bass is cured in a bright young coconut aguachile broth with fresh Serrano, cucumber, sliced red onions, and avocado before finishing it with fresh jicama. Instead of the traditional corn tostadas, we serve this with fried sweet plantain chips - a nod to the deep Afro-Mexican roots shared by both regions.

Available through Sunday.

Callo de Hacha Aguachile celebrates Sonora, Mexico for this week’s special.A generous amount of marinated Mexican scallo...
09/30/2026

Callo de Hacha Aguachile celebrates Sonora, Mexico for this week’s special.

A generous amount of marinated Mexican scallops served in an ice cold (tomato-based) Clamato sauce are served with avocado, red onion, cucumbers, and burnt chiltepin are served with saladitas (Mexican saltines), offering a salty, tangy, and umami-rich flavor.

This dish represents Sonora by bringing together the region’s connection to the Sea of Cortez and the Sonoran Desert. The callo de hacha highlights Sonora’s coastal seafood, while chiltepin — a native wild chile — adds a distinctly Sonoran earthy heat.

Proud to be named alongside so many spectacular Philly restaurants in the The New York Times. Thank you, Regan Fletcher ...
09/29/2026

Proud to be named alongside so many spectacular Philly restaurants in the The New York Times.

Thank you, Regan Fletcher Stephens. 🙏🏻

Thank you so much to Natalia Otero of el Restaurante for this incredible feature on our very own Chef Frankie Ramirez an...
09/25/2026

Thank you so much to Natalia Otero of el Restaurante for this incredible feature on our very own Chef Frankie Ramirez and his road to opening Amá.

Dry-aged hamachi tiradito with watermelon, shiso, avocado, and burnt chiltepin is our newest Aguachile del Dia. Inspired...
09/21/2026

Dry-aged hamachi tiradito with watermelon, shiso, avocado, and burnt chiltepin is our newest Aguachile del Dia. Inspired by Baja California’s Pacific Coast - particularly the food culture of Ensenada - the tiradito is our contemporary interpretation of an environment that represents the importance of fresh seafood. The watermelon and citrus creates a bright refreshing sauce that complements the smoky heat from the chiltepin, as well as the umami from the dashi. On the menu tonight through Sunday.

Only one more week until our very own Chef Chef Frankie Ramirez joins some of Philly's best in the kitchen while raising...
09/15/2026

Only one more week until our very own Chef Chef Frankie Ramirez joins some of Philly's best in the kitchen while raising money for a great cause. Get your tickets on River Twice Resy today.

Randy Rucker
Phila Lorn
Eric Leveillee
Alexandra
Twist Out Cancer

Coahuila Meets Maryland for this week’s aguachile. 🦀Fresh steamed Maryland crab meat, lightly toasted in olive oil, is s...
09/14/2026

Coahuila Meets Maryland for this week’s aguachile. 🦀

Fresh steamed Maryland crab meat, lightly toasted in olive oil, is served with burnt nopal, chicatana salsa macha, shaved red onion, ripe cantaloupe, and cantaloupe aguachile for our special this week, which is served with a quenelle of Persian cucumber sorbet, and corn tostadas.

Coahuila, in northern Mexico, is home to the Comarca Lagunera, one of Mexico's most important melon-growing regions, with cantaloupe production especially important here. The sweetness and the acidity of the melon complements the delicate sweetness of the Maryland crab, with the burnt nopal bringing to smokiness and the salsa macha added spice, nutty, and savoriness to the dish.

Another Mezcal Monday! Join us next Monday. USBG PHILADELPHIA
09/09/2026

Another Mezcal Monday!
Join us next Monday.
USBG PHILADELPHIA

Address

101 Oxford Street
Philadelphia, PA
19122

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