* Click here for rating key
Amada Restaurant Review: Start small with a dish of orange-scented Spanish olives or ask for boquerones --- white anchovies with pine nuts --- then compose your meal from more little plates or big ones such as paella, a specialty of chef Jose Garces’ Amada. Beautifully designed with floor-to-ceiling windows overlooking the Atlantic, this restaurant just off Revel’s casino floor offers Garces’ Spanish cooking, authentic, seasonal and deeply flavored in both traditional and modern interpretations. Sangría is poured from terra cotta pitchers as the room fills with the aromas emanating from the open kitchen. The bacalao a la Vizcaina --- the classic Basque-seafood stew--- is made with pan-roasted black cod, tomatoes and spices then served with a quail egg and capers. The service is topnotch thanks a legion of workers who can answer questions about dishes such as habas a la Catalane, a warm salad of fava and lima beans accented with idiazabal, the Spanish pressed sheep milk cheese. The wine list offers carefully chosen vintages that complement the cuisine. Here’s the hard part: selecting dessert. Either crema Catalana or pastel de chocolate --- flourless chocolate cake with caramel mousse, chocolate sorbet and toasted hazelnuts for crunch --- will enchant.