 AMMO Restaurant Review: The no-fuss décor --- just blond wood panels, elegantly lit at night --- and the seasonal California cuisine draw a strong entertainment industry lunch crowd. Light and fresh starters include roasted jumbo asparagus with burrata, basil and tarragon, and an arugula salad with beets, avocado, shallots and Point Reyes blue in a lemon vinaigrette. Among the pastas are choices like orecchiette with English peas, asparagus, squash blossoms, green garlic and spring onion. Other main dishes range from grilled lamb shoulder chop with lentils, fennel and tomato ragout to barramundi braised in the wood oven with white wine and herbs to pizzas topped with marinated baby artichokes, cherry tomatoes, fontina, red onion and mint. Desserts are market-driven, such as rhubarb pie with vanilla bean ice cream or strawberry shortcake with mascarpone cream. The wine list favors French wines, followed by Italy and California. Since tablecloths are disappearing more and more in dining rooms, we are pleased to see that is not the case at AMMO --- named after its owner, Amy Sweeney. We also appreciate the quiet, soothing atmosphere that lends itself well to carrying on a conversation with your dining partners.
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