4 days in Philadelphia 10/24- 10/27/2024

Day 3- Dinner at Amada-10/26/2024

Tonight we are dining at Amada, a Spanish Tapas located in the Old Town of Philadelphia.

Amada is one of the flagship restaurants of Chef José Garces, a James Beard Award–winning chef who became widely known after appearing on Iron Chef America. Garces is known for bringing authentic Spanish flavors to the U.S., combining traditional tapas culture with refined, modern presentation.

The restaurant opened in Philadelphia’s historic district and quickly became one of the city’s most celebrated Spanish restaurants. Its name, Amada, means “beloved” in Spanish, fitting for a place built around sharing plates and convivial dining.

Inside, the restaurant feels warm, rustic, and energetic, reminiscent of a lively tapas bar in Barcelona or Madrid.

A long bar with dark wood beams and iron accents, soft amber lighting.  The atmosphere is lively but intimate, perfect for ordering several plates and sharing. There’s a buzz in the room, the kind that makes a meal feel celebratory.

Table set up.

Cheers to a good meal!

The Menu.

We got a table in the back on the main dinning room.  It was very cozy with a relaxing vibe.

Croquetas de Jamon and Ensalade verde

Croquetas de Jamon at Amada are beautifully crisp outside and creamy inside, filled with béchamel and Spanish ham.  Here it is done well with the interior almost melting, with a rich and savory taste.  Comparing them to the croquetas at Jaleo by Jose Andres in D.C., they are equally good.

We ordered a simple green salad dressed with olive oil and vinegar, it refreshes the palate between tapas and also to balance the richer croquetas.

Calamar a la Plancha-Calamari, Squid ink sofrito, gremolata

The squid is seared quickly so it stays tender. The squid ink sofrito adds depth and umami, while the gremolata with herbs, garlic, and citrus brightens the dish. It’s a beautiful balance of briny richness and fresh acidity.

Wagyu skirt steak, salsa verde, Cabrales demi

The Wagyu skirt steak is intensely flavorful and grilled to develop a smoky crust. The salsa verde adds herbaceous freshness, while the Cabrales demi made from Spain’s famous blue cheese gives the dish a rich, slightly funky depth.

Jamon Iberico, one of Spain’s most prized delicacies.

The ham comes from acorn-fed Iberian pigs and is aged for years, producing a silky texture and nutty flavor. Served with toasted bread and cornichons, the pickles cut through the richness, and a mustard-based accompaniment, adding tang and contrast.

Iberico Brocheta-Iberian Pork Brochette, Almond labne

The Iberian pork skewer is grilled so the exterior caramelizes while the inside remains juicy.  The almond labneh is a brilliant pairing, creamy, slightly tangy, with nutty undertones that complement the pork.

Our dinner at Amada was one of the highlights of the evening. Chef Jose Garces built Amada to showcase traditional Spanish tapas with dishes meant to be shared, and  inspired by the lively bars of Barcelona and Madrid. The warm, rustic interior with brick walls, wood beams, and soft lighting creates an energetic yet intimate atmosphere that makes sharing plates feel natural and celebratory.  Our meal was a wonderful introduction to Garces’s cooking, refined yet rooted in authentic Spanish tapas tradition,  and a memorable dining experience in Philadelphia.

After leaving the restaurant we were walking on Chestnut street, and along this area the surrounding blocks is filled with historic landmarks and museums. Across the street, I spotted a large bronze sculpture of Washington crossing the Delaware.

The scene of George Washington standing in a boat as soldiers push across icy water comes from the famous 1851 painting Washington Crossing the Delaware.

The scene depicts the dramatic night of December 25–26, 1776, when Washington led his army across the Delaware River to launch a surprise attack on Hessian troops in Trenton. The victory revived morale for the struggling Continental Army and became one of the defining moments of the Revolutionary War.

Designed by artist Ellen Qiong Schicktanz and she donated the reliefs to the Museum. A recent U.S. citizen who was born in China, Schicktanz began this project to better understand the history of the United States. She was inspired by the ideals, principles, and sacrifices of the founders and sought to create works to honor them. Working with Schicktanz, a team of 8-10 sculptors created the two sculptural panels.

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The second sculpture is located in the Marjorie and Lewis Katz Liberty Courtyard and features John Trumbull’s “The Declaration of Independence.” 

This bronze sculpture replicates John Trumbull’s famous painting Declaration of Independence that is displayed in the Rotunda of the United States Capitol. It depicts the presentation of the draft of the Declaration of Independence to the Continental Congress in Independence Hall on June 28, 1776, by the drafting committee, Benjamin Franklin, John Adams, Thomas Jefferson, Roger Sherman and Robert Livingston (shown standing to the left of the table).

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 The foreground figures are life-size, drawing pedestrians into the iconic depiction of the presentation of the Declaration of Independence to the Continental Congress by the drafting committee, which included Benjamin Franklin, John Adams, and Thomas Jefferson.

 Forty-two of the 56 signers of the Declaration are portrayed; Trumbull originally intended to include the 56 signers, but was unable to obtain likenesses for all of them. He also portrayed five people who did not sign the Declaration, but who were present on June 28th. Because the Declaration was debated and signed over a period of six to eight weeks, the men shown here were never in Independence Hall at the same time.

NEXT... Day 4- Liberty bell/independence Hall

Filed under: Restaurants