Amali Features Sustainable Mediterranean Cuisine Uptown

[tw-divider]The Scoop[/tw-divider]

• Once a classic Greek taverna named Persephone, the popular space on East 60th Street is now home to Amali — Upper East Siders flock to this sustainable Mediterranean eatery with down-to-earth music, an organic and biodynamic 400-bottle wine list, and vegetable-heavy farm-to-table cuisine
• Owners James Mallios and partners Steve Tzolis and Nicola Kotsoni (Il Cantinori and Periyali), source their ingredients fresh (the fish is all line-caught by Montauk fisherman). Upstairs is a private dining room, Sopra, offering one seating per night, where guests can indulge in a five-course Italian dinner prepared by executive chef Rachel Goulet
• Standouts on chef Goulet’s menu include the Octopus a la Plancha, Hasselback potatoes (brown butter, scallion, and grana padano), the roasted chicken “under a brick,” and by far the most underrated item, broccoli (Salmoriglio — a southern Italian condiment made from lemon juice, olive oil, garlic, oregano, and parsley — with pine nuts and breadcrumbs)