Restaurant Details
Delivery
No
Payment
Credit Cards Accepted
Parking
Good for Kids
Attire
Casual
Alcohol
Reservations
Sorry, we don't have hours for this restaurant yet. We'll be updating the hours for this restaurant soon.
Monday: Add Hours
Tuesday:
Wednesday:
Thursday:
Friday:
Saturday:
Sunday:
Delivery
No
Payment
Credit Cards Accepted
Parking
Good for Kids
Attire
Casual
Alcohol
Reservations
Add a description here.
5 star |
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8 reviews | 38% | |
4 star |
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11 reviews | 52% | |
3 star |
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1 review | 5% | |
2 star |
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1 review | 5% | |
1 star |
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0 reviews | 0% |
04/25/2024 - Carolynn W.
Invigorating!
08/26/2023 - MenuPix User
We have been here before and bragged about it. We were there Saturday night. The caprese salad was regular tomatoes, not like before, no salt , pepper, no oil! , the mushroom
Risotto with scallops were to die for, the osso bucca which means veal shank, was pork instead. Not that good. I love Amalia's but my hope are that they are not slowly cutting corners.
01/16/2023 - Phil Solis
The VERY BEST Italian dinner I've ever had!! Amalia's is such a cozy - quaint fine dining experience. I was so impressed with the unique Italian style ambiance the moment I walked in. Seating is limited so make sure you call ahead a time as this place gets filled up fast and rightfully so. The food prepared and created by 5 star chef Jason is top notch and everyone is so incredibly nice there. the staff all were so delightful and kind. They made sure my wife and I had a wonderful dining experience! I cannot say enough about the cuisine and the marvelous taste of the food that reminded me of when I have traveled to various regions of Italy. I live several hours away but can't wait to go back and enjoy the experience of dining there. I must also add that the owner keeps a tight running ship and yet is very gentle and knows everything there is to know about operating a fine dining establishment. He himself is a five star chef from Italy! I was hired for a birthday party with my Dean Martin Tribute, but was treated like a king. Thank you Filipo and Jason.