• Complimentary chef's choice dessert when you dine at the restaurant

Growing up in a self-described loud Italian family in Philly, D’Ambro honed his skills at Vetri and Talula’s Garden before becoming Executive Chef of Flora’s Field Kitchen in San José de Cabo, Mexico—considered one of the best true ‘farm to table’ restaurants in the world. Returning from Mexico in 2016, D'Ambro bought Southwark, a Queens Village institution which helped kick-start the city's cocktail revolution in the early 2000s. D’Ambro infused this classic American tavern with his locavore philosophy and Italian roots while maintaining its deserved reputation for excellent mixed drinks and beautiful mahogany bar. Restaurant critic Craig LaBan describes D’Ambro as “at his best when focused on seasonal bounty,” having built a space where "he has the luxury to pursue his passions, experiment, and hone a distinctive voice.”

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