AMA

Day 1: 5-Course Globally-Inspired Tasting Series

Opened just this past January in Allston’s Atlas Hotel, this newest creation from Pearl & Law Hospitality (a.k.a the group that gave us Comfort Kitchen, named “Best New Restaurant” by Boston Magazine and the Boston Globe) has been racking up accolades of its own. It was on Boston Magazine’s List of “Most Anticipated Restaurant Openings” and Eater’s List of “Best New Restaurants Around Boston.” This globally inspired eatery pays homage to mothers and caregivers of all kinds, as Ama is the Nepali word for mother. Here, Culinary Director Shelley Nason, a Cordon Bleu graduate who serves as Chef de Cuisine at Comfort Kitchen, has devised a menu that includes such fare as berbere-spiced fried chicken with pickled okra, confit pork belly with red currant glaze and mustard green pesto, tamarind trout, aji chicken roulade with maple verde, shallot jam, and warm potato salad, and luscious desserts like brown butter pineapple cake with coconut whipped cream and sticky date pudding with vanilla rum mascarpone. It all sounds pretty wonderful to us, as we suspect you would agree, so we’ll look forward to seeing you there!

About the Host:

Shelley Nason

Chef/Culinary Director

With over a decade's experience in catering and fine dining restaurants such as Rialto, Chef Shelley Nason has always been drawn to kitchens as a place of gathering and comfort. A Le Cordon Bleu graduate, her sense of community led to her previously partnering with Chef Kwasi Kwaa to create popular pop-up The Chop Bar. After serving as Chef de Cuisine at Comfort Kitchen, she now serves as Culinary Director for AMA.

The Lineup

All courses will be individually plated. This menu will be Shellfish, Fish, Peanut & Mushroom Free. For a list of restrictions/allergies Chef is accommodating, click here.

1. Little Bibb Salad

   whipped poblano feta, corn, chile cocoa almond, sherry tomato, roasted garlic vinaigrette

2. Achaar Beef

   mustard garlic ginger marinated steak, roasted tomato chive aioli, smashed fingerling

3. Pozole Verde

   poblano pepper & tomatillo broth, hominy, avocado, chile oil, queso fresco, radish, cabbage, cilantro, crispy tortilla

4. Cochinita Pibil

   yucatan braised pork, citrus, achiote spice, pickled red onion, cilantro, charro beans, tacqueria pickled vegetables, sopes

5. Mango Basque Cheesecake

   coconut sorbet, mango ginger gel, coconut cookie crumble