That title is pretty much ’nuff said for our review of Sunday brunch at Amore Cucina & Bar (11-3), but in typical OmNomCT style, we’re going to give ya every mouth-watering detail just in case you’re one of those people that needs to see their odds of a killer meal before they place their bets on a new spot.
First off, let’s talk drinks. In addition to their regular drink menu, they also have a plethora of brunch must-haves: a soon-to-be famous bloody Mary bar with 40 different toppings and bottomless mimosas and bellinis in various flavors for $15. Then they get even more creative with some surprises: Magic Milk, featuring brandy, milk, vanilla bean, and chocolate, and different shots too, including a breakfast shot, which Chef Jared Falco (a French Culinary Institute grad and former Executive Chef at Washington Prime) lined up for us a couple times throughout our brunch. This shot is like buttah, made of Jameson Irish Whiskey and butterscotch, chased with a shot of OJ. Yeah, that goes down waaaaaaaay too easy.
Kristien went with a bottomless raspberry Bellini and Dan went with the Mezcal Mule and Calabrian Margarita, the two drinks he had when we went a couple of weeks back for dinner. The Mule is a nice take on the classic and is a bit smokier, while the take on the margarita is spicy but maybe a bit too strong for a noontime drink. Kristien loved the Bellini and said she’d get the Bloody Mary Bar next weekend when she brings her girl, Christine.
Before we got our brunch goodies, we had to order the Ricotta in the Cicchetti section of the menu. Last time we went got the Liuzzi Buratta that was shatteringly mind-blowing (more on that in a future post), but this time around we knew we had to try a new dish. There was a heavenly mound of creamy Liuzzi ricotta drizzled with honey (which added floral and sweet notes) laying atop perfectly sweet fig preserves and dried figs for a nice texture balance. This dish came with two soft and doughy breadsticks which were great to dip with, so great we would’ve loved a couple more since there was a lot of cheese there (which we ate ALL of).
And then Kristien’s fried chicken arrived. No, not one, not two, not even three pieces. Nope, half the damn bird arrived, lined up all pretty and dark golden with two yolky fried eggs on top. So, look, we are picky with our fried chicken and have had plenty of crappy pieces, but damn son, Chef Falco and crew did this right. The skin was that perfect crunchy crispiness you hope for, but with a unique, flavorful twist boosted up with cinnamon-buttermilk biscuit crumbs. The chicken lurking below was moist and flavorful and the over medium eggs were a nice touch to really breakfast-fy it. Tying it all together was a Marsala sauce that was thick like a gravy with that nice rich flavor you expect . . . hot damn. You can take this down yourself or easily share it with a tablemate–we won’t judge either way. All in all, by far the best fried chicken we’ve had in CT!
At the same time, Dan’s Savory Waffles came out. They were served with two oozy fried eggs on top with ground sausage in a black pepper gravy. The ground sausage was great and had a nice gentle spice to it. Sure, we could’ve handled a little more spice, but we’re much more sadistic than a lot of people. The waffle was delicate and spongy like a good ol’ thick waffle should be. As a finishing touch, Chef Falco added some local maple syrup. A fun (and delicious) play on the classic biscuits and gravy.
We were pretty full at this point, even though we really wanted to try one other item from the menu that really stood out to us. Well, not to worry because that exact dish, The “BEC” Sandwich, ended up at our table anyway. Oh darn! When we looked at the dish we weren’t exactly sure how we’d take this down in addition to everything else that we already ate, but, look, we’re professionals so we dug in and ate the hell out of it. On top was a GIANT cut of braised pork belly, a layer of creamy ricotta, and scrambled eggs that they fold in with Mascarpone to keep it moist. It all went very nicely together, but the extra special touch was the housemade ketch-up which Chef Falco shared, is made with kimchi. The bread was also great on this sandwich, not too soft or crunchy, not too thick or thin. On the side there were some crispy shoestring fries that were sprinkled with some Parm for a nice pungent punch.
We’re always in search of great places for brunch. You could say it’s one of our greatest passions in life. Well, we have to say, there’s a new kid in town that you can most definitely place your bets on. The vibe is chill, yet full of energy thanks to the DJ rocking out in the bar area (though it wasn’t so loud you couldn’t talk, which was nice). And the food is on point with fun, elevated, and creative spins on the standard dishes that dot brunch menu after brunch menu. Service was nice and friendly both times we went, but we’ve heard some people have had some issues. We always like to caveat anything new with that, because in the development stage restaurants need a little more time to hit their flow.
We most definitely recommend Amore for brunch, but dinner here is just as great with Chef Falco at the helm, Steve Cioffi and owner and World Pizza Champion Bruno DiFabio manning the pizza oven. In a few weeks we’ll have a review of our other decadent meal, but in the meantime get yo’ asses on over there to see for yourselves.
While we received this meal for free to review on our blog, we were not required to write a positive review. The opinions expressed are 100% truthful based on our tastebuds, preferences, and opinions, because that’s how OmNomCT rolls.
Address: 921 Hope Street
Stamford, CT 06907
Phone: (203) 357-1066