Introducing Amasa, a contemporary Latin steakhouse helmed by Chef Christopher Loeffl (formerly of award-winning restaurants including Chef Diego Muñoz’s Cimera and Chef Johnny Curiel’s Cozobi in Colorado). From leading hospitality group Apicii, in partnership with Extell Development, Amasa is both a sophisticated and vibrant Latin steakhouse that celebrates the region's bold culinary flavors with a modern twist, is now open in the new Kimpton Era Midtown New York, on West 48th Street, adjacent to Rockefeller Center.

Rooted in Soulful Hospitality 

Amasa is a world-class steakhouse that takes time-honored Latin American flavors and techniques and places a contemporary, dynamic flair to each dish with the intention of creating an unforgettable, truly distinctive dining experience. The menu, thoughtfully curated and designed by Chef Christopher Loeffl, embraces the vibrant spice profiles of Latin America, blending respected cooking techniques with modern culinary finesse. The Latin steakhouse is situated below Bar Amasa, the restaurant’s cantina, which serves an array of Mexican-inspired tacos and signature cocktails at street level. 

Food

Amasa’s debut dinner menu offers a wide-ranging selection of seasonal starters, raw bar dishes, salads, chef’s specialties, Latin American and classic steakhouse cuts, sauces, sides, and desserts. Highlights include Tuna Tiradito with mango and Peruvian salsa macha, Shrimp Aguachile with chile verde and avocado, and dishes like Papa Rellena stuffed with braised short rib, Lobster Tostada, and Salmon Crispy Rice. 

The main event is a prime steak selection featuring cuts such as Churrasco, Picanha, Ribeye, and NY Strip, paired with sauces like chimichurri, ají amarillo béarnaise, and Amasa steak sauce. Chef’s specialties include Pan Seared Salmon Pipian, Peruvian Roasted Chicken, and Surf & Turf. Bar Amasa complements the offering with Mexico City-style tacos like Birria, Lengua, Shrimp, Al Pastor, and Pollo Pibil, available to mix and match, and is open Tuesday through Saturday from 11 AM to 11 PM.

Beverage  

Amasa and Bar Amasa boast a robust beverage program that showcases a strong lineup of agave spirit-based cocktails, including the Hibiscus Margarita (hibiscus-infused blanco tequila, Cointreau, lime, and agave); Oaxacan Old Fashioned (choice of mezcal or rum, angostura, piloncillo, aztec chocolate bitters); and Spicy Paloma (tequila, grapefruit, lime, agave, fire tincture, house-made grapefruit soda).   

Riffs on Latin classics can be sipped on at both Amasa and Bar Amasa, such as Whiskey Horchata Cooler (bourbon, horchata, lemon, demerara, angostura bitters, mint garnish); and the Dulce de Leche Espresso Martini (vodka, coffee liqueur, espresso, dulce de leche). Non-alcoholic elixirs include soft drinks such as Mexican Coke and zero-proof cocktails such as La Esmeralda (Ritual N/A Tequila, lime, cucumber, agave, ginger beer, salt).  

Amasa’s meat-centric menu pairs well with an expansive wine selection, hand-selected by respected and seasoned sommelier and Argentina-native Juan Ignacio Gargano. Rare white and red varietals from Spain, Argentina, Mexico, Chile, Uruguay, Spain, and beyond are available by the glass or by the bottle. 

Design

Designed by SLCE Architects and INC Architecture & Design, both Amasa and Bar Amasa evokes the warmth of the region’s natural landscape, reflected in earth tone mosaic finishes that coat the floor at Bar Amasa and Amasa walls. Jewel-toned fabrics line the seats that sit atop a brass base. Large emerald rectangular mirrors adorn the walls while hand-crafted terracotta ceiling pendants in jade and neutral hang overhead. Warm brown and patterned banquettes border Amasa, as well as dark wood and a moody bar. Amasa also offers a semi-private dining room, designed for large parties and special occasions. 

If you are interested in making a reservation, please click HERE.

Image courtesy of Amasa