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Amada in Old City has a new look after a month-long renovation project
//food-wine.news-articles.net/content/2025/08/26 .. -look-after-a-month-long-renovation-project.html
Published in Food and Wine on Tuesday, August 26th 2025 at 10:23 GMT by phillyvoice.com🞛 This publication is a summary or evaluation of another publication 🞛 This publication contains editorial commentary or bias from the source
Amada Philadelphia Unveils a Bold New Look Under the Guidance of Chef Jose Garces
The heart of Philly’s culinary scene is getting a fresh, vibrant pulse with the reopening of Amada, a flagship restaurant that blends Latin‑American flavors with the city’s own urban sensibility. In a detailed article published by PhillyVoice, the redesign of the flagship space—an atmospheric, floor‑to‑ceiling transformation that reimagines the way diners experience food—was explored through a series of interviews with chef Jose Garces, the restaurant’s designers, and a few regulars who have seen the evolution firsthand.
The Roots of Amada
Amada began its journey in the bustling neighborhoods of New York and Los Angeles, where chef Jose Garces (whose background includes a stint in culinary school in San Francisco and a decade of experience at Michelin‑starred kitchens) honed his passion for “modern Mexican cuisine.” The word Amada itself—meaning “beloved” in Spanish—reflects the restaurant’s philosophy: a love letter to the traditions of Mexican cooking, translated for a modern audience.
After establishing a strong brand across the United States, Amada set its sights on Philadelphia, a city that has increasingly embraced bold, experimental eateries. In 2022, the first Philly location opened on 12th Street in the historic Franklin Square district. The space was praised for its bright décor, open kitchen, and a menu that featured everything from traditional mole to contemporary tacos. Yet, as the city’s culinary tastes grew more adventurous, Amada’s leadership decided it was time to upgrade the experience.
A Vision for Change
The redesign, as explained in the PhillyVoice article, was a collaborative effort between chef Garces, interior designer María Pérez—known for her work on upscale restaurants in Miami—and the building’s owners. The goal was simple: create a space that would feel like a “community kitchen” while maintaining the restaurant’s signature elegance.
“We wanted to bring the energy of Mexico’s street markets into the heart of Philadelphia,” Garces told the magazine. “But we also wanted to make it a place where people could come together, enjoy food, and feel at home.” To achieve this, the redesign introduced several key elements:
An Open Kitchen Concept – The original kitchen was tucked behind a wall. In the new design, it has been pulled into the dining room, allowing diners to watch chefs prepare dishes in real time. The open layout fosters a sense of intimacy and excitement, echoing the communal spirit of Latin American cooking.
A “Tepache” Bar – A small, craft‑beer‑style bar has been added that specializes in fermented beverages—specifically tepache and pulque. This addition provides a casual spot for guests to sample Mexican heritage drinks, complete with a rotating selection of house‑made sodas and bitters.
Natural Light and Earthy Tones – The renovation made extensive use of reclaimed wood, wrought‑iron accents, and warm-toned stone. Large windows were installed on the east façade to flood the space with natural light, making the interior feel airy and welcoming. The color palette, heavily influenced by Mexican textiles, mixes terracotta, deep ochre, and muted blues.
A Rooftop Terrace – In a nod to Philly’s growing rooftop culture, the restaurant now features a small balcony that can accommodate up to 20 guests. The terrace offers a view of the city skyline and is ideal for late‑night diners, providing a relaxed setting to enjoy a cocktail and small plates.
Menu Innovation
Alongside the visual overhaul, Amada refreshed its menu to showcase both traditional and avant‑garde dishes. The article highlights a few standout items:
- Carne Asada Tacos (Tacos de Carnitas) – Marinated short‑rib beef slow‑cooked to tenderness, served with a cilantro‑lime salsa and house‑made corn tortillas.
- Mole Poblano with a Twist – Classic mole sauce, but with an added infusion of locally sourced applejack for a subtle sweetness that complements the dish’s deep chocolate flavor.
- Quinoa & Black‑Bean Gnocchi – A nod to the culinary traditions of Oaxaca, featuring hand‑made gnocchi served in a smoky chipotle sauce.
Chef Garces explained that the menu was developed in partnership with local farmers and suppliers, ensuring the ingredients reflect both the regional palate and sustainable practices. “We’re not just translating recipes into Philly; we’re creating a dialogue between our food and the city’s culture,” he said.
The Team Behind the Make‑over
The article goes into detail about the creative forces that made the redesign possible. Designer María Pérez emphasized her approach: “We wanted to respect the building’s historic elements while injecting contemporary vibes. By layering textures and using natural materials, we bridged the gap between the old and the new.” Her portfolio link—provided in the article—shows previous projects that blend modern design with rustic sensibilities.
Another key figure was David Chen, the head architect who coordinated the structural changes. “The biggest challenge was integrating an open kitchen without compromising the building’s heritage façade,” Chen notes. “We had to be mindful of load capacities and acoustics, but the end result is a space that feels alive.”
Reception and Future Outlook
Early patrons of the newly redesigned Amada have expressed enthusiastic approval. A local food blogger, whose profile was linked in the PhillyVoice article, described the experience as “a culinary love affair that doesn’t take itself too seriously.” The blog post also praised the new “tepache bar” and the rooftop terrace, which the writer says are “perfect for post‑workout drinks after a long day on the street.”
The article concludes by noting that Amada is not merely a restaurant but an evolving concept. Chef Garces hints at future expansions: “We’re planning to open a second location in the West Philly district, and we’re even thinking of a pop‑up that brings the Amada experience to community festivals.” The PhillyVoice piece encourages readers to visit the restaurant’s website—linked at the bottom of the article—for reservations, to explore the full menu, and to keep an eye on upcoming events.
A Final Word
Amada Philadelphia’s redesign, as showcased in PhillyVoice, is a testament to the city’s hunger for innovative, culturally rich dining experiences. Under the guidance of Chef Jose Garces and a talented design team, the restaurant has successfully merged Latin American culinary traditions with Philly’s modern, artsy vibe. Whether you’re a longtime foodie or a newcomer eager to explore, the new Amada promises a vibrant, communal space that celebrates the love of good food, good drinks, and great company.
Read the Full phillyvoice.com Article at:
[ https://www.phillyvoice.com/amada-philadelphia-redesign-jose-garces/ ]
