Cuisine:

• Californian
• Catering

Ammo Description:
The no-fuss décor---just blond wood panels, elegantly lit at night---and the seasonal California cuisine draw a strong entertainment industry lunch crowd. Try the chopped vegetable salad with golden beets, sugar snap peas, fennel, cucumber, cherry tomatoes, arugula, parsley and Parmigiano-Reggiano, or the Kampachi crudo with blood oranges, avocado, jalapeño and cilantro. When moving on to the entrées, the grilled Niman Ranch hanger steak is served with charred rapini, roasted baby potatoes and salsa verde; and wild bass is braised in the wood oven with baby artichokes, teardrop tomatoes, cannellini beans, preserved lemon, Castelvetrano olives, white wine and fresh herbs. The beef or turkey burger with sharp cheddar comes with roasted potato wedges. The wine list favors French wines, followed by Italy and California. Since tablecloths are disappearing more and more in dining rooms, we are pleased to see that is not the case at AMMO---named after its owner, Amy Sweeney.


Be the first one to rate and write a review for this Ammo restaurant!