Amuni

Nicola Tarantino a month ago

Food: These guys make the best Arancine (riceballs) of the whole city! I tried cavatelli with sausage ragu, and that was like home made, very authentic recipe. I’m italian, I’m not joking. Service: curbside pick up was excellent and friendly! I want to come back and try the whole menu!

s k 3 months ago

Words can't really describe the perfection that is Amuni. The pasta is exquisite. Perfectly al dente, flavorful, fresh, delicious, bright and healthy. Satisfying in the way that only a perfect bowl of pasta can be. The subtlety of each ingredient, the beautiful rustic presentation, the bold colors. The salads are dressed with moderation and the flavors together are divine. And the chefs and service are so nice and down to earth. Protect this place at all costs.

Francine Laura 5 months ago

Reunited with a good expat friend from Palermo at Sicilian restaurant Amuni, in Bay Ridge, Brooklyn. It was a beautiful day so we enjoyed a long, leisurely lunch on the back patio. We feasted on Sicilian specialties: panelle (fried chick pea fritters), fennel & arugula salad with blood oranges, sfincione Bagherese (ricotta, primo sale & caciocavallo cheeses with caramelized onions, topped with bread crumbs), and a variation on a pane cunzato (sardines, roasted peppers & provolone). We enjoyed it all!!! Warm and friendly management too! I’ll be back to try more.

Cara Palmer 6 months ago

Super authentic and high-quality Sicilian food. I lived in Sicily, and can confirm that the panelle here tastes exactly like what you'd find on the streets of Palermo. I love taking people here to show them Sicilian food. The owner is super nice and makes every visit a pleasure. Love supporting this business!

John Tomarchio Edited 8 months ago

Amuni is like your cousin's kitchen. And your cousin knows how to cook. And he's Sicilian. In fact, "Amuni!" (with the accent on the last syllable) means "Let's go!" in Sicilian, as if to say, Let's go get something good to eat. And this is certainly the place to get it. The space is comfortably small and simple, and somehow cool. The owners are hospitable and solicitous of your pleasure. They're not old world Italians. They're young entrepreneurs who learned how to cook old world Sicilian food from their old world Sicilian family, but who also know how to give it a fresh face and turn. Everything about our food was pure: the look, the smell, the feel, the taste. Even the plastic dishes were pretty. We started off with fried artichoke hearts, crisp to perfection, and eggplant caponata, chunky and bright. Then we had a classic Sicilian pizza with anchovy and sauteed breadcrumbs, the seasoned sawdust of St Joseph, as they call them in Sicily, who taught the Sicilians how to survive famine. We finished with a salad of fennel and blood oranges, a sicilian classic, on arugula. Next time I'll go for dinner and try a pasta. The menu is limited but well curated and well executed. Amuni