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When President-to-be Dwight D. Eisenhower hit the campaign trail prior to his election, after his speech, he’d often have a hole dug in the earth, fill it with chopped wood, and light her up. After the wood charred and carbonized, the crowds would gasp as Eisenhower would toss steaks into the pit to cook directly on the charred wood.

This is Amy's On Franklin homage to President Eisenhower. We use lump hardwood charcoal only (no chemicals or additives like in briquettes), and we cook the ribeye directly on the coals. Due to this cooking process, some of the fat may caramelize a bit too quickly and char.

The Eisenhower Ribeye. Only at Amy’s.

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It's been a really dark time for the restaurant industry, and we still have a long way to go. But, we will never be able to express our gratitude for our community that has worked to help keep us alive through gift cards, curbside, delivery, and just checking in on us the past three months.

We opened last week at 50% capacity, and things have gone fairly well, and we have been spending a lot of time on our back patio, which is looking beautiful! We have been so appreciative of our patrons who have worked with us on our table seating, making reservations early to help us organize to keep everybody safe!

June 14th, we will move to a 75% capacity, and we are working to add additional outdoor seating. We have added some amazing new dishes to the spring menu, like the Linguine La Porpora (The Purple Pasta) and The Softshell Crab Sandwich! Our bourbon/whiskey/rye collection is going to grow, with nearly 100 unique offerings available.

We are continuing to schedule private dinners in the Garden Room and the AOF Loft (fully private, own balcony) and we would love to be a part of your special event. Please reach out to the restaurant and let us know how we can serve you!

Our beautiful purple building is in bloom, we feel the hope of spring, and we can't wait to see your smiling faces back in Amy's on Franklin.

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I don't think I've ever been so excited to introduce a dish. We have been on a mission to bring an extraordinary pasta dish to Amy's On Franklin (Chef Jeremiah was ready to strangle me with all the unique requirements), but I think we both are in love with this dish, and can't wait to share it with you!

Amy's presents: THE VEZZOSO

In homage to my grandparents and great grandparents, Joe and Sarah Vezzoso, and John and Julia Vezzoso. I know how very proud they would be to see their granddaughter being a successful business owner, property owner on Franklin Street, my work on Franklin Street and in the greater community, and owning bars and restaurants. My great-grandfather owned a "soda pop bar" during prohibition in Minneapolis (ahem... soda pop bar, I'll let you do the figuring), spent time in California, until my grandfather moved to Evansville to work on the LST's in the shipyard, with his skillset in hanging iron. He met my grandmother, they built their construction business in Howell, then eventually moved to a property just doors down from me on Franklin Street. My grandmother loved Franklin Street, and I know how much joy it would have brought her to see all of this come to fruition.

Our family of immigrants, have lived to see their dreams realized in their children, grand children and great grandchildren.

The Vezzoso will be prepared table side, finished off in a wheel of Grana Padano, after being lovingly prepared with shrimp, house bacon, red pepper in a cream sauce in our scratch kitchen.

We hope you love the story, the dish, and the uniqueness of Amy's as we continue to grow the restaurant.

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