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

40 day aged in cold smoked, salted butter. THE only aged ribeye in the tri-state. Intense flavor profile, cast iron skillet preparation.

You'll notice we use "creamline milk" on our menu, that is paired with our famous chocolate chip cookies! You might be wondering exactly what that is? Creamline Milk is one of the most natural forms of milk. It is pasteurized, just like most milk found on store shelves, but the biggest difference is that the milk is not homogenized! Homogenization is, briefly, the process after pasteurization where the milk is mixed and the cream line (or fat content) is permanently mixed int

With our soft opening going so remarkably well, and three weekends under our belt, we'd LOVE for you to come see us at Amy's On Franklin! The cuisine, atmosphere, and service are spectacular. Our team has done such a remarkable job, and we can't to share it with you! We love walk-in's and last minute joining us, but we have a fabulous reservation system that you can do on your phone: amysonfranklin.com We will be releasing our "to go" and online menu ordering this week as wel

“You are what you eat. So don’t be fast, cheap, easy or fake.” ~ Unknown With the impending opening of my third location, and the one that is my namesake, I have been inundated with questions; what is the concept, what type of food, will there be music, will it be like Lamasco Bar and Grill or The Dapper Pig? The answer is, it will be the best of all the years experience, nearly a decade, that I have garnished in this industry from not only both of my locations, but the years