Jonathan and Jeanine Amann continue to celebrate the farm-to-table movement at their restaurant, Amani’s BYOB.
In a cozy space on East Lancaster Avenue in Downingtown, the husband-and-wife operating duo reflected on their first year in business.
“We are very happy that guests have taken to us the way they have,” said Jonathan, who acts as the eatery’s executive chef. “Before we opened, there was nothing in the Downingtown area that allowed people to get excited about things like foie gras and escargot.”
“We are very happy that guests have taken to us the way they have,” said Jonathan, who acts as the eatery’s executive chef. “Before we opened, there was nothing in the Downingtown area that allowed people to get excited about things like foie gras and escargot.”
Introducing diners to delicious details of farm-to-fork dishes, Jonathan sculpts first courses such as the yellow and red beet terrine topped with Amazing Acres goat cheese; the sautéed escargot nestled within a puff pastry shell and topped with fried egg; and steamed Littleneck clams served with Spanish saffron and cherry tomato sauce. They all exemplify sustainable cuisine in all its glory.
Continue reading at Downingtown Dish.
