The restaurant lived up to its reputation. From the time we entered to the time we left, everything was perfect. The food was superb and the service was remarkable. The servers explained, in great detail, each course. The details they provided enhanced the meal and helped us appreciate the skill that was necessary to create each memorable dish.
Chef Gloria Dominguez explores regional moles, house-pressed masa, and hard-to-find ancestral dishes at Amado in Burlingame. Warm terracotta rooms and an agave-forward bar echo contemporary Mexico City dining for a refined, soulful Mexican night.