âme
Where different worlds meet
Co-founders Joey Attieh and Pachi Rodriguez want âme to be a tribute to French gastronomy. Yet the menu has definite South American and Scandinavian influences, which isn’t a bad thing. The dishes are fresh, creative, and well-prepared. Whether it’s meat, fish, or vegetables, the kitchen undoubtedly wants to highlight the innermost character of an ingredient. Here, they’re responsive and respectful towards both the farmers and growers responsible for the ingredients as well as guests curious about the story behind each dish. It’s commendable how well the front of the house is able to share the intentions and ambitions of the kitchen. This is a modern, personal restaurant with strong values and a future journey that will be worth following.
Summary
• Only serves certified fish and seafood
• Locally sources 80–90 percent of ingredients
• Includes staff in choosing the menu and selecting suppliers
• Provides optional courses and training to employees