About us
The Art of the Slow Savor
In a city that never sleeps, where everyone is rushing to the next subway or meeting, there is a place in Hell’s Kitchen where time decides to take a breath. When we named our restaurant Amarone, we weren’t just thinking of the wine—though the deep, velvet notes of a classic Valpolicella are always close at hand. We were thinking of the process. Amarone wine isn't rushed. The grapes sit for months, drying on straw mats, concentrating their essence until they are ready to become something extraordinary. We believe dinner in New York should be exactly the same.

