Viva Amici! The Regulars Rally 

I'm unsure what happened when your restaurant critic visited Amici My husband and I adore this restaurant. One of the things we like the most is the consistency and having our favorite dishes on the menu is part of that. If your critic insists on reinventing the wheel, so be it. Leave Amici to the folks who know what great food tastes like.

A. Knapp

I am very disappointed in Mr. Haddad's review of Amici (“Tied to Tradition,” Food & Drink, Jan. 13). Was he forced to do this against his will? Because his review reads downright hostile. Amici has consistently delicious northern Italian cuisine in a very elegant and upscale setting. It's because of its delicious offerings, elegant charm and personable wait staff that those two large parties chose to celebrate the holidays at Amici the night your reviewer was there. Unlike Mr. Haddad, not everyone is looking for the next trend in food. If Amici was trendy and constantly changing its menu to appease patrons like Mr. Haddad, it would never have lasted the 18 years that it has. Restaurants don't stay in business nearly two decades in this day and age if they aren't doing something right. Perhaps you should hire a restaurant reviewer with a smaller chip on his shoulder.

Lara Kotlikoff
North Side

I don't think John Haddad understands what keeps a good restaurant in business for 20 some years! A great restaurant does not have to retool its menu when it renovates; it is all about the consistency of the menu and the same traditional dishes that it has served for years that has kept it in business for so long.

Jerilynn T. Grigsby

Why didn't Mr. Haddad mention of the addition of the chair lift if installed to make access easy and comfortable for people with disabilities? The restaurant could have just installed a ramp (like many establishments); instead it chose the more costly and more accommodating option for its patrons. … With so many trendy and risk-taking restaurants closing right and left in Richmond, and indeed, everywhere, it seems to me that Mr. Haddad should have praised the longevity and consistency of Amici. Every restaurant (including Amici) occasionally has an “off” dish or a server who is not at his or her best, but I feel that this review, even with the smattering of complimentary bones tossed in, is not only insulting to Carlo and his hard-working staff but to those of us who frequent Amici and love it for its good food, wine and warmth.

Ann Belk
West End



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