Ambra

Ambra in Philadelphia’s Queen Village offers intimate tasting with two dining options: a Chef’s Counter inside the working kitchen (two to four seats) and a single communal table in the dining room, all centered on a constantly changing tasting menu. Evenings begin with an aperitivo and light snacks, progress through a tasting that concludes with dessert and amaro, and run about three hours. Ambra receives press acclaim (New York Times, Philadelphia Magazine, Resy, Wine Enthusiast) and is Michelin Guide Selected. Exposed brick, handcrafted wooden features, candles and fresh-cut flowers create an intimate, home-like, candle-lit space; handcrafted furniture and personalized touches fill the room and contrast with the kitchen's technical, theatrical service. Cuisine focuses on seasonal, regionally sourced ingredients and innovative preparations rooted in tradition and personal connection; curated wine pairings accompany each course, spotlighting producers "of conscience and skill" worldwide and mixing iconic bottles with young, boundary‑breaking producers. Chris D’Ambro (Chef) and Marina de Oliveira are co-owners. Specialties include a tasting menu (8–10 courses), wild venison chop, braciole with matsutake mushroom, house-made tortellini and pumpkin tiramisù from a hollowed gourd.