L’AMICO

L’Amico, located inside the Kimpton Hotel Eventi on Sixth Avenue between 30th and 31st Streets, is a romantic, loft-like lobby level space known for its Italian-inspired menu and particularly its pizzas. As you walk in and look around, you will notice that at least 80 per cent of the guests have a beautiful pizza approximately 12” in diameter in front of them. L’Amico emphasizes artisan preparation, with ingredients and techniques drawn from traditional Italian pizza-making but given a modern twist. The restaurant’s pizzas are crafted to be beautiful as well as flavorful, often featuring carefully layered cheeses, freshly picked spices, cured meats, and farm fresh vegetables.

The pizzas at L’Amico are typically thin-crust and baked to order, creating a balance between a crisp edge and a slightly chewy interior. One legendary pizza is the Mozzarella di Bufala pizza, which showcases buffalo mozzarella and caciocavallo cheeses spread thick on a slathering of San Marzano tomato sauce. This pizza reflects a classic Italian flavor profile, emphasizing creaminess and bright tomato acidity without overloading on toppings.

Another landmark pizza is the Sopressata Piccante, a slightly spicy pie topped with spicy Italian salami, mozzarella, and Sicilian oregano. This pizza demonstrates L’Amico’s talent for combining robust flavors with simplicity, allowing each ingredient to shine individually while harmonizing on the palate. Guests appreciate the careful balance of spice and richness, making it a favorite among those who enjoy a bit of heat.  

For those who prefer white pizzas, the White Mushroom pizza is something you will fall in love with at first bite. This pie features an earthy medley of mushrooms, truffle paste, Fontina, Taleggio, and sage. The absence of tomato sauce shifts the focus entirely to the umami qualities of the mushrooms and cheeses, creating a rich, aromatic scent. The addition of truffle paste adds a subtle luxurious flavor that enhances the mushroom’s natural depth.

The Salsiccia pizza, topped with sweet Italian sausage, Fontina Val d’Aosta, and caramelized fennel and onion, leans toward a heartier, more rustic profile. The sausage provides a savory richness, while the caramelized fennel adds a hint of sweetness, and the cheese brings these flavors together. It’s a pizza that balances comfort and elegance, appealing to diners seeking a more traditional Italian taste with modern execution.

Central to the flavor and texture of these pizzas are L’Amico’s wood-burning ovens. These ovens are copper-clad and prominently displayed in the dining room, allowing guests to watch the pizzas cook. The high, intense heat of the wood fire ensures a crispy, slightly charred crust while cooking toppings quickly, locking in moisture and flavor. The ovens also impart a subtle smokiness that cannot be replicated in conventional electric or gas ovens, giving L’Amico pizzas a distinctive aroma and taste.  

It goes without saying that L’Amico presentation and environment enhance the pizza experience. Each pizza is served hot from the oven, often with a slightly irregular, hand-stretched shape that emphasizes its artisan preparation. The mix of high-quality ingredients, wood-fired cooking, and careful attention to balance in flavors makes L’Amico a destination for those seeking a refined, authentic pizza experience in Manhattan. Simply put, the pizzas at L’Amico showcase a careful blend of heritage techniques and modern culinary artistry.

During my visit, I shared the aforementioned Salsiccia pizza with my guest and the Fontina tasted so fresh that it blew us away. I have to say that L’Amico’s pizzas are extremely filling and it’s best to share one or leave some for your doggie bag at the end of the night. The pastas also dazzle here! There is truly a pasta for every taste and I guarantee that the particular combo of toppings cannot be found in any other NYC resto! The kitchen focuses on freshly extruded pastas that draw on classic Italian techniques while showcasing seasonal ingredients and refined sauces. 

The first pasta listing on the L’Amico menu is Cappellacci, a stuffed pasta that reflects a traditional Italian handmade approach. These little pockets are filled with veal cheeks braised with pioppino mushrooms and Marsala, offering rich, savory flavors wrapped in tender dough. It’s the kind of dish that balances texture with depth — hearty enough to be a main course but still elegant in presentation.  

Another staple on the pasta lineup is Pipe Rigate with veal shoulder, short rib and pancetta Bolognese. The ridged, tubular shape of the pasta makes it ideal for holding the thick sauce, ensuring every bite delivers a satisfying combination of tender pasta and rich, slowcooked ragù. This dish leans closer to rustic Italian tradition, celebrating redsauce comfort in a refined way. 

For seafood lovers, L’Amico offers Seafood Agnolotti, which takes fresh agnolotti pasta pillows and fills them with a luxurious mix of Maine lobster, jumbo lump crabmeat, rock shrimp, and bay scallops. The seafood medley--sweet, briny, and rich--is complemented by a delicate sauce that enhances but doesn’t overpower the handmade agnolotti. It’s one of the more decadent pasta offerings on the menu. 

The menu also includes Radiatore with sweet fennel sausage, rapini, and pignoli pangritata. Radiatore’s distinctive shape--reminiscent of vintage radiators--captures the sauce and toppings in its grooves, making every bite a flavor explosion. The combination of bitter rapini and savory sausage provides a nice contrast, while the pangritata adds a crunchy finish.  

Finally, the Tagliatelle with black truffle butter and shaved truffles is a more indulgent option, spotlighting one of Italy’s most prized ingredients. The ribbonlike tagliatelle holds the silky butter sauce beautifully, allowing the earthy aroma of truffles to come through without overwhelming the palate. This dish is simple yet luxurious, perfect for those who appreciate rich flavors and classic Italian techniques.  

The “secondi” section of L’Amico’s dinner menu is composed of woodoven roasted protein entrées that emphasize freshness and balance. One of the signature items is the Wood Oven Roasted Chicken, a full halfchicken cooked until the skin is crisp and the meat juicy, served with charred broccoletti and preserved lemon. This dish captures the restaurant’s approach to comforting yet refined food—simple ingredients elevated through thoughtful technique and bright, citrusy accents. I was delighted by the 7 Peppercorn Crusted Skirt Steak which is sided with trumpet mushrooms and smoked mashed fingerling potatoes 

Seafood also plays a big role in terms of “mains.” The Branzino entrée showcases a whole fillet of this Mediterranean sea bass served alongside Swiss chard, cremini mushrooms, and Meyer lemon, providing a light but satisfying main course. The lemon’s bright acidity cuts through the richness of the fish, making it a great choice for those who want a seafood dish that’s both flavorful and artistically plated. 

Like most fine Italian establishments, the dessert menu includes homemade Gelato (which I swear I will eat a gallon of when I go back to L’Amico and do not care if people stare, LOL).

You can select two flavors from options like Black Cherry Amaretto, PistachioOrange Marmalade, Salted Caramel, Bourbon Date, and classic Stracciatella. My guest and I partook of the unique combo of Black Cherry Amaretto and Pistachio-Orange Marmalade and were simply wowed! These gelati are creamy and nuanced, offering everything from nutty and rich to bright and fruity—and they are topped with a large pizzelle cookie. In addition, the Sorbetti lineup — including Strawberry Rhubarb, BananaPassion Fruit, and Black Currant — adds vibrant, refreshing palate cleansers that are especially appealing after a hearty meal. 

A signature classic among the plated desserts is Tiramisu, served with La Colombe Nizza espresso biscuits — a nod to the traditional Italian coffee cream dessert that’s rich but light, with layers of mascarpone and espressosoaked sponge that provide a familiar yet elevated finish. The Italian meringue dessert pairs a crisp, airy meringue with bananapassion fruit sorbetto and fior di latte gelato, creating a contrast of textures and bright, tropical flavor notes. For something indulgent and chocolatefocused, try the hazelnut chocolate torta featuring gianduja and stracciatella gelato.  

You won’t walk away hungry from L’Amico, even if you just order a pizza. You will love the elevated yet slightly casual atmosphere and also appreciate that diners are never rushed. They welcome families and are happy to alter dishes to meet dietary needs. A special main dining room highlight is the shiny copper pizza ovens which are in clear view from every seat. It’s hard to get your eyes off them as you see delicious food coming out every five minutes!  

For more information on L’Amico, go to lamiconyc.com