Amanis

We are so excited to have been a staple of Downingtown for over 10 years! We are providing a menu which incorporates the best local ingredients available each season. This will enable us to utilize local farmers and promote local business. We will be putting a twist on the traditional BYOB theme by offering a creative selection of mixers to be pair... ed with the various spirits you provide.Chef Jonathan Amann has had a love and talent for cooking from a very young age. He has spent the last 18 years preparing for this opportunity to open his own restaurant. Jonathan graduated with honors from Johnson and Wales Culinary School in Providence, RI. Jonathan and Jeanine first met while working together at America Bar and Grill over ten years ago. Since then, Jonathan has been a Chef at some well known area restaurants, such as Maggianos Little Italy and Sullivans Steakhouse. He mastered the execution of a seasonal menu while working as the Executive Chef and General Manager of Grady Davids. During his time at Grady Davids, Jonathan was able to develop personal relationships with local farmers. This will be his source for the variety of farm fresh seasonal cuisine he will prepare. Jeanine also had a passion for restaurants at a very early age and has gained a wealth of experience working in a number of local restaurants, including Passerelle, Brasserie 73, and Sullivans Steakhouse. Jeanine gained front of the house knowledge and expertise from some of the best individuals of Le Bec Fin. Jeanines attention to detail and knowledge of fine dining and service is impressive and will enhance your dining experience at Amanis. Jeanine has worked toward this dream for the last 15 years and is thrilled to be able to realize it in her hometown area of Downingtown. Between Jonathans vast experience as a chef and creativity in developing delicious recipes and Jeanines talent for providing diners with first-class service, patrons of Amanis will be sure to enjoy a unique dining experience.Read More