Ammo - Restaurant Review
Ammo's newly redesigned interior offers a sleek, dramatic stage on which Owner and Executive Chef Amy Sweeney’s culinary performance unfolds. Turning to the seasons for inspiration, Sweeney’s menu is constantly changing, weaving vibrant, seasonal produce into delectable dishes. During early summer you might find Baby Artichoke pizza with fontina, teardrop tomatoes, baby red onion, and mint; or wood-oven braised Wild Bass with baby artichokes and peewee potatoes. Regardless of the season, the menu showcases stunning creativity and equally stunning quality, accompanied by an eclectic wine list that promises to accompany even the most unique of creations.
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