Amali’s menu is inspired by the Mediterranean way of life, emphasizing vegetables, olive oil, cheese, grains, and fish. Our wine list offers approximately 400 selections and has been called "daring" by The New York Times and Adam Platt of New York Magazine calls it "one of the best Mediterranean selections in Midtown.” Dan is the Executive Chef at Amali. He grew up in the West Village and attended Hunter College High School and Vassar College. Dan began his career at 5 Ninth in Meatpacking, going on to earn two stars from the New York Times as the Executive Chef of Fatty 'Cue with Zak Pelaccio. He then worked at The Breslin, WD-50, and Vinegar Hill House, eventually joining Roberta’s as Sous Chef when the restaurant received its first review from the New York Times. Dan then worked at Resto as a Sous Chef where he met James Mallios. Before coming to Amali, Dan opened critically-acclaimed Fritzl’s Lunch Box in Bushwick. Dan joined Amali as the Executive Chef in the spring of 2016.