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Spritzes and multiple takes on Negronis (gin, bourbon, mezcal) are available, along with the "Kentuckiano." A modern concoction blending Woodford Reserve bourbon, Amaro Nonino, Aperol, and Peychaud's and black-walnut bitters, its upfront oak and caramel notes are balanced by the sweetness of the amaro and tonic-like bitterness of the Aperol. It is perfectly in tune with today's cocktail enthusiasts — a brilliant marriage of American and Italian elements leaning on of-the-moment liqueurs. Guests can also build their own Old Fashioned by choosing from one of five spirits (bourbon, rye, mezcal, Scotch, aged rum), specialty bitters, and house-made mixers incorporating Nigerian hibiscus, Oaxacan honey, rosemary, and more. e beverage program is further bolstered by a lengthy but digestible list of Italian, French, Californian, and Southern Hemisphere wines (pulled from a glowing azure mezzanine-level bottle depository), plus private-label sips produced by San Clemente's Delahunt Brewing. Amalfi's extensive menu features wild-caught fish, grass-fed beef, and items flown in from Italy. Not always available, but a must- have when it's on is a grand-scale form of burrata called zizzona di Battipaglia. Imported from Campagna, it's sheet-white and resembles a beggar's purse or cow's udder. Slicing into it reveals small, bocconcini-like curds bathed in salty cream. It's cheese on cheese on cheese, and served with prosciutto di Parma, fresh basil, thick slices of heirloom tomatoes, and a disc of well-browned focaccia, making it perfect for sharing with a large group. A trio of focaccia preps (à la carte, Caprese, smoked salmon and stracciata cheese) join pan-fried artichokes, a marinara-dressed meatball, meat and cheese board, and a half-dozen salads like shrimp with lemon-mint dressing, beet and blue cheese, and grilled Romaine with burrata and truffle dressing, as starters. From there, options truly abound. As with the aforementioned DIY Old Fashioned, diners may choose from a variety of pasta (as well as gnocchi or the daily gluten-free pasta option), then select from eight condiments and preparations, including cacio e pepe, Bolognese, arrabbiata, and puttanesca. Entrees such as pistachio-crusted salmon, seafood stew, lasagna, and eggplant Parmigiana are also available, or there's the specialty of the house: pizza. A misty eye-level window running the length of the dining room's west wall provides a peek at a Stefano Ferrara wood- fired oven brought over from Naples. at gold-tiled apparatus << ranchandcoast.com 54 JULY 2023 RANCH & COAST MAGAZINE