Get served: Americano

Food

Executive chef and co-owner Vytauras Sasnauskas describes the concept of Americano as “bistro type of food, but more Americanized with a little bit of European twist.”

Quick, home-style dishes “using classic European techniques” that is tasty to the clientele’s palette is what Chef V strives for.

For instance, the Americano version of shrimp and grits is made into one elegant presentation. They make everything from scratch, so the grits are actually polenta made from fresh corn that is pureed and cooked down until it becomes thick and sweet. The polenta sits in the center of beautiful encompassing shrimp marinated in a freshly-made red sauce from light white wine, garlic, onions and tomatoes. Everything from steak sauces to ketchup is prepared by the chefs from fresh ingredients, so don’t ever expect to get anything from a bottle.

Don’t fear you will be walking into some outlandish sauce, though; The ketchup will still taste like ketchup—just fresher.

Americano’s menu is subject to change based off of seasonality and any inspiration that will give Chef V a new idea to experiment with. There are favorites that stay constant with every rotation, such as the espresso-rubbed grilled hanger steak and the grilled chicken with “mac and cheese."

No matter what is ordered from the menu though, quality is key. Americano even uses wagyu beef, which is three grades of beef higher than the typical prime steaks that are used in America. Unique, but staying within a simple selection of food that the locals can come to depend on, Americano has mastered the art of adding delicious new sensations with old, familiar favorites.