D'Amico-Andy

Andy D'Amico

Biography

Andy D’Amico, executive chef for Tour de France restaurants Nice Matin, Nizza, Marseille, and 5 Napkin Burger has been captivating New York diners with his Mediterranean cuisine for over three decades.

In 2003 D’Amico partnered with restaurateur Simon Oren to open Nice Matin. Nice Matin was an instant critical success. Today D’Amico oversees the kitchens and menu development at his restaurants Nice Matin, Marseille, Nizza and 5 Napkin Burger.

D’Amico says his ultimate goal for all his restaurants is to maintain the integrity of the food and offer patrons an honest dining experience with the... READ MORE

Andy D’Amico, executive chef for Tour de France restaurants Nice Matin, Nizza, Marseille, and 5 Napkin Burger has been captivating New York diners with his Mediterranean cuisine for over three decades.

In 2003 D’Amico partnered with restaurateur Simon Oren to open Nice Matin. Nice Matin was an instant critical success. Today D’Amico oversees the kitchens and menu development at his restaurants Nice Matin, Marseille, Nizza and 5 Napkin Burger.

D’Amico says his ultimate goal for all his restaurants is to maintain the integrity of the food and offer patrons an honest dining experience with the best tasting food possible. “My greatest food memory is from my trip to Emilia Romana where I experienced an amazing meal cooked by three generations of Italian women in a little farm house,” says D’Amico. “I want to impart that feeling in all my restaurants whether it’s Marseillaise cuisine at Marseille, Ligurian cuisine at Nizza or burgers at 5 Napkin Burger”

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What is your favorite NYC restaurant? And what is your go-to dish? Always one of my restaurants since that is where I mostly eat and it's always changing, currently the Piccante Pizza at Nizza What is your ultimate meal? Veal Rib Chop Capricciosa What three things are always in your pantry? Olive Oil Garlic Thyme If you weren't a chef, what would you be? Musician If you could cook with anyone, who would that be? My Grandmother What’s your favorite NYCWFF memory? Seeing old friends every year

5 Napkin Burger

 

 

Ingredients:

2 ½ lbs. fresh ground beef
4 soft white hamburger rolls
¼ lb. gruyere cheese, sliced thin
¾ cup caramelized onions
½ cup aioli

For the Caramelized Onions
1 tbl. Olive oil
1 # onions, thinly sliced
½ tsp. salt

For the Aioli
1 large egg yolk
4 cloves garlic, crushed into a paste with a pinch of salt
½ cup olive oil
½ tsp. fresh lemon juice

 

Directions:

For the Caramelized Onions
Heat oil in an 8-10” sauté pan, add onions and salt, cook over low heat for 45 minutes while stirring every 10 minutes. Do not to let the onions brown, they should be soft with a golden / light caramel color.

For the Aioli
Whisk egg yolks in a medium sized stainless bowl until light in color. Add garlic and begin to add the oil very slowly, in a thin stream, while beating. As the emulsion forms, oil may be added faster. Add the lemon juice and re-season with salt & pepper.

Divide the meat into 4 equal portions and form each into a patty about ¼“ larger than the diameter of your bun. Cook to desired doneness in a cast iron skillet over medium high flame. Divide the cheese evenly over the meat, lower the flame and cover the pan to melt the cheese. Place the burger on the bottom half of a toasted bun. Divide onions evenly between the burgers, top each with 2 tablespoons aioli