Set in a former industrial space, Amass offers an ever-changing New Nordic menu showcasing fresh local ingredients. Under the direction of chef Matt Orlando, whose impressive credits include noma, the Fat Duck, and Le Bernardin, creativity and sustainability are key. Dishes feature fascinating combinations, such as dry-aged beef, smoked sea snails and egg yolk, as well as many ingredients from the restaurant's own garden.
Amass serves natural wines, and also brews its own craft beer using ingredients such as berries and herbs.
