Amo

The story

Crafted with passion, served with love

The Sea, From Two Shores

Amo Seafood is the latest chapter in a collaboration that has already reshaped Italian dining in New York City. Chef Pasquale Cozzolino and restaurateur Rosario Procino — the duo behind the celebrated Ribalta in Union Square — have turned their attention to the Italian coast, opening this East 12th Street restaurant as a focused expression of seafood rooted in the traditions of Naples and Sicily, with subtle Japanese technique woven in.

The People Behind the Menu

Chef Cozzolino arrived in New York from Naples and built his reputation at Ribalta, where accolades accumulated steadily: recognition from New York Magazine for the city's best Spaghetti al Pomodoro, repeated top-ten rankings on the 50 Top Pizza USA list, and a Best Pasta Proposal Award from Pastificio Di Martino. His partner Rosario Procino has an equally grounded story — a Computer Science degree from the University of Napoli, years in the telecommunications industry, then a pivot to food that led him to co-found Kestè Pizza & Vino, New York City's first authentic Neapolitan pizzeria, before joining forces with Cozzolino at Ribalta in 2013. Amo Seafood is their shared move into Italian coastal cuisine, and Gambero Rosso has already taken notice, awarding the restaurant 2 Forks in its 2025 guide.

What Arrives on the Plate

The sourcing philosophy is the backbone of the menu. Amo works directly with Dock to Dish, a community-supported fishery out of Montauk, New York, which supplies scallops, squid, tilefish, white seabass, and Jonah crab. Alongside these local, sustainable catches, the kitchen imports a carefully selected roster of Mediterranean seafood: Bluefin Tuna from Fuentes in Spain, prized Mazara del Vallo red shrimp, Ricciola (Hamachi) from Italy, wild-caught branzino, scorpion fish, sea bream, alfonsino, and the rare spider crab from Italy, valued for its sweet and tender meat. The preparation is deliberately restrained — simplicity is the point, allowing the quality of each ingredient to speak without interference.

The Room and the Approach

The space on East 12th Street has outdoor seating and a dinner-focused service. The ethos Cozzolino and Procino describe is one of authenticity over spectacle: recipes that respect Mediterranean tradition while carrying a modern precision. In a city with no shortage of seafood options, Amo's distinction lies in the directness of its supply chain — artisanal fishmongers on two continents, imports flown in from Italy and Spain — and in the culinary credibility of the team behind it.