The Amaro Life

Took Naima out for her High School graduation to . She is a recent graduate of the CCSD Culinary Program. She has never been to a steak house so and I took her to celebrate.

didn’t disappoint with all the classics. 1) bread service 2) classic Garbage Salad 3) Beef Tartar 4) Colorado Lamb Chops 5) Bison Ribeye 6) Dover Sole 7) Lobster Mac n Cheese…Dessert was Baked Alaska and of course the host of the night and .lyoubi

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I can still hear my father, Gaetano, telling me I was crazy—and you know what? He was right. I am crazy. But as of yesterday, the bar is officially paid off

I designed this space by blending the soul of Italy with the energy of my favorite spots in Las Vegas. My designer and I took every photo and scrap of inspiration I’d collected over the years to bring it to life. I brought in my friend of to engineer the highest-end, most practical bar system possible, finishing it all with an elegant, modern flair.

This is a massive milestone. For the last 18 months, I poured every single penny I made back into this project. My original projection was three years, but business exploded—and since I hate interest and I hate debt, I decided to just get it done. In this industry, you have to be careful where you bet your money. This was the biggest investment we ever made, and it’s officially paid off.
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There are meals when you leave a restaurant and all you can talk about was that meal. The next morning and days after you are still talking about that meal and experience and was just that. Congrats to Chef Michael Rubenstein, and the whole Wynn team.
The decor, service, and food was 10/10. This was the best Italian food I have had outside of my restaurant. Just look how skinny I was before dinner and the last picture with Chef at the end!

It was great seeing my talented uncle Ottavio who owns in Brentwood, CA. and I made the trip for lunch and had an epic tasting of Frito Misto, Arancini, Ox Tail Ragu with Ribbon pasta, Swordfish with Caponata, homemade Cannoli, and Crespeli (Crepe) desert finished with some Grappa. Nothing like family and friendships

This truck is a beast a beaut in Sin City

That first photo changed the trajectory of my year.
had been a longtime customer of ours going back to the Calabasas days, and reconnecting with him came full circle. Hearing him and talk about us on their podcasts was truly a blessing and something I don’t take lightly.

I’ve worked nonstop at since 2002. After my dad’s passing in 2019, it’s been pedal to the metal for six straight years. This past summer, the high octane really kicked in—we’ve been running quarter miles every single week.

My team and my wife have been nothing short of incredible. We’ve been pivoting, leveling up, and making sure service and quality never slip—while doing it at a whole new standard.

With very little time this year to stop and smell the roses, it became important to reflect, focus on my mental health, and search for a balance I’ve never quite found before.

Celebrating life events with close friends and celebrating culinary and wine events with close friends. 2026 I want to do more activations and events as well. Losing Eloy was a huge blow to our team but we will bounce back!

2025 has been a banner year. In 2026, my goal is to build the team even stronger, do better across the board, and finally slow down enough to enjoy meaningful time with Sarah, Dodger, Florence, and Zaccaria.

grand tasting. Tasted over 300+ wines in 4 hours. Spit and taste. This is what your tongue looks like@after a grand tasting.

Our Sicilian cafe table. Hand painted in Caltagirone, Sicily about 40 minutes from my families town. and I bought this table and hauled back to the US in a carry on for two@more weeks around Italy.