Former Executive Head Chef of LMNO, Frankie Ramirez is Opening Amá an All-New Elevated Mexican Restaurant
In the past if you’ve dined at establishments such as Enoteca Tredici, Parc, or LMNO then chances are you had a dining experience led by Executive Chef Frankie Ramirez. Now the self-taught chef from Mexico City is poised to start a new chapter in his culinary career with the opening of his first restaurant, Amá which will be located along the Fishtown and Kensington boarder at 101 West Oxford Street (Front & Oxford).
Chef Ramirez’s wife Veronica will also be apart of Amá’s ownership along with fellow husband and wife restauranteurs Roberto Medina and Crisalida Mata, who own and operate La Catrina in Media, PA and are partners in Spasso Italian Grill in Media and Agave Mexican Cuisine in Chadds Ford, PA.
Amá, which is Spanish slang for “mother,” will be an elevated Mexican concept that will feature “old flavors, new hands, timeless recipes, and new traditions,” Ramirez describes. His goal is to introduce his vision of Mexican inspired cuisine to Philadelphia. “When you visit Mexico, you always feel welcome,” said Ramirez. “If I had to define Amá in a few words, those words would be ‘delicious heartfelt experiences.’”
Ramirez and his partners are eying an early 2025 opening, with a complete buildout of the 4,300 square-foot space fully underway. The restaurant, which will open for dinner only to start, will feature 120 seats, including 20 seats at the bar and another 12 at a chef’s table beside the kitchen. There will be room for an additional 10 outdoor seats, weather permitting. The design features expansive accordion doors on the corner of Front and Oxford Streets.
The space was designed by John Weckerly and Sal Guerrero of BoxWood Architects, who were inspired by the partners’ vision of traditional Mexican with a modern hand. White textured plaster walls with niches, rich wood beams, terracotta and copper colored accents create an environment reminiscent of traditional Mexican kitchens; blended with modern detailing to create an elevated yet familiar vibe. Large accordion doors open up the corner of the space to the outside, producing a patio-like experience, while white-painted masonry screens conjoin and define different dining areas within the restaurant. The bar features a concrete countertop with exposed aggregate that speaks to the rustic elements present throughout the design, including handmade red clay pendants from Mexico. An open kitchen connects the chefs to the guests, where patrons will be able to view the creation of fresh tortillas on the comal and take in the aromas from the coal and wood-fired grill.
Ramirez moved to Philadelphia from Mexico City at the age of 16, initially working as a dishwasher at Starr’s Washington Square (now Talula’s Garden), eventually working his way up to line cook at several of Starr’s restaurants, including Morimoto, Parc, and Butcher and Singer. He was part of Starr’s opening team at Parc in 2008, where he rose through the ranks to become sous chef. He landed his first job as an executive chef in 2016, overseeing multiple locations of Tredici Enoteca, and then executive chef at The Refectory Grill in Villanova in 2019. In 2020, Starr approached Ramirez to become the opening chef at Fishtown’s LMNO, where he remained for four years until his recent decision to open his first restaurant.
“My career in Philadelphia has been an incredible adventure. I have been lucky enough to have the chance to learn so much from so many amazing and special people,” said Ramirez, who has logged experiences under revered chefs Francesco Martorella, who he considers his mentor, Marc Vetri, Marcus Samuelson, Masaharu Morimoto, Dominique Filoni, Alex Lee, and Juan Carlos Aparicio.
After leaving LMNO in February of 2024, Ramirez, Medina, and Mata decided to go into business together. “I’m thrilled to have the opportunity to introduce Philadelphia to the type of cuisine I grew up eating, which has evolved as a result of the incredible cooking experiences I’ve had over the past 20 plus years,” said Frankie. “My partners and I are incredibly excited to introduce this concept to the city we love!”
The menu will be seasonal, featuring hand-pressed tortillas and 20-plus items inspired by the six main culinary regions of Mexico, which include the Yucatán Peninsula, the pacific coast, northern Mexico, central Mexico, the Gulf of Mexico and the Baja region. Most of the menu is intended to be shareable and rotated seasonally, with large-format entrees including whole grilled fish, coal roasted octopus, whole and half pollo a la brasa, head on prawns al carbon, and non-traditional cuts of steak for carne asada. Appetizers will include a variety of tacos, tostadas, crudos, ceviches, and aguachiles, and seasonal vegetarian options that will be prepared on a custom eight-foot-long charcoal and wood-fired grill from M&M BBQ Company in Texas, with Ramirez using both charcoal and wood to cook premium proteins and fresh vegetables. House made desserts will contain nostalgic flavors that virtually transport guests to Mexico.
The beverage program is still in the R&D phase but the plan is to offer craft cocktails while focusing heavily on tequila and mezcal, with wine and local beer available as well.
Veronica Ramirez came to the U.S. with her family in 2001, and met Frankie when she was working as the pastry chef at Bliss on South Broad Street. She trained Frankie in his first line cook position since she was the only Spanish speaker at Bliss. The two became a couple in 2007, and now live in South Philadelphia with their two children.
Roberto Medina was born in Puebla, Mexico, and grew up on a farm where he would help his mother prepare meals for the family. He came to the U.S. by himself in 1994 at the age of 17, immigrating straight to Philadelphia to live with a friend. He spent time in the restaurant industry working dishwasher jobs before working his way up to the chef position at Spasso in Old City, where he met his wife, Crisalida, who was bartending there at the time. Medina opened a new Spasso location in Media, PA in 2012 with partner Claudio Sandolo, and six years later opened Agave Mexican Cuisine in Chadds Ford, PA. In 2020, Crisalida and Roberto opened La Catrina in Media, PA.
“When Crisalida and I met Frankie, we realized how incredibly passionate and talented he was,” said Medina. “It didn’t take us long to determine that we wanted to become partners.”
“Roberto and I have known each other for 15+ years, said Ramirez. “We both share the dream and vision of bringing a project like Amá to life, where we can share our passion for great food and service. In 2020 Roberto and I started talking about the possibility of making it happen, and finally we’re just about ready to launch. As we inch closer to opening, we’re starting to get very excited about bringing Amá to life in a neighborhood that’s quickly becoming one of the top dining destinations in America.”
