Tomahawk steak topped with chili butter. Photo by Angelina Mendez
For a restaurant overlooking artist Jefrë’s “Heart in the Park” sculpture, the name Amore (which means love in Italian) just seemed to fit Kyle Green’s new Port St. Lucie outpost. “It reminds me of the Chicago Bean,” the Stuart resident says of the 73-foot reflective structure that’s said to be the world’s tallest heart-shaped sculpture.
Since opening his first restaurant in 2017, Greene has grown his stable of local eateries at an exponential rate; this summer’s opening of Amore Italian Chophouse marks his eighth door.
The Tartufo e Funghi pizza. Photo by Angelina Mendez
Here, guests are greeted by what’s called “The Dough Show.” Kitchen staff are on full display as they roll out dough for pizza, make homemade pasta, and mix ingredients for Amore’s signature three-layer tiramisu. “People say, ‘This is the best tiramisu I’ve ever had, next to my mother’s,’” Greene explains. “I’m very happy being number two next to mom.”
Raspberry Kiss cocktail. Photo by Angelina Mendez
Love is at the center of everything Greene does. In honor of his first date with his now-wife, (where they shared a classic sidecar cocktail), Amore serves up the First Date—made with Courvoisier, Cointreau, and house-made lemon thyme shrub. Other must-try cocktails include the Raspberry Kiss (360 Vodka, house-made limoncello, and raspberry purée) and the Tuscan Sunset (a Moscow mule with added Italian flair thanks to Aperol, vodka, lime, and ginger beer). Grab a drink at Aperitivo Hour menu—available daily with discounted drinks and some exclusive menu items.
Dishes delivered fresh from the kitchen. Photo by Angelina Mendez
When it comes to mains, don’t miss Amore’s colossal fresh-baked lasagna. “It’s two to three layers of fresh pasta sheets, marinara, ricotta, mozzarella, and chopped short rib,” explains Greene. “The thing’s as big as a skyscraper and as wide as a city block. Guests tell me this lasagna is better than the lasagnas in Italy.” Or if pasta isn’t for you, go for one of chef de cuisine Rafael Corchado’s recommendations. “We have a Tuscan marinated ribeye that we hard sear on the plancha,” he says. As for his favorite? “The Beet and Burrata salad: the marriage of the stracciatella and pickled beets give it a nice hearty, creamy flavor,” he says.
Love at first bite, indeed.
Dining and Cooking