Amasa, Midtown’s contemporary Latin steakhouse, has launched Mano en Mano, a new monthly guest chef series, with pioneering chef Richard Sandoval (Maya, tán, Toro, Zengo) and his son, Chef Giancarlo Sandoval (tán). On November 20 and 21, the father-son duo will host a two-night interactive dining experience with a prix fixe dinner for $125 per person.
Throughout November, the Sandovals’ collaborative dishes are also available à la carte, including a Sweet Corn Empanada, Braised Beef Short Rib with a crab-poblano cheese enchilada and plantain purée, and Pumpkin Crème Brûlée with coconut ice cream and pepita brittle. Reservations for the November 20 and 21 dinners can be made via OpenTable.
The series continues in early 2027 with Peruvian chef Diego Muñoz and James Beard Award-winning chef Rocco DiSpirito.