May 5th, 2008
Join us every Friday and Saturday night in our bar to dine and relax to live entertainment. Join us every Friday for an early happy hour and stay to enjoy some classic rock and original features of the 60s, 70s, 80s and 90s. Happy Hour starts at 4:30 p.m. sharp every Friday and lasts till 6:30 p.m. All drinks are $1 reduced from their original price during Happy Hour. The music jams live every weekend from 6:30-9:30 p.m.
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May 5th, 2008
There is a slight change in our operating hours, effective Monday, Oct. 20th, 2008. We will close to walk-in lunches, effective Monday Oct. 20th, 2008. We will remain open 7 nights a week for dinner and also late-night bar guests. We will open daily at 4 pm. and serve entrees till 11 p.m. nightly. We will open for a small group luncheon of 25 guests or more, with a reservation of no less than 72 hours prior to your special day with us.
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May 5th, 2008
Our deck is definitely a hit at Amici Miei. We will continue to serve appetizers, pasta, entrees and scrumptous desserts all winter long. Our newly constructed decked is enclosed and heated all winter long. Book now for an early Christmas party. You may reserve the deck for a private party of 25 guests or more during the week from 12 p.m. - 4 p.m.
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May 5th, 2008
Join us for a spectacular evening as we take you on a journey through the region of Piedmont, Italy. We have invited our wine importer friends from West Park Imports to make this evening a wine and food event. We will sample 6 courses and sample 6 wines. All of the wines, we feature on our regular wine list.
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February 11th, 2008
In the building formerly known as Hugo’s Inn, Amici Miei is newly renovated and now serving genuine, homemade Italian cuisine to the tri-state area. Chef and owner Ivan Giansante is proud to offer authentic dishes that capture the essence Italy, and a warm & friendly atmosphere in which to enjoy them.
Have you been to Amici Miei’s? Please tell us your thoughts of your recent visit!
Tags: Chester County, fine dining, Italian Food, Kennett Square
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