Carryout and catering are also available. An 18 percent gratuity will be added to parties of 8 or more. A point of pride for Anton is the empty walk-in cooler he has to restock every two days because everything is served so fresh. No one else in the area offers the kinds of things we are. The Ann Arbor chef says ordering from a fish house in Seattle and Hawaii, where the seafood is expressed daily, enables him to create dishes using unique fish like sturgeon, wahoo, and Hawaiian delicacies' like barracuda, moi and moonfish.
Homemade soups are also a popular choice for the lunch crowd.
Anton said the traditional Italian Minestrone is a menu regular while bowls of Italian Bread Soup, clam chowder, mussel, cream of broccoli and lobster bisque are examples of daily specials. Equally popular are D'Amato's Panini sandwiches served on grilled ciabatta bread with Romaine lettuce, Roma tomato relish and homemade Parmesan potato chips. A light homemade pizza dough topped with roasted potatoes, roasted red peppers, gorgonzola cheese and marinara. It's like an alfredo but much lighter. Vino General Manager Terry Martin is responsible for the front house affairs according to Anton.