Dinner at Amasa Mexican Restaurant (Just opened Sept 18)

Amasa is the hot new restaurant that just opened on September 18th and has immediately become a very popular restaurant.

It took some negotiating but they agreed to host us on Friday Nov 6th.

Amasa Mexican Kitchen brings a vibrant, coastal-inspired escape to Alpharetta City Center. From our chef-driven, 100% gluten-free menu to our house-made organic blue corn tortillas and elevated tequila program, we specialize in fresh, seafood-forward Mexican cuisine. Whether you’re joining us for a lively weekend brunch, an evening of signature margarita flights and live entertainment, or a family celebration, Amasa delivers a dynamic dining experience that marries bold, authentic flavors with warm, genuine hospitality.

Baja-inspired Mexican cooking with a seafood-forward menu, made from scratch daily. From the team behind Chicheria,

Amassa
At Amasa, every tortilla we serve starts as organic, non-GMO blue corn masa and is then hand-pressed daily by our skilled tortilleras. That same care and intention run through everything we serve, scratch-made, thoughtfully sourced, and fully gluten-free. We call it conscious food

Conscious food is how we describe what we serve at Amasa: dishes prepared from scratch, never frozen, and made with ingredients we're proud to source with care. Nothing is rushed and nothing is left to a shortcut, because we believe what nourishes our guests should also delight them.
This same philosophy is why our menu is fully gluten-free. Rather than adapting recipes after the fact, we built our kitchen around blue corn and naturally gluten-free ingredients from the very start, so every guest can enjoy our full menu, without compromise.

At Amasa, the art of crafting blue corn tortillas is a daily spectacle, blending tradition with culinary finesse. Each tortilla is hand-pressed to perfection, using organic, non-GMO blue corn masa we grind every day. It's a process built on care over shortcuts, from the grind to the press, so every order carries the same handmade quality our tortilleras have perfected over years in the kitchen.

Step into our kitchen and the story is in the color: a rainbow of fresh produce and seafood, sourced with the same meticulous care as our blue corn. As a seafood-forward kitchen, that means daily attention to what's freshest, nothing frozen and nothing pre-made. Every sauce, salsa, and stock is built in-house, so guests taste real ingredients and real technique in every dish.

At Amasa, we believe thoughtful craftsmanship elevates a dish from good to memorable. Take our grilled corn: we char it fresh, then use the cob itself to build the crema, so nothing is wasted and every layer of flavor is intentional. It's a small example of a larger truth in our kitchen: we're not just following a recipe, we're elevating it, one thoughtful detail at a time.

Joey Vazquez is the executive chef at Amasa Mexican Kitchen, where he brings authenticity to life with a modern Baja-style twist. With a deep passion for fresh ingredients and innovative flavors, Joey continuously evolves the 100% gluten free menu through research, experimentation and seasonal specials that keep dining experiences vibrant and memorable.
His career spans leadership roles at notable restaurants including Old Town Athletic Club, Barcelona Wine Bar, Flower Child, Maison Mathis, Atelier Florian, Rudy’s Bar & Grill and Bulla Gastrobar. Along the way, he has collaborated with acclaimed restaurateur Sam Fox and drawn inspiration from culinary travels and chef partnerships worldwide.