By Amy Strauss

Jonathan and Jeanine Amann continue to celebrate the farm-to-table movement at their restaurant, Amani’s BYOB.

In a cozy space on East Lancaster Avenue in Downingtown, the husband-and-wife operating duo reflected on their first year in business.

“We are very happy that guests have taken to us the way they have,” said Jonathan, who acts as the eatery’s executive chef. “Before we opened, there was nothing in the Downingtown area that allowed people to get excited about things like foie gras and escargot.”

Introducing diners to delicious details of farm-to-fork dishes, Jonathan sculpts first courses such as the yellow and red beet terrine topped with Amazing Acres goat cheese; the sautéed escargot nestled within a puff pastry shell and topped with fried egg; and steamed Littleneck clams served with Spanish saffron and cherry tomato sauce. They all exemplify sustainable cuisine in all its glory.

“Our biggest problem with farm-fresh is availability and longevity of supply,” Jonathan said. “We always want our menu to come from Milky Way Farms [of Chester Springs] and that stands out in the quality of food we serve.”

The Amanns also get produce from throughout Chester County and— with Milky Way Farms’ help—Amani’s is the only location in the region to offer Kobe beef.

“We want to support local, hard-working people who are doing what we are doing,” Jonathan said. “For example, most of our mushrooms come from Kennett Square, right from the growers that had picked them the same day. There is such an amazing quality in freshness and in food.”

Within his open kitchen, Amann crafts all entrees and the accompanying accents in-house, down to the soups, sauces and stocks.

“I use the breast meat, the bones and the skin,” he said. “I am all about sustainable practices, and believe they promote better tasting foods that are more natural and fresh.”

Jonathan blends influences from French and Asian cuisine into his creations, with the assistance of his skilled sous chef, Michael Derham.

His eclectic offerings explore items from the sea, such as Caribbean spice dusted seared scallops, jumbo lump crab ravioli, and honey Sriracha glazed yellowfin tuna.

Locally sourced meat dishes are also on the menu, such as his free range veal chop with spring onion whipped potatoes, and his roasted chicken primavera coated with a goat cheese cream sauce.

“We are a BYO, but we want people to not just bring wine or beer,” Jonathan said. “We already store regulars’ alcohol here with name tags. It would be nice to see other people take advantage of having a private stash at Amani’s. How cool is that?”

The downtown spot continuously strives to be one step above the rest, and the attention to details has already been noticed. In just a year, Jonathan and Jeanine’s one-of-a-kind restaurant has already been compared to Chester County dining diamonds like Talula’s Table and Birchrunville Store Cafe.

Amani’s BYOB is at 105 E. Lancaster Ave. in Downingtown. Visit www.amanisbyob.com or call 484-237-8179.