Amalfi Cucina: Joseph Phelps wine dinner and Oceanside revival

Franco and I were warmly welcomed to Amalfi Cucina by Amalfi Restaurant Group co-founder and general manager Emiliano Muslija, along with manager Matteo Bovio, who oversees daily operations at both the Carmel Valley and the newly reopened Oceanside locations.

Fellow co-founders include general manager Giuseppe Annunziata, executive chef Marcello Avitabile and pizza chef Joseph Serra.

That spirit of hospitality extended seamlessly into an exceptional five-course Joseph Phelps wine dinner in Carmel Valley curated by Avitabile and flawlessly executed by chef de cuisine Osvaldo Sanchez.

The evening was narrated by Steve Greer, wine manager for Moët Hennessy, who joined Muslija in guiding guests through the wines and the culinary philosophy behind each pairing.

Dinner opened with a cured beef carpaccio garnished with arugula, 24-month-aged Parmigiano-Reggiano, and a delicate drizzle of extra-virgin olive oil, paired with a 2022 Newton Unfiltered Chardonnay. Greer shared the sobering backstory behind the wine: Newton’s vineyards were largely destroyed in the 2020 Glass fire, and in early 2025, owner LVMH announced the historic label would not be revived.

Tasting this wine felt like a quiet tribute to a Napa Valley chapter now closed.

The second course, Ravioli ai Quattro Formaggi with mixed mushroom tartufata, found its perfect companion in the 2022 Joseph Phelps Freestone Pinot Noir. The wine’s earthy nuance and vibrant acidity mirrored the mushroom medley and truffle-driven richness, creating a pairing that felt natural and unforced.

Course three brought comfort and structure together with Parmigiano risotto accented with pumpkin and Italian sausage, paired with the 2022 Joseph Phelps Napa Valley Cabernet Sauvignon. Aged 16 months in a thoughtful mix of French and American oak, the wine offered aromas of baking spice and toasted coconut, with juicy black cherry notes that complemented both the sweetness of the pumpkin and the savory depth of the risotto.

The evening’s crescendo arrived with Brasato al Cabernet Sauvignon, a fork-split braised beef paired with Joseph Phelps’ iconic, legendary Insignia. First produced 50 years ago, Insignia stands as Napa Valley’s original proprietary Bordeaux-style blend, led by cabernet sauvignon (92%) and supported by petit verdot (4%), cabernet franc (2%), and malbec (2%).

Sourced from the estate’s top vineyard blocks and aged 24 months in 100% new French oak, the wine delivered power, polish, and precision.

Insignia’s name carries personal meaning, inspired by founder Joe Phelps’ service in the U.S. Navy during the Korean War. That vision defined Joseph Phelps Vineyards from the beginning. Founded in 1973 on a former cattle ranch in St. Helena, Phelps was among Napa Valley’s true innovators, producing California’s first varietally labeled syrah and pioneering Rhône-style experimentation well before it became fashionable.

His most enduring contribution was Insignia itself, a revolutionary idea that helped elevate both the winery and Napa Valley onto the world stage.

Dinner concluded with a classic Cannoli Siciliano and a pour of limoncello, an elegant and fitting finale to an evening rooted in tradition, storytelling and thoughtful pairing.

Amalfi Cucina Carmel Valley’s next wine dinner will be Antinori in late January.  Details upcoming at amalficucinaitaliana.com.

Amalfi Cucina Oceanside grand reopening

Throughout the wine dinner, Muslija and Bovio shared their excitement about the long-anticipated reopening of Amalfi’s Oceanside location, and that enthusiasm was well earned. After an extensive one-year transformation, Amalfi Cucina has officially reopened in downtown Oceanside.

The grand reopening drew a who’s who of guests, including Amalfi’s management team, Oceanside Mayor Esther Sanchez, Vista Mayor John Franklin, members of the media, family, friends and a steady flow of Oceanside locals eager to experience the revitalized space firsthand.

Guests explored the redesigned interior, featuring 15 tables with clear views of the stadium-style kitchen and bar, while an expansive outdoor patio offers 30 tables for al fresco dining in the heart of Oceanside’s bustling tourist district.

Design elements elevate the renovated experience. A custom golden pizza oven, handcrafted in Italy, anchors the space, while emerald-green couches and an open layout invite guests to feel connected to both the kitchen and the room’s energy. Amalfi now holds a full liquor license, further rounding out the hospitality experience.

Avitabile and Serra ensured the culinary offerings lived up to the anticipation. Guests enjoyed meatballs, pastas with both Bolognese and Genovese pesto, Risotto ai pescatore, Risotto ai porcini, and a steady stream of pizzas fresh from the oven. Orfila wines were poured throughout the evening, highlighting the winery’s partnership with Amalfi.

With its Oceanside reopening, Amalfi Cucina Italiana reinforces what it has always done best: welcoming hospitality, soulful Italian cooking and a deep commitment to community, now enjoyed at six locations across San Diego’s North County, each with its own rhythm and charm.

Wine Bytes

Restaurateur Sal Ercolano kicks off his 2026 wine dinner series at The Butcher Shop San Diego on Thursday, Jan. 29, at 6 p.m. with a five-course Rombauer wine dinner curated by executive chef Brian Gist.  The main course features Prime Hanger Steak with Rosemary-Parmesan shoestrings paired with 2023 Rombauer California Zinfandel.  Price is $130 per person, inclusive of tax/tip. RSVP at bit.ly/bs26-rombauer.

Rico Cassoni is the executive producer of Taste of Wine and Food, and founder-advisor Frank Mangio, a renowned wine connoisseur certified by Wine Spectator, is one of the leading online reviewers. Reach them at [email protected].