Vignettes of Poughkeepsie: Amici’s Late Night Window, Friday, January 29, 11:15 p.m.
When one door closes, another window opens
It’s 11 p.m. on a Friday night. Main Street in Poughkeepsie is dark but the bar scene is alive as locals seek refuge from the bitter cold outside. But as you continue down toward the riverfront the line is beginning to form outside of Amici’s. A healthy mix of locals and Marist College students begin to follow the smell of fresh dough. Only a couple workers are in the window and the oven heat is radiating out into the freezing January night. Amici’s is ready to serve. Within a few minutes customers, grinning from ear to ear, walk away with slices larger than their heads. “Extra garlic sauce!” one particularly excited man exclaims.
Located smack in the middle of two popular bars on Main Street you’ll find Amici’s. This casual Italian restaurant opened its doors 12 years ago in Poughkeepsie. Chef Joel Trocino, a graduate of the Culinary Institute of America, purchased Amici’s in 2007. In addition to the unique Italian fare, Amici’s also makes their own pizza and has a large sports bar downstairs.
You’re probably thinking, okay great, another Italian pizzeria—so what?
“Seven years ago we decided to sell pizza out of the window like most college towns do.” Yeah, that’s right — a late night option for something other than booze and fast food. After establishing a dedicated staff to work during those hours and obtaining a city permit from the town of Poughkeepsie, Amici’s began serving fresh pizza to customers until 2 a.m.
If you’re worried about getting trampled by hungry college students — fear not — “The customer is mostly local Poughkeepsie residents during the late hours. We always have six pies ready to go.” Unlike many other late-night options (McDonald’s anyone?), Trocino highlights that their pizza is always fresh, “A pie only takes about 10 minutes to make,” because of the system they have down.
When looking into the future Trocino notes that they are on Grub Hub, but in terms of apps, “I make chicken parm for a living. I’m not a tech guy.” Well, Trocino keep doing what you do best!
