Andiamo Eatery

Andiamo was an absolute delight! The atmosphere is warm and welcoming, perfect for a relaxed dat out. The food hits all the right notes — fresh, flavorful, and beautifully presented. Great service topped it all off. If you’re after a tasty meal without breaking the bank, grabbing a First Table here is a no-brainer!

It is our first time to dine in here, We love each and every dish. Focaccia bread was warm and perfect for starter. Mac and cheese truffle pasta was must order if you like cheesy and truffle. Market fish cooked nicely and salsa make good balance. Last one our cannoli we enjoyed very much as a chocolate lover pistachio gelato was good too. Very friendly staff and service. Worth what u pay and recommended.

Loved the food. Thoughtful, creative, and delicious!!! The effort into the food prep is outstanding. Staff were super helpful, efficient and friendly.

We went there for lunch. And in hindsight didn't order well. We ordered from the sharing menu, thinking that these were dishes to share, the were the size of side plates. Cesar salad which was average, squid which was tender, but plain. Cod and crab meat balls which we didn't like at all. We also had some oysters and fries, sadly no wow factor for anything. What was delicious was the afigato and Tiramisu to finish. Service was good and friendly, maybe some guidance with the menu would have helped

Excellent service and cocktails. Really busy place so food took over an hour to come out. Food was average couldn’t taste or smell truffle at all on the truffle fries, mac n cheese was average too, Chicken cotoletta was tasty but the top was burnt. Scotch was amazing. Will come back again to try on quieter time next time.

We visited Andiamo and ordered the Maritozzi Brioche Buns with Parmesan Custard and Ōra King Caviar, a dish that looked exquisite in their official Instagram post. However, the actual dish we received was noticeably different from what was advertised. 1. Portion discrepancy – The Instagram post showcased three buns, while we were served only two. There was no mention of a portion change, which felt misleading. 2. Ingredient inconsistency – The caviar in the promotional photo was larger and more vibrant, likely Ōra King salmon roe. However, what we received had much smaller, less visually striking fish roe, which to be a different ingredient altogether. 3. Quality issue with the brioche – The buns had a strong sour and alcoholic taste, which is unusual for a properly made maritozzo. This suggests either over-fermentation or improper dough handling, leading to an unpleasant experience. While a mild fermentation note can be acceptable in brioche due to the use of yeast, the overwhelming acidity and pronounced alcohol-like flavor suggested over-fermentation or improper dough handling. Additionally, the texture was far from the soft, airy, and slightly sweet profile expected of a properly executed brioche. We brought this issue to the restaurant’s attention, hoping for some insight into whether this was an intentional aspect of their recipe or a potential flaw in preparation. Unfortunately, the staff who do our payments; the lady with the black blazers; was dismissive and visibly impatient, offering no explanation or acknowledgment of the concern. While the dish was ultimately removed from our bill, the lack of engagement or willingness to address a fundamental issue in their baking process was disappointing.

The staff was very enthusiastic and proactively took our order. We ordered a brioche bun, which was listed as containing king caviar. The staff kindly informed us that the bun would take a long time to prepare and offered us two oysters in the meantime. When the bun arrived, it was not the same as pictured and did not contain king caviar. The staff did not mention this, and it was replaced with a smaller fish roe. The bun was hard, sour, and had a strong alcoholic taste, which we believe was due to over-fermentation. When we settled the bill, we raised our concerns. The cashier said they would check with the kitchen and, upon returning, reluctantly waived the charge for the bun. It felt as though they assumed we simply weren't accustomed to the taste of the bread. However, I firmly believe that anyone familiar with baking knows that a bread having a strong alcoholic taste is a sign of over-fermentation. Additionally, the texture of the bun was more like a scone, and the menu did not indicate that the bun was prepared using alcohol. fyi your ig posted FLUFFY martirozzi brioche bun pls tell me what’s mean by fluffy?

Dined at Andiamo for lunch and thoroughly enjoyed the food, and interior of the restaurant. The menu has great variety and the food was delicious with generous portion sizes. We may have caught the wait staff on an off day, but we feel that there could be some improvements with staff avoiding eye contact and huddling together chatting by the bar. However, this didn't hugely impact the enjoyment of the dining at Andiamo.