Andiario
Restaurant · West Chester ·
Seasonal New American cuisine, hyper-local tasting menu
Seasonal New American cuisine, hyper-local tasting menu
"This memorable Italian restaurant from chef Tony Andiario and Maria van Schaijik was once nominated for the New York Times’s best restaurants of the year for its Italian fare with a clear point of view. Today, it remains a destination for dishes like ricotta tortelloni with chanterelles, porchetta di testa with puntarelle, and braised rabbit with Jimmy Nardellos." - Emma Orlow
"This memorable Italian restaurant from chef Tony Andiario and Maria van Schaijik was once nominated to the New York Times’s best restaurants of the year for its Italian fare with a clear point of view. Today, it remains a destination for dishes like ricotta tortelloni with chanterelles, porchetta di testa with puntarelle, and braised rabbit with Jimmy Nardellos." - Eater Staff, Ernest Owens
"Renowned Chef Anthony Andiario experiments with seasonal ingredients and produce every week with his grand tasting menu that is $80 per person. But this isn’t a random drive by dining experience — be sure to book a reservation 30-days in advance given its popularity." - Ernest Owens
"Book ahead if you want a cushy seat in Anthony Andiario’s modern, spacious dining room where the physicality of gargantuan dried mushrooms, jarred obscure ingredients, and ornamental plants almost take your attention away from the food. Almost. Andiario’s ever-changing, hyper-local tasting menu built upon high-level Italian cooking will make it hard to put your fork down." - Sam Herring
"In West Chester, Andiario has taken “buy local” to the next level with a Pennsylvania-sourced Italian menu that uses in-season black walnuts and trout from Green Walk Hatchery, and although the wine list skews more international, I found it does showcase Galen Glen, Vox Vineti, and Kennett Square’s Galer Estate." - Caroline Coral