Casa Nicola

Casa Nicola restaurant is a trendsetter. Known for twenty years as Andiamo, it was one of the first Italian eateries to offer traditional dishes and the lighter dishes of the Mediterranean.

Grilled vegetables are used in a number of interesting ways, in combination with fresh herbs, sauces and pastas. It is a colorful, beautiful restaurant with a menu of outstanding regional Italian choices. Among the Andiamo signature pastas are fettuccine all'aragosta con scampi e capesante (egg noodles with lobster, shrimp and scallops sautéed with white wine, olive oil and garlic) and linguine al nero di seppie con gamberoni (black and white linguine with shrimp, Kalamata olives, roasted peppers and garlic). Also pleasing are the veal, chicken, lamb and fish choices.

The selection of savory starters includes excellent scampi al vino bianco (jumbo shrimp in a garlic-wine sauce). Use the crusty ciabatta bread for mopping up every bit of the delicious sauce. Risottos are creamy and wonderful. Other hot and cold antipasti are equally appealing.

Among the desserts created for Casa Nicola by Pastry chef Stanton Ho are a super tiramisu, mascarpone burnt cream -- a lovely version of crème brûlée -- and a signature chocolate gondola filled with white espresso gelato.