Joseph Vicari has successfully developed nine Detroit-area Andiamo Steakhouse restaurants over the past 23 years based on the principles of buying the freshest seasonal ingredients and preparing food from scratch every day.
Detroit natives and owners of The D hotel, Derek and Greg Stevens, have now brought Joe Vicari's Andiamo Steakhouse to downtown Las Vegas.
The restaurant, which is open nightly for dinner, is a bit of a hidden gem tucked into a corner of the second floor of The D. The entrance is a charming brick-lined hallway that leads into a warm room decorated with dark woods and romantic semi-private leather booths.
While you're perusing the extensive menu, your waiter will bring a basket of bread accompanied by a flavorful tapenade made with roasted eggplant, tomatoes, olives and capers.
Start your meal with antipasti options including beef carpaccio, Gulf shrimp cocktail and oysters on the half shell. Classic pasta fagioli soup and a variety of salads are also available. The Caesar salad dressing is prepared fresh from scratch tableside.
Joe Vicari's offers a large selection of steaks and chops. The beef is aged a minimum of 30 days and is all-natural, free-raised and hormone-free. A variety of cuts are available including melt-in-your-mouth filet mignon, a 24-ounce porterhouse and the Andiamo Tomahawk -- a 32-ounce ribeye charred to perfection.
Steaks and chops come with choice of sauces like Andiamo's signature Zip Sauce, a Cabernet shallot demi-glace and more. Classic surf and turf is available as well as the "modern" surf and turf -- braised short ribs with pan-roasted scallops.
Seafood selections on the menu include Dover sole, Scottish salmon, swordfish and classic Italian cioppino, made with fresh fish, San Marzano tomatoes, white wine broth, saffron and charred bell peppers.
There are also veal and chicken dishes available and all can be accompanied by sides like Tuscan roasted potatoes, pureed sweet potato or olive oil grilled asparagus with cipollini onions.
It wouldn't be an Italian restaurant without pasta and at Joe Vicari's Andiamo there are a variety of handmade pastas smothered in tasty sauces. Try the pappardelle with veal ragu -- a veal stew with tomatoes, mushrooms, white wine and Asiago cheese served over thick cut handmade pasta. Other choices include potato gnocchi, lobster risotto and tortelloni with ricotta cheese filled pasta, sun dried tomatoes, grilled asparagus and roasted eggplant in a vermouth creme sauce.
Joe Vicari's Andiamo features an extensive, reasonably priced wine list of more than 80 Italian and world wines by the glass or bottle to accompany dinner.
It is definitely worth saving room for dessert. Traditional Italian favorites like creamy tiramisu and cannolis are available, as well as bread pudding, a take on a chocolate Kit Kat bar and cheesecake topped with berries soaked in Cointreau and Grand Marnier.
-- By Kristine McKenzie