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  • If you get Miguel's section, you are in for a treat. He is a professional server by trade (having worked for some of the best and most famous chefs all over the world), and his flair and knowledge can't be beat. Everything that we ordered from the lovely shiraz to his personal suggestions was spot on and delicious. I have been fortunate enough to have dined at fine steakhouses all over the country, and the filet with zip sauce at Andiamo cannot be beat; I'm still dreaming about that crusty char. The agnolotti pasta was tender and delicious in a creamy spinach sauce with truffles and wild mushrooms, stuffed with delicate veal. It does not look like a large plate, but after snacking on the lovely breadstick/crostini and tapenade appetizer and the silky lobster bisque, I couldn't finish it. We were too stuffed for dessert but the multi-tiered cart looked phenomenal; I will have to try to maintain some self-control so that I can try one next time!
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