rev:text
| - I'm a recent convert to going out downtown, and I'm hooked. It is important to me to have access to fine dining when I go out since I'm old and that's what old people do. When we walked into the restaurant, we were immediately impressed. It's beautiful. We were seated in a booth, which I usually don't like, but these booths are great. They're circular with high backs, providing a lot of privacy and making conversation easy.
We were greated very quickly after being seated, and the delicious cocktails we ordered were served within minutes of our arrival. This is a pet peeve of mine, so that got things off to a good start.
One of my guests ordered a steak, and the other ordered a bowl of lobster bisque and ceasar salad, and they were both very pleased. I ordered the fish, which was fileted table side. I was pleased, too, but I think it would be better if they moved on from butter and used olive oil. It was a wonderful piece of fish, but butter sauce is too old school, even for a steakhouse. Perhaps I should have requested the olive oil, but I didn't.
Tony served us, and did a great job. He was attentive without being a pest. He brought out a couple of small "compliments of the chef" dishes that were great, too.
We throughly enjoyed our evening at Andiamo's, and we will go back. I hope you'll go, too, and support what's going on downtown! It is on par with fine dining on the Strip.
|