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Member Reviews (1)
- L'AndanaMember ofLocal CultureOutdoor EnthusiastsBudget Travelers+ 3First to ReviewJan 21, 2014
One of the most delicious, satisfying and impressive fine dining establishment I have been to in a long time. Restaurant week at L'Andana is really a wonderfully memorable food journey for fraction of a price.
I love Italian food and I love steak. L'Andana seems to be the perfect place to check out during restaurant week. We had a reservation for 5:00 pm on a Thursday (right at opening time). We were one of the first to be there, the staff is ready to go and we were sitted right away at a table with lounge chairs. The interior is upscale with classic decors, with an comfortable and cozy ambiance. From the $33.12 3-course prix fixe menu, I got the zuppa (corn soup with crabmeat, avacado sorbet, with a swirl of oil), sirloin steak, and nectarine and blackberry crisp.
First, we were started off with complimentary garlic bread with homemade tomato sauce and olive oil. You can almost taste the deliciousness of the bread from the wonderful aroma. Consistency, soft and perfect. Seasoning, lightly buttered but not oily. Sauce, exquisitely fine sun dried tomato. Delicious.
The zuppa is served next. I have to admit I never tasted anything quite like this before, it's a cold soup made from corn, chunks of crabmeat decorated the sides, and a small scoop of avacado sorbet in the middle with a drizzle of oil. It was an interesting blend of flavors, the avacado sorbet is the best, lightly sweet with little creaminess, satisfaction of a frozen treat with the natural flavor of the avacado, who knew avacado ice cream could taste this good.
Then the sirloin came, generous portions, it was really quite large even by normal menu standards. I cut into it with my steak knife, tenderly cooked and pink centered, perfect execution of a medium rare steak. The first bite was just amazing, the meat is so tender yet preserves its integrity, the vin cotto sauce gave the steak such a magnificent boost in flavor. It was really, the perfectly cooked steak (dry-aged for at least 40 days), the best I've ever had.
For my finale, the nectarine and blackberry crisp that many raved about. Wow, just wow. The nectarine and blackberry, still warm, cooked to utmost softness without losing its original taste. The warm and sourness contrasts so perfectly with the slightly colder, crunchy, and sweet cinnamon crumble.Recommended for:Foodies