The top three meals I have ever had in my life I have had here. Absolutely worth it. Other than the stellar food, the staff is extraordinarily polite, friendly and knowledgeable. I can't wait to come here next time I'm in the area.
Very expensive restaurant and the food was good but not outstanding. Could not pick Any choices. Did not like the choices. I have eaten at le bec fin and marmalade in Puerto Rico. Much better restaurants. Will not go back.
This would be 3*** The food and service were amazing. It was pretty hard to get a reservation but well worth it!! An Amuse Bouche. followed by 4 delicious courses. Can't wait to return!!
The food and service are spectacular
Quite possibly this could be Chester County's best restaurant. Andiario is consistently superlative. Have dined there several times.
It’s been years since I’ve been back, and sadly it’ll probably be the last time. The staff was very attentive and the restaurant beautiful. However, nothing about this New American cuisine could have been described as above average.We were given a chef’s compliment to start - chicken liver mousse on a rosemary cracker (it was two bites of richness)The appetizer was a toasted piece of sourdough with provolone topped with sun dried pepper (While a tasty dish, it was not thought through how someone would eat this. It was difficult to cut and too complicated for something so simple)First course was pasta and fennel sausage (by far the best dish of the night. Great flavor, but also too simple for a place like this.)Second course was soft shell crab over an asparagus salad (the salad was over dressed. Also, why would your main course of New American cuisine be soft shell crab… unclear)Dessert was a rhubarb tart with ricotta ice cream (unfortunately for those who couldn’t eat the ricotta, there was no alternative to make this dessert not dry)While critical, our meal was nice. Great staff and experience, just the menu and quality of food…that’s where we expected more.
Andinario is a thrill and a delight.The weekly pre set menu leaves us a bit nervous but excited. In the days leading up to our reservation we wonder....what's going to be served for dinner? We have no idea and we love every second of drama leading up to the table side reveal when our server presents the nights rundown.There are no decisions to make.Just the promise that a lot of thought, skill and creativity will make its way to your table and dazzle your taste buds.We have never been disappointed.Our most recent visit started with Tempura Fried Lotus Flowers. Crispy, crunchy, salty, delicious. Meant to reve up your taste buds and it did.Next was Golden Tilefish Crudo with Sugarsnap peas, chili flakes and mint. Fresh delicate flavors that somehow work together with each ingredient shining thru.The Pasta Course was Ricotta Ravioli with asparagus and chive blossoms. The most tender melt in your mouth ravioli we've ever eaten. Chef Anthony is one talented pasta maker. Find his videos on YouTube.The Family Style Entre of Wood grilled chicken legs with habanada peppers and broccolini may have been the best chicken dinner I've ever eaten. Our server explained the legs were brined, steamed and grilled/smoked. The meat was smokey sweet and fall off the bone tender. The pan sauce was so delicious we needed more bread to get the last bites.Dessert is served. A Strawberry rhubarb tart with whipped cream.Tasted like spring.Service is cleverly orchestrated, warm, attentive and personal.Andiario is a culinary adventure right in West Chester. Reservations are required and basically sold out every night so plan accordingly.Arrive prepared to trust your chef and his talented staff.Enjoy the ride.
We really wanted to like this place. Unfortunately pasta dishes were mediocre at best -- with little imagination and flavor. Server was very pleasant and professional. However, food was too disappointing to want to return.
Delicious food served by an excellent staff. One member of our party has severe food allergies and the chef with advanced notice created a meal for him as well. Grateful for a night out of celebrating at Andiario.
the service and ambiance we're great . I loved the pasta dish and the appetizers were tasty. But the entree left me puzzled to put it nicely .The squab (nice way of saying a pigeon) was terrible . what little meat you could get off barely made it worth it. very disappointing for a place that's been on my wish list since it opened years ago . My wife maybe got one bite out of it , I broke it down like chicken wings and have it my best shot . ?