You would not know it was there. With a very nondescript sign hanging over the shaded door in a strip center off of Burnet Road in north Austin, Andiamo Ristorante sits very unassumingly.
But when you walk in, you smell the fresh garlic and bread like from Grandma’s Italian kitchen and you feel like you are home for the night. With burgundy walls adorned with beautiful paintings of Italy, the tucked away small restaurant makes a big impression.
Possibly the best bread in Austin is found at this restaurant and Andiamo should be your go-to place for delicious Italian dinner from now on. With your biggest challenge not filling up on bread before your dinner, you will be treated to a delicious homestyle Italian dinner.
After you order a bottle of delicious red wine and enjoy the soft flavorful spinach-filled bread, order a few appetizers such as Salsiccia e Polenta, soft polenta with tomato sauce, homemade sausage and pecorino romano. Also try the Calamari Fritti, fried calamari tossed with sea salt and fresh leeks which is possibly the least greasy calamari you’ll try.
There are four choices for salad and you can’t go wrong with any of them. I liked the Insalata di Funghi, fresh green mix tossed with nuts, seeds and mushrooms, in fresh garlic basil dressing.
Harkening back to Grandma’s kitchen, you will be delighted with the Ravioli ai Funghi, housemade mushrooms and ricotta ravioli sautéed with saffron sauce and green peas and pecorino Romano. The sauce will keep you coming back for more.
Or, you could try the Gnocchi alla Bolognese, homemade potato dumpling gnocchi with meat sauce. This is a dish like no other!
And, if you’re not in the mood for pasta, try their Filetto alla Griglia, a 6-ounce grilled beef tenderloin served with cherries brandy port sauce and mashed potatoes. This is one you will not want to share family-style.
Wrap up this delicious meal with a nice red bow of white chocolate cheesecake or tiramisu.
Here’s the link to a story I wrote about Andiamo on Austin Food several years ago for more information.
By Marika Flatt
Photo Credit: Matt Lankes