Tag: Joe Vicari's Andiamo Italian Steakhouse

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The Best New Restaurant Of 2013 Is...

December 30, 2013 at 2:51 PM | by | Comments (3)

It's time for the fourth annual VegasChatter Awards! Today, we begin to bring you the best and worst of the year. All of our picks are based on what we've personally experienced in Vegas over 2013 -- the good, the bad, and the mind-boggling.

2013 was a good year for Las Vegas foodies. While The Strip continued to see its usual share of openings and closings, off Strip visitors saw an increase in quality new restaurants as well. Downtown, of course, has seen a surge of offerings from pizzerias to shipping contained food and there's no shortage of new bars for anyone's who basic food groups lean liquid.

Out in the 'burbs, Echo and Rig seems to have finally broken the Tivoli Village food curse, butchering up outstanding food for lunch, dinner and brunch. At the other end of the valley, Vic Vegas served up fantastic food and amazing views.

Not all 2013 was a success, however, with Bobby Flay's Burgers needing more time to cook and Bradley Ogden's return to Vegas shortlived. But, since we're here to celebrate the best new bites of the year, let's start raving about our pick for best new restaurant of 2013:

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Joe Vicariís Andiamo Italian Steakhouse At the D Is Definitely D Bomb

Where: 301 Fremont Street [map], 89101
March 1, 2013 at 6:36 PM | by | Comments (8)

The D in downtown Vegas recently debuted another Detroit area import, Joe Vicariís Andiamo Italian Steakhouse. The second-floor restaurant features homemade Italian breads, handmade pasta and 30-day aged prime cuts.

We'd single out which area of the menu you should focus on, but that's unnecessary. Andiamo is outstanding. All of it. Seriously. You know those rare meals you're still licking your lips over hours later? This is all that and a bag of chips. Except they don't serve chips. But, if they did, they'd probably be all that.

Start by checking out the photo gallery. This is a beautiful restaurant that has somehow maintained an old school Vegas charm that isn't code for old and dirty. The fact that Andiamo manages to feel upscale and vintage Vegas at the same time is extraordinary given it's a Detroit import rather than homegrown original. The leather chairs, fine table settings and extremely knowledgeable and well-trained staff kick it up a star. Watching jumbo pieces of romaine handled with the utmost care during the throwback tableside prep of Caesars salad felt right. The staff's white dinner jackets combine fine dining and old Vegas. All of which made for a great start to a fantastic meal without any air of pretentiousness. Refreshing.

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Inside D New Restaurants (And Showroom) Of The D

Where: 301 Fremont Street [map], 89101
February 26, 2013 at 4:20 PM | by | Comments (4)

The D had its official grand opening in October of 2012, but it's still not quite the D it wants to be. Room hallways still need to be updated and so does the pool (yes, the pool). Hotel reps say they're hoping to upgrade both in the future.

Until then, new restaurants and a new entertainment lineup are now here to explore at the downtown hotel-casino formerly known as the Fitz. All made their debut over the last few weeks. Courtyard Grill is now a re-stylized D Grill promising "fresh never frozen ingredients," Don B's Steakhouse has morphed into Joe Vicari's Andiamo Italian Steakhouse featuring prime cuts and seafood flown in daily, and a newly renovated D Showroom (more seats, a new look and better lighting and sound) has welcomed Laughternoon and Raack N Roll to the stage.

Photo galleries for each can be found below. We'll have reviews of Andiamo and Raack N Roll in the coming weeks.

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The D Isn't Finished Switching Things Up

January 22, 2013 at 7:14 PM | by | Comments (3)

It was our best reopening of 2012, but it appears that the D is still trying to get the F out.

Earlier this month, the hotel's Courtyard Grill morphed into D Grill, a remodeled 24/7 casual cafe just off the second floor casino. The D promises that everything on the menu is made "completely from scratch using only fresh, never frozen ingredients."

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