If it has been some time because you final dined at Andiamo, Chef Daniel Scannell desires to ask you again. To try this, he is cooked up some new dishes on the menu, bringing some new life to the 25-year-old upscale restaurant chain.
His recommendation for normal prospects? As he talked about to a latest diner, strive one thing new. It would develop into a brand new favourite.
“I mentioned, ‘You’ve got been coming right here for 20 years for rooster parmesan. You do that tonight, come again subsequent week and also you inform me what you assume,'” he mentioned. “Typically individuals do not know what they like till they’ve it.”
The modifications started final month on the restaurant’s Bloomfield Township location on Telegraph south of Maple. About half of the menu has modified, with some new twists on traditional dishes on the longtime Italian restaurant.
That features new takes on all features of the menu, from soup to appetizers to pasta to seafood. It is one thing, Scannell mentioned, wanted as Andiamo marks its twenty fifth 12 months.
Regardless of these modifications, prospects nonetheless clamoring for most of the traditional dishes the restaurant group owned by Joe Vicardi can nonetheless be discovered.
“We took a conservative strategy, so to talk,” he mentioned. “It is simply form of altering it up just a little bit. The classics which have all the time been form of a stronghold on the menu, they’re nonetheless there.
“You continue to wish to have one thing for everyone.”
The modifications begun rolling out on the Bloomfield Township restaurant first, with others coming on the firm’s Livonia, Warren, Fenton and downtown Detroit areas.
Some dishes will stay unique to Bloomfield, together with the Aragosta all Hoffa, or “Jimmy Hoffa Model Lobster.” That dish — made up of South African lobster tail, mushroom risotto broccoli rabe with a garlic butter sauce — pays homage to the constructing’s historical past as the previous Machus Purple Fox, the final place Hoffa was seen alive earlier than disappearing in 1975.
Scannell, a Licensed Grasp Chef who got here to the Joe Vicari Restaurant Group in recent times after working in locations like New York and Florida. The menu modifications include a few of his inspiration and enter, in addition to others.
One other dish that is new is the Bolognese Bianco di Vitello, or Braised White Veal Sauce with Pasta. It is a tackle a bolognese sauce, as a substitute making it a white sauce as a substitute of purple. The dish harkens again to his time in Windfall, Rhode Island, the place he cooked with veal breast.
“We’re utilizing veal breast cooked in a single day in olive oil, so it is like soften in your mouth,” he mentioned. “It is actually, actually good.”
Extra:New wing restaurant in Bloomfield Township seeks extended hours
Extra:Four seats up for grabs on Bloomfield Hills Board of Education in November election
Extra:New nursing school opens its doors in Bingham Farms for metro Detroit area students
The restaurant within the Renaissance Middle downtown, Scannell mentioned, can have some completely different objects on the menu than the remainder of the eating places merely on account of its location.
“There is a couple objects on this menu that will not make it onto that menu for demographic functions,” he mentioned. “It is a completely different clientele.”
Scannell has additionally assisted with the menus at different Joe Vicari Restaurant Group kitchens since he arrived in Michigan.
“Chef Scannell has been a necessary a part of our group. He has helped create the menus at Birmingham Pub, The Bronze Door and The Statler, all which opened within the final 12 months and a half, so I had little doubt he would be capable of pull off one thing superb to have fun Andiamo,” said Joe Vicari, Founder and CEO of Joe Vicari Restaurant Group, in a press release.
Get the most recent headlines for metro Detroit each morning in your mailbox by signing up for our daily briefings newsletter.
Contact reporter David Veselenak at dveselenak@hometownlife.com or 734-678-6728. Observe him on Twitter @davidveselenak.
