Andiamo Restaurants Introduce New Menu Options With A Modern Flare

Top Quote Changes Made to Lunch and Dinner Menus. End Quote
  • Detroit, MI (1888PressRelease) June 06, 2023 - The Joe Vicari Restaurant Group (JVRG), a Michigan owned and operated company by the Vicari family for over 30 years, has announced the introduction of new menu items at all five of their Andiamo restaurant locations in Metro Detroit. The new menu items compliment a host of signature dishes that will remain on the menu. The newest menu items have been curated by Joe Vicari Restaurant Group’s Certified Master Chef® Daniel Scannell and Chef Jim Oppat.

    The revitalization comes from the inspiration of Certified Master Chef ® Daniel Scannell, one of only 72 Master Chefs in the country, and evolving trends in the culinary world. The menu was created based on extensive culinary knowledge, technique, experiences, research, and evolving trends. This new menu gives guests the opportunity to experience Certified Master Chef Daniel’s new, fresh and modern Italian fare, or enjoy some of their favorite authentic signature Andiamo dishes that they have loved for years.

    The new menu is a modern re-invention of Italian cuisine while holding true to authentic ingredients, cooking techniques, and region preparation. Chef Scannell has put a modern flare on these items making sure their pairings and presentation are flawlessly executed. The new menu will keep true to the roots of the Joe Vicari Restaurant Group existence, utilizing the freshest seasonal ingredients and preparing them from scratch each day. While maintaining approximately 50% of their current dishes it has left room for a variety of fresh changes to all Andiamo menus that are already becoming new favorites.

    “The menu includes new items that people in Metro Detroit haven’t seen before; from the taste to the presentation, we are giving them something new and different,” stated Joe Vicari, Founder and CEO of Joe Vicari Restaurant Group. “Guests will be presented with a more modern interpretation of the classics with attention to the finer points of cooking, roasting, sautéing, braising, seasoning, and plating all while using only the finest meats, fish, and seasonal produce.”

    The menu changes began in October of 2022 at the Andiamo Bloomfield Hills location and have since rolled out to the remaining four locations, Andiamo Fenton, Andiamo Detroit Riverfront, Andiamo Livonia, and Andiamo Warren. Certified Master Chef ® Scannell has customized dishes for each location to meet the customer appeal. He has spent the last six months working alongside each locations’ chefs to provide them with unique menu options that guests may not see at the other locations. Chef Jim Oppat, Director of Operations, has worked with the chefs at each location to oversee the execution of the menu, which included extensive training on how to prepare the new items. The menu will continue to evolve based on customer feedback, trends, and seasonal finds.

    “The development of each new item was a lengthy process. Items were critiqued and tweaked until we were sure they were ready to be presented to customers accustomed to the highest quality standards we present at a Joe Vicari restaurant,” stated Chef Scannell.

    New menu items vary by location but include the following dishes.
    *Can be found at all locations

    Lumache e Polenta (Escargot & Polenta)
    Peperoni Ripieni Di Agnello (Lamb Stuffed Peppers)
    Carciofi alla Giudia (Fried Artichoke Hearts)
    Salumi e Formaggi (Meats & Cheeses)
    Involtini di Melanzane (Eggplant Rolls)
    Zucchini Friti
    Vongole Al Forno* (Federal Hill Style Stuffed Clams)
    Melanzane Arrosto* (Roasted Eggplant)

    Soups & Salads
    Minestrone alla Milanese (Italian Vegetable Soup)
    Stracciatella alla Romana (Italian Egg Soup)
    Insalata di Cesare (Little Gem Caesar Salad)
    Insalata di Bastoncini di Manzo Italiano (Italian Beef Stick Salad)
    Zuppa di Cipolle Bianche* (White Onion Soup)
    Burrata di Bufala* (Buffalo Buratta & Calabrese Hot Honey)

    Beef / Chicken / Duck / Pork / Veal
    Costolette di Malate (Pan Fried Pork Chop)
    Costolette di Agnello (Pan Fried Lamb Chops)
    Vitello Alla Milanese (Veal Cutlet)
    Pollo al Francese (Chicken in the Style of France)
    Pollo al Limone e Rosmarino (Lemon Rosemary Chicken)
    Braciola di Vitello alla Milanese (Breaded Veal Chops)
    Anatra Arrosto* (Maple Leaf Farms Duck)
    Saltimbocca di Vitello* (Veal Scallopini)

    Seasonal Plates
    Speziato Gamberoni con Bottarga di Tonno (Spicy Shrimp with Pasta & Essence of Tuna Roe)
    Rapini & Salsiccia (Sauteed Broccoli Rabe & Sausage)
    Vitello alla Cacciatora (Cacciatore of Veal with Pasta)
    Pollo ai Cinque Peperoni (Five Pepper Chicken)
    Gamberoni con Bottarga di Tonno (Pasta with Shrimp and Essence of Tuna Roe)
    Costine Brasate Con Strozzapreti* (Braised Short Ribs of Beef with Strozzapreti Pasta)
    Ragu di Vitello Bianco* (Braised White Veal Sauce with Pasta)
    Pollo ai Cinque Peperoni* (Five Pepper Chicken)

    Handcrafted Homemade Pastas
    Ravioli di Stagione* (Seasonal Ravioli)
    Gnocchi con Gamberoni* (Hand Crafted Potato Gnocchi with Roasted Shrimp)

    Capesante di Saronno (Chef’s Spiced Seared Diver Scallops)
    Salmon Apulia en Fata Paper (Salmon Influenced from the Coast of Puglia)
    Salmon Grigliato (Grilled Salmon)
    Tristan de Cunha Cods di Aragosta Sud Africana (Tristan Island South African Lobster Tail)
    Dover Sole Veronica (Dover Sole with Lemon Butter Sauce)
    Meriuzzo alla Milanese (Potato Crusted Cod)
    Aragosta alla Hoffa (Jimmy Hoffa Style Lobster)
    Linguine al Sugo di Vongole Rosse o Bianche (Linguini with Red or White Clam Sauce)
    Pesce Bianco alla Siciliana (Sicilian Style Whitefish)

    Risotto Nero Italiano Venere (Mushrooms)
    Rapini (Broccoli Rabe)
    Zucchini Friti*(Fried Zucchini)
    Fungi Selcatici* (Seasonal Forest Mushrooms)

    Guests can still enjoy some of the classic pasta dishes like the Gnocchi all’Aldo, Lasagna alla Bolognese, and the Tortellini alla Panna, with the pastas handmade from scratch daily by Andiamo’s “Pasta Ladies” Angelina, Tonya and Anna. Throughout the years, these ladies have come together to perfect this generational learned craft and continue to handmake pasta daily for each of the southeastern Michigan Andiamo locations. Guests will still see classic Andiamo appetizers like the Fried Calamari or Joe’s Sausage and Pepper, while being able to feast on hearty favorites like the Prime Rib and Filet Mignon.

    Andiamo restaurants tend to make small quarterly changes to their menus to reflect seasonal opportunities. As the seasons change so will the garnishes and the cooking techniques of some of the dishes. The fall and winter months bring more stews, braises, pastas and risottos and the spring and summer months bring more lighter cooking methods like sautéing, steaming, poaching, and grilling.

    Changes have also been made to the lunch menus at Andiamo Warren and Andiamo Bloomfield, to include lighter meal options. “We have added in more salads, sandwiches, and lighter entrée options,” stated Vicari. The lunch menu now offers a selection of paninis to include the Cotoletta Di Pollo (chicken), Schiacciara l’hamburger (braised short rib), and the Baccala alla Milanese (cod). Guests will be able to find new wine selections that pair perfectly with the new menu items and new handcrafted seasonal cocktail options available as well. New desserts will continue to rotate in with classics like Tiramisu, Chocolate Silk Tuxedo, Sicilian Cannoli, and Amaretto Cheesecake.

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