Lest you are left wondering why The D in downtown Las Vegas is so named, wonder no more: It stands for “Detroit,” the home of owner Derek Stevens and the inspiration for much of what lies inside the property itself. First and foremost among these is Andiamo Steakhouse, an outpost of the award-winning Detroit favorite that’s been satisfying diners since opening its doors in 2013. And its recipe for success is simple: The menu remains largely unchanged, focusing instead on the utmost quality of the experience.
Photo by: Black Raven Films
The dining room itself is classic elegance, with dark woods, perfectly appointed tables and booths, and a staff that wants to make you feel like the most special person in the room. A massive wine list means you’ll be able to find your perfect pairing, whether you go with red meat or seafood, and the cocktail menu features all your favorite classics, from Old-Fashioneds and Manhattans to Cosmopolitans.
Like its original location, Andiamo stresses a philosophy of made-from-scratch dishes, all with the finest ingredients available. When it comes to appetizers, you’ll definitely want to check out one of the restaurant’s specialties—calamari, flash-fried with banana peppers and ammoglio sauce and tender as can be. Of course, you’ll also want to try another signature item, the Andiamo grande meatball, an absolute beast and served with pomodoro sauce, whipped ricotta and Parmigiano-Reggiano. It’s practically a meal!
Seafood fans will definitely want to try the fruti di mare, packed with clams, mussels, lobster, scallops and shrimp in a tomato broth and served with homemade linguine. But don't stop there. The lobster pot pie, shrimp scampi, pan-seared sea scallops and Pacific sole are all worth your attention.
Photo by: Black Raven Films
This being a classic steakhouse, you can also rely on some of your favorite salads. The iceberg wedge here is absolutely a must-try for fans of the staple, made with applewood spiced bacon jam, smoked ham, Gruyère, heirloom cherry tomatoes, cucumber, red onion and your choice of Thousand Island or Roquefort. Vegetarian? Try the beets and brie salad, made with slow-roasted red and gold beets with arugula, citrus supremes, brie cheese mousse, sugar-spiced walnuts and feta cheese.
If you have a steak here, take comfort in the fact that you are arguably in the best hands in town; Andiamo’s steaks are sourced from Pat LaFrieda and Stockyard Premium and graded in the top 8 percent of all beef in the country. In addition, the in-house 30-day aging process ensures your cut will be as tender and flavorful as possible, whether it’s an 8-ounce filet mignon, 24-ounce porterhouse, 16-ounce bone-in New York strip or a 32-ounce tomahawk. If you really want to take your cut over the top, order it Oscar-style with crab, asparagus and Bearnaise.
Andiamo also prides itself on the high quality of its other meats, from the 12-ounce rib pork chop (with French onion linguine and Gruyère) and veal chop (topped with wild mushrooms in a marsala sauce) to charbroiled Colorado lamb chops (with Grecian-style marinade, olive tapenade and roasted tomatoes).
The D, 702.388.2220. thed.com
Click here for your free subscription to the weekly digital edition of Las Vegas Magazine, your guide to everything to do, hear, see and experience in Southern Nevada. In addition to the latest edition emailed to every week, you’ll find plenty of great, money-saving offers from some of the most exciting attractions, restaurants, properties and more! And Las Vegas Magazine is full of informative content such as restaurants to visit, cocktails to sip and attractions to enjoy.
