If it’s a night full of decadent dishes and quality meats that you are looking for, then Andiamo Steakhouse at The D may be just the place for you.
Andiamo’s is a well-known name in Detroit, the city that both The D owner Derek Stevens and Andiamo hail from, and that spirit comes through in the lush but lively restaurant. It’s on the second floor, tucked away from the bustle of the casino floor, and is plush, with tall, upholstered booths and leather-clad chairs in a comfortable space.
The menu here encapsulates everything a great steakhouse should offer, with plenty of seasonal additions, and a recently announced prix fixe menu (with some choices also on the main menu). Start with drinks, of course, and I’ll recommend an Old-Fashioned—you’ll find tons of choice for bourbons. A selection from the wine list is also recommended—if you love a glass of effervescence like I do, then try the Avissi prosecco from Veneto, Italy. There are plenty of wines by the glass, so choose the most suitable for your course or order the bottle! Andiamo Steakhouse has a great variety to choose from.
The restaurant’s Italian roots are evident, starting with the Andiamo grande meatball, a big boy in pomodoro sauce, with whipped ricotta and Parmigiano Reggiano. Barbecue shrimp is poached in Cajun butter sauce and the caprese is laden with heirloom tomatoes, imported bufala mozzarella and aged balsamic vinegar, and the Caesar salad is a classic, with the traditional, beloved dressing and Parmigiano Reggiano atop.
For mains, choose from frutti di mare, with shrimp, scallops, clams, mussels, lobster and linguine in tomato broth; lobster ravioli in brandy bream sauce; tortellacci Giuseppe with Italian sausage—the ricotta inside the pasta is house-made; and blackened cauliflower steak, with Italian grains and ammoglio sauce. Grilled salmon is available on regular and prix fixe menus.
Steaks here are high quality, with 30-day in-house aging. Two to try are the filet mignon, available in 8- or 12-ounce cuts. The 8-ounce portion is also served in the classic surf and turf combo with a broiled lobster tail. And the tomahawk weighs in at 32 ounces. Definitely shareable. Get a couple of sides, of course, like the lobster-black truffle baked ziti, almost an entrée in itself, or the white truffle whipped potatoes, a perfect accompaniment for steak.
You can’t go wrong with luscious chocolate cake for dessert, or the Italian classic, tiramisu, with espresso and Kahlua-dipped ladyfingers, whipped mascarpone and dark chocolate shavings.
Prix fixe menu: On the special $60 menu, you'll get a delicious salad as your appetizer. Main choices include steak Diane with a wild mushroom brandy cream sauce, grilled salmon, shrimp scampi or chicken piccata. Dessert choices include tiramisu or cheesecake with mixed berries.
The D. 702.388.2220 or thed.com
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