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One of Las Vegas’ Best Kept Restaurant Secrets: Andiamo

The amazing Fettuccine con Aragosta e Gamberoni

by Robin Roth

There are no words to describe what a find this fine restaurant is, with its warm charm and ambiance. Located at the fabulous Las Vegas Hilton Hotel and Casino, Andiamo is one of the best restaurants you will ever experience. No fluff, just a cozy and comfortable, yet elegant place to have some of the finest gourmet Italian dishes you will ever have the opportunity to enjoy.

To begin with, you will be greeted by one of the finest dining managers anywhere, the handsome, charismatic, and ever-so-charming, Miguel Aston from Spain. What an elegant man he is. You will see him floating around making sure that EVERY guest is more than taken care of IN STYLE!


Andiamo opened in 1987. This was the very first open kitchen in Las Vegas. Since then, the executive director of food and beverage Martin Duane and the AMAZING and brilliant room chef Ray Sansota, (who studied at CIA in New York) have made this one of the cities best restaurants. WITHOUT A DOUBT, THIS RESTAURANT IS A MUST! The service is outstanding. Your every need will be taken care of, however you will not feel interrupted, bothered or rushed in anyway. My server, Roberto Diaz, was so wonderful and could not do enough to make me happy. ‘Happy’ at Andiamo is an understatement!

Just to inform you up front, everything, and I mean everything served here is stellar; however, let me help you to narrow it down a bit.

For starters, here you will find one of the finest Caesar Salads anywhere with its crisp, fresh and cold Romaine lettuce and Parmigiano-Reggiano shavings is a classic. Yum! The Antipasto Della Casa, with imported Italian cold cuts with grilled vegetables, roasted sweet bell peppers and buffalo mozzarella is an out of this world treat as well! For the fish lover, you might want to try the Scampi Alla Toscana with shrimp sautéed with garlic and white wine Italian parsley and crispy straw potatoes. So divine! The black mussels with white wine, spicy tomato garlic broth is delicate with a burst of delicious flavors.

Moving along to the best pasta dish I have devoured in years, the Fettuccine Con Aragosta E Gamberoni with pan tossed lobster and shrimp, tomato-cognac cream and fettuccine pasta is a pasta lover’s dream-come-true; light and delicate with so many delectable flavors your taste buds, will be overjoyed. To die for, as well, is the Pappardelle Alla Bolognese which is handmade wide pasta ribbons with aromatic simmering of vegetables, fresh ground beef, veal and pork which takes a day and a half to prepare. This dish is also truly amazing, bold and rich yet not too heavy or overpowering. As for me, there was without a doubt my choice, Andiamo’s Ossobuco Alla Milanese. This braised veal shank dish with rich beef and red wine stew, served with creamy saffron risotto was second to none. OH MY GOODNESS, so delicious and delicate it falls off the bone. The best ever! If you are in the mood for lobster tail and shrimp tossed in garlic butter and white wine with fresh herbs, you have found a piece of heaven with the Aragosta E Gamberoni Alla Livornese dish. Some other wonderful selections would be the Cioppino the seafood stew of lobster, shrimp, fish, mussels, clams in a rich fish broth as well as the Vitello Alla Parmigiana, the Grilled Colorado Lamb Chops and the Fillet of Sole. Whatever you desire, you will assuredly receive it and remember it at Andiamo.

For dessert, what can I say… go for it all! They don't call this sin city for nothing! There are over eight dessert specialties. My favorites are the Triple chocolate Mousse and the Tartuffo.

Go, enjoy and dine at one of my favorite Italian restaurants in Las Vegas. Kudos and A BIG BRAVO for everyone involved with Andiamo! GO, AND TELL THEM THE BLONDE SENT YOU!

For more information about Andiamo, visit www.lvhilton.com/dining/andiamo.shtml or call 702-732-5755 for reservations.


1. The gorgeous presentation of lobster and shrimp
2. The world’s best Osso Bucco
3. Brilliant chef Ray Sansota and the charming General Manager, Miguel Aston
Photos by Robin Roth

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