Andiamo Italia 5-fas EarneciACC9es:
Ambience, Aldo, Amore...
If you are looking for a new experience in fine dining...one that
not only wets the palate with gourmet cuisine, but also incompa-
rable modem surroundings, you must try Andiamo Italia. At this
culinary masterpiece you can savor the finest old-world cuisine in
a modern-day atmosphere and bask in the gorgeous ambiance
while enjoying beautiful piano music in the background.
Most people never forget their first taste of exquisite Italian
cuisine. Its a rare joy to the palate and soul that indelibly lingers in
the memory of human senses. Chefs able to prepare such ambrosia
soon attain celebrity status in the world of epicurean dining. And
true masters of the art become legends.
To savor the food and meet such a legend face-to-face, lunch
or dinner at Andiamo Italia in Warren is absolutely essential.
That's where you'll find the fabled chef Mr. Aldo and the
incomparable dishes for which he has become famous
throughout the Detroit area for the past 40 years.
"There aren't many Italian chefs of his caliber in the
entire country," said Joe Vicari, who has been the new
owner and manager of Andiamo Italia for the past year.
In this business, it is no exaggeration at all to say that
Aldo is a living legend."
Fact is, Joe Vicari wanted to name the restau-
rant after Aldo once he'd taken it over from the
previous owner in 1991. "Aldo was flattered,
but insisted that the name we had was a good
one, and that he'd be very satisfied just to be
the master chef here," Joe said.
When a culinary artist such as Aldo
feels this way about cooking for the new
Andiamo I talia, you know there's a whole
new ambiance and character to the place.
'We want to make this a great Italian
restaurant, known for three thin&s," said
Mr. Vicari. "First, for our friendliness and
pleasant atmosphere, secondly for the qual-
ity and authenticity of our food, and then for
our affordability."
To make sure the first requirement is fulfilled, \
Joe made adjustments throughout the staff.
"Every customer has to feel welcome, important
and the center of attention for their stay in our restau-
rant," said Mr. Vicari. "Without that factor, we can't survive.i
Neither can we expect to stay in business without the very best food.
That's why I'm so glad that Aldo has cho-
sen to be part of Andiamo Italia."
Many younger diners may not
know that Aldo is a real Italian chef. As in •
originally from northern Italy Italian. He t
came to the U.S. in 1948 at the age of 25, (,
worked as a chef for the famous
Lombardi's at Seven Mile & Harper
for years, then opened his own
restaurant, appropriately
named Aldo's. It was so good that it was chosen as one of the top
159 Italian restaurants M the entire world. He closed it with a sad
heart a short time ago and retired because he could find no one to
take it over who would put the same heart and soul into its food and
service that he had.
Those fans who drove miles and miles from all over the metro
area to savor his fresh and uniquely prepared dishes were equally
disappointed. Until now. Andiamo Italia has drawn the great Aldo
out of retirement and into their kitchen.
"This business is in my blood," said Aldo. "I can't give it up.
And this place is right now one of the best Italian restaurants m
town."
If you know Aldo, you know the qualification isn't necessary.
You'll also know that his food is a big factor in that claim. It's about
as far removed from buffet tub Mostecolli as Italian can get.
"Human beings begin to eat with their eyes," Aldo reminds us.
"Properly cooked and prepared Italian cuisine is not only wonder-
ful to taste, it's beautiful to see." The perfect combination of the two
is what Aldo feels is key to any Italian restaurant's success:
"A restaurant and chef should feel proud to serve the food they
create...and they should never serve any dish which they would not
like to see and be served themselves. That's why we take such care
here at Andiamo Italia."
To that end, many of the restaurant's foods are prepared in-
house, and many of those especially for an individual order. For
example, all meats are carved to Aldo's demands from the complete
side of meat. All pastas, breads and desserts are fresh-made right
at Andiamo Italia. So are the sauces...as each order is received. That
means the sauce for your dish is prepared especially for you,
and not ladled from a pot. Even the pizza is an Aldo
spectacular.
'The first pizza in Detroit was created by Aldo in
the 1950's when he was at Lombardi's," said Joe. "He's
never revealed the secret to anyone...except us!"
If you get the impression that Aldo's talents have
provided Andiamo Italia with a wide-ranging and
toothsome menu, you're absolutely right. You'll find
fish, chicken, lamb, beef and pork entrees in variety
along with terrific salads for both the lunch and
dinner crowds.
Should your taste crave something special
which you don't see on the menu, just mention it
to Aldo. He'll not only make it up specially for
you, but he'll stop by your table to make sure
it met your palate's expectations. The real
beauty of such infinite choice and uncom-
. promising quality is that you can sample it
all at highly competitive prices.
"Our lunches are about $5.95, and for din-
ner, a :?arty of two can usually enjoy a cock-
! tail witi their meal and still get out for $40 or
less," Joe said. "BelieVe me, we're right in the
same ballpark with all of the moderately priced
chain-style restaurants for any meal you'd like. I
guess we just do it better."
Think of it: "The Chain"
or a real legend. When you get
down to it, there's really no choice at all.
Not when the legend of Aldo stands
ready at Andiamo Italia, 7096 E.14 Mile
Road, Warren, Michigan 48092, or call
268-3200 for information or
reservations.
Ciao!
As an added temptation, Andiamo Italia warmly invites' Those interested in
experiencing the true taste of Italy to mention this ad when making reservations
for lunch or dinner and a complimentary appetizer is on the house!
ale
62
FRIDAY, JUNE 5, 1992
nd is
ITALIA
The True Taste Of Italy
7096 E. 14 Mile Road • Warren, Michigan 48092 • 313 - 268 - 3200