MICHIGAN'S ONLY AUTHENTIC RUSSIAN RESTAURANT
ORCHARD MALL, ORCHARD LAKE RD., W. Of Maple • 855-9229
Enjoy AUTHENTIC Specialties
• Stoli Pemar Vodka-Cured Salmon
• Blini Witt Red Caviar '
• Blini With Black Sevniga Caviar
• Beef Strogonoff Moscow-Style
• Salmon A La Ruski • Shrimp A La Ruski
• And Much More!
• Vegetarian Dishes
, Excellent American Cuisine Also Available
WE ARE NOW OPEN FOR LUNCH!!
MONDAY THRU FRIDAY 11:30 a.m.-3:30 p.m.
SUNDAY BRUNCH 11 a.m.-2:30 p.m.
HAPPY HOURS MON.-FRI. 4:30 p.m. 7:30 p.m.
• Compliment-my Hors D'Oeuvres
• Special Drink Prices
Wilbert Peagler At The Piano
Wed. & Thurs. 6 p.m.-9 p.m.
COMPLETE BANQUET FACILITIES
7 DAYS FOR PARTIES
UP TO 120
Call Ernie Malazo, General Manager — 855-9229
I LIVE ENTERTAINMENT FRI. & SAT. EVE.
eitt( 0 irg
by Neil Simon
Mar. 24-26, 30-Apr. 2, & 7-9, 1995
at the Baldwin Theatre, Royal Oak, Michigan
Senior/Student Discounts Available
For Ticket Information Call (810) 541-6430
Produced by Special Arrangement with Samuel French, Inc.
45 West 25th Street, New York, NY 10010
(- Unique aalaurant operation
;Te Yning 6oices
MICHIGAN'S MOST VERSATILE CATERER
For additional Information please call our Info line 737-4-URC
A Short Drive East
For Authentic Italian Food
DANNY RASKIN LOCAL COLUMNIST
he steady and increasing
popularity of Italian dining
can be attributed in no
small measure to those
places that offer authentic Ital-
Authenticity, a word vastly
misused, is many times quite
rare ... but don't tell some people
that their favorite Italian dining
haunt isn't serving the real thing.
Unless that restaurant hap-
pens to be one like Andiamo
Italia, on 14 Mile Road between
Mound and Van Dyke, which
prospers on its servings of old
world cuisines that date back cen-
It opened in July 1989 ... and
was taken over very shortly af-
ter, October 1990, by present
owner Joe Vicari and remodeled
into the beauty that it is today.
Joe wanted the absolute ut-
most in authenticity and after be-
coming boss, brought on board
Aldo Ottaviani, whose restaurant
at Kelly and Seven Mile was not-
ed for original cuisines of Italy.
Aldo had gone into retirement
a year previous to a friend intro-
ducing them for the purpose of
his offering ideas in true Italian
A light shone in Joe Vicari's al-
ways active mind and a sudden
strong desire became a reality as
Aldo became an integral, regular
part of Andiamo.
For 37 years, Aldo had bought
his meats from Feldman Broth-
ers in Eastern Market ... He still
does ... with its ownership now
Dave Feldman and son Harvey
Butchering of veals and meats
are done on the Andiamo premis-
es for preparation in accordance
with the discerning tastes of its
Biggest veal seller is Aldo's sig-
nature dish, boccini di vitello alla
Aldo, sliced veal tenderloin
topped with imported prosciutto,
fontina cheese and tomato fillet,
Among the fishes, pesce bian-
co, whitefish broiled with a lemon
dill sauce, $13.95, is requested
Aldo uses only fresh stock to
make his own zip sauce for the
filleto di manzo, filet mignon with
mushroom caps, $19.95 ... The
sauce is very tasty and different
from some made of bottled in-
People of Italian descent know
that authentic cooking from their
heritage calls for components
with proper mixture ... Aldo in
the kitchen saying "They don't go
together," is why his preparations
are such a favorite ... Folks with
stomach problems love Aldo's
keen knowledge ... And those
without are more apt never to get
them because of his culinary
Most of the dishes prepared by
maestro Otto Ottaviani and Chef
Larry Fanale, are original and
authentic, with many made that
are not served anywhere else.
The want of true Italian din-
ing with excellent service has
mannikin pianist that replaced
Woody, who is now in a Bloom-
field Hills home ... Customers
used to sit ... and still do ... for
several minutes before realizing
that the gent on the piano stool
isn't real ... Nobody, they said,
could sit that long without mov-
ing ... or breathing.
Andiamo is open seven days ...
Monday-Friday 11 a.m. to mid-
night; Saturday 4 p.m. to mid-
night; Sunday 2 p.m. to 9 p.m.
Joe Vicar! stands by a photograph of chef Aldo Ottaviani.
made Andiamo a favorite ... Its
authenticity amid soft, colorful
surroundings has made it a
standout attracting people of the
streets, personalities and celebri-
There is very little employee
turnover at Andiamo Italia,
which is another reason why its
consistency as an authentic Ital-
ian restaurant has never wa-
vered in the preparation and
Joe's staff makes its own
breadsticks, bread, pasta noodles
(ravioli, lasagna, etc.), most of the
desserts, all soups, sauces, etc.
Seating is 160 in four areas
with their neo-classic designs,
beige walls, mauve colors, inti-
mate and romantic lighting, airy
surroundings, soft-lit bulbs with-
in plants, wall paintings and mir-
rors, booths and chairs, white
linen tablecloths over black lin-
ers, white linen napkins, etc.
At the piano in Andiamo's
main dining room is Einstein, the
As an Italian evening meal
should begin, so it does at Andi-
amo ... Salsa verdi, or olive oil
and herbs, with which to dip the
homemade bread and sticks ...
Also with dinners are soup or sal-
ad, side of pasta, entrees coming
with fresh vegetable and bread
basket with homemade bread
and homemade breadsticks.
Andiamo has done much out-
side catering, and large customer
request for a place on its premis-
es where they could get the same
food as served in the restaurant
has resulted in his new next-door
banquet center which can be
reached from the restaurant or
through its own private entrance.
The 12,000 square feet, when
opened, can seat about 400 ... or
made into three rooms, each with
its own permanent dance floor
and bar ... plus a small VIP wine
cellar room for parties up to 40.
Andiamo Banquet Center,
with its separate kitchen at-
tached to that of the restaurant,