Andiamo Bloomfield Celebrates 25th Anniversary with a Menu Makeover
Launched October 10 in Bloomfield Hills and Soon to All Andiamo Locations
If you love Andiamo Bloomfield, well you’re going to love it even more now! The Joe Vicari Restaurant Group (JVRG), a Michigan-owned and operated company by the Vicari family has announced that they will be revamping the menu at their five Andiamo restaurant locations.
The revitalization comes with the inspiration of the arrival of Certified Master Chef ® Daniel Scannell, the 25th Anniversary of Andiamo Bloomfield Hills, and the evolving trends over the years. Their new menu will give guests the opportunity to enjoy some of their favorite menu items while experiencing something new and fresh. The menu changes can be seen now at Andiamo Bloomfield Hills and will roll out for all to experience at the remaining four Andiamo locations in Metro Detroit over the next six months, just in time for the holidays!
“Chef Scannell has been an essential part of our group. He has helped create the menus at Birmingham Pub, The Bronze Door and The Statler, all which opened in the last year and a half, so I had no doubt he would be able to pull off something amazing to celebrate Andiamo.” – Joe Vicari, Founder and CEO of Joe Vicari Restaurant Group.
In collaboration with Andiamo Blooomfield’s Executive Chef Marc Casadei, Chef Scannell created the new menu to be a modern re-invention of Italian cuisine while holding true to authentic ingredients, cooking techniques, and region preparation. Chef Scannell has put a modern flare on these items making sure their pairings and presentation are flawlessly executed. The new menu will keep true to the roots of the Joe Vicari Restaurant Group existence, buying the freshest seasonal ingredients and preparing them from scratch each day.
“The menu includes a lot of new items that people in Metro Detroit haven’t seen before; from the taste to the presentation, we are giving them something new and different.” – Joe Vicari, Founder and CEO of Joe Vicari Restaurant Group.
Guests will be presented with a more modern interpretation of the classics with attention to the finer points of cooking, roasting, sautéing, braising, seasoning, and plating all while using local meats, fish, and seasonal produce. They can expect to experience a twist on the traditional Bolognese, typically made with a red meat sauce, with the Braised White Veal Bolognese. Chef prepares the finest Strauss Free Raised Veal by braising it overnight in olive oil then blends it into a white fontina cheese fonduta with seasonal mushroom varieties and root vegetables and serves it “open-faced” over perfectly cooked mafaldine pasta. The dish is a classic Bolognese with modern interpretation and plating.
Certified Master Chef ® Scannell may customize dishes for each location to meet the customer appeal and will continue to work alongside each locations’ chefs throughout the next few months to provide them with a few options that guests may not see at the other locations. Once the menus are created, Chef Jim Oppat, Director of Operations, will work with the chefs at each location to oversee the execution of the menu, which includes extensive training on how to prepare the new items. The menu will continue to evolve based on customer feedback, trends, and seasonal finds.
For more information, to find a location near you or to make a reservation, please visit https://vicarirestaurants.com/
Photos – Joe Vicari Restaurant Group
