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Upscale, intimate restaurant offering seasonal, New American cuisine in a sophisticated dining room.
Address and Contact Information
Address: 106 W Gay St, West Chester, PA 19380
Phone: (484) 887-0919
Website: https://andiario.com/
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Andiario
A Pennsylvania restaurant in the Borough of West Chester.
FAQ – Andiario
106 West Gay Street,. West Chester, PA, 19380. 484.887.0919 [email protected]. Hours. Mon Closed. Tue 5pm-9pm. Wed 5pm-9pm. Thu 5pm-9pm. Fri 5pm – 10pm. Sat 5pm …
Anthony Andiario (@anthonyandiario) · West Chester, PA – Instagram
53K Followers, 916 Following, 360 Posts – Anthony Andiario (@anthonyandiario) on Instagram: “”
Reviews
Jeannette Neumayr
What an amazing meal! The service was fantastic too. I never order steak at a restaurant because I’m always disappointed compared to how I can cook it at home. But the beef cheek last night with her butter on top was prepared perfectly. I also loved the creativity and deliciousness of the halibut and potato balls that were lightly deep fried. Yum! My only minor ding is the lack of choices on the wines by the glass list. Of the few wines offered, I’ve had most of them before and they are quite blah. Not bad but doesn’t live up to the price per glass. I will definitelybe back.
… moreLily de la Torre
Awesome meal, I definitely want to return. Each course was so well-seasoned. I love duck and was so happy to have that as the protein main. The pasta was also amazing though, I would dare to say it was the best pasta with clam sauce I have ever had.
… moreJake Summers
Exquisite dining experience. Food, atmosphere, presentation, music, and service were all supreme. The pacing of the meal (over 2 hours) and attention to detail was perfect. The veal shank was rich, fatty and tender with incredible crispy skin. The chicken liver with black currant jam was one of the best dishes I’ve ever had, savory, salty and sweet. The Meringue cake was the icing on the cake. It’s even more impressive knowing they change the menu week to week. We will absolutely be coming back.
… moreAbigail Scogna
We had a fantastic experience for dinner, and cannot stop raving about how phenomenal everything was! From the relaxed atmosphere, to the friendly and welcoming staff to the absolutely delicious dinner, everything was amazing! They accommodated for gluten and dairy allergies easily and I did not feel like I was missing out on anything. Thank you for a special evening out and for preparing food the way it was meant to be enjoyed. We will be back!
… morePatrick Mullaney
Not sure how you give Andiario anything but 5 stars.
As another reviewer stated, the atmosphere is sublime: it is quaint but spacious and you cant hear the other tables which provides a superior and intimate experience.
The food is top notch and the service is equally attentive but not overbearing. The fixed menu is a joy and honestly a welcome option in a world full of too many choices.
Dropping in some pictures from our meal last night. The pasta was so simple yet the flavor profiles super complex how they caressed my palette.
There is a reason Andiario is a top restaurant in Philly.
… moreAs another reviewer stated, the atmosphere is sublime: it is quaint but spacious and you cant hear the other tables which provides a superior and intimate experience.
The food is top notch and the service is equally attentive but not overbearing. The fixed menu is a joy and honestly a welcome option in a world full of too many choices.
Dropping in some pictures from our meal last night. The pasta was so simple yet the flavor profiles super complex how they caressed my palette.
There is a reason Andiario is a top restaurant in Philly.
Joann Clarke-Stein
My partner took me to dinner at Andiario on the evening of March 30. The atmosphere is lovely and the service was excellent.
We had an amuse bouche arancini that was made with farro and a lovely melty cheese that was a perfect bite.
The first course was Florida shrimp with kumquat and peppers. The shrimp were fresh and delicious and the fruit and peppers were a great accompaniment. Unfortunately, the shrimp had not been cleaned—at all. The vein was still intact, despite the fact that it appeared as though someone had sliced down the back of the shrimp. This is a huge oversight that I hope the restaurant will correct. Also, for a more upscale restaurant, the shrimp should have been prepared so that it was such a messy struggle to get it out of the shell–I literally had to unbutton and roll up the sleeves of my dress to be able to peel it.
The second course was a dragon’s teeth pasta with oxtail ragu. The pasta was toothy (in more ways than one :)) and the ragu was rich and delicious. A server came with cheese and grated it over my dish without a)asking if I wanted cheese and b)asking me to indicate how much cheese was desired. We were also served a very delicious country loaf–tangy on the inside and crusty on the outside.
The main course was an enormous pork shank with borlotti beans and green garlic, and it was wood roasted. I’m not a garlic fan, but the meat was beautifully cooked and very tender. The area nearest the skin was a little dry, but not terribly so. To me, the pork was very rich and too similar to the oxtail–and it desperately needed a different vegetable accompaniment. The beans were too similar in texture and the dish was missing something on the vinegary side to cut the richness of all that meat.
Dessert was a lovely sponge cake with persimmon jam and whipped cream—delicious and light.
I had one of the two cocktails on the menu—the aperol spritz, which was perfect. My partner had a glass of wine suggested by one of the staff.
I know that in a restaurant like this where you are getting what the chef prepares, without the choices normally afforded by a menu, there is a chance you will not like things that are served. Generally, I enjoyed everything and I will definitely return in a different season to dine again. However, failure to serve clean shrimp is a huge issue for me, and there are certainly places where the diner can be given a choice about whether they want something like cheese.
I would have liked to given 5 stars, but when my partner and I discussed the experience the next morning, we both independently assigned 4 out of 5.
… moreWe had an amuse bouche arancini that was made with farro and a lovely melty cheese that was a perfect bite.
The first course was Florida shrimp with kumquat and peppers. The shrimp were fresh and delicious and the fruit and peppers were a great accompaniment. Unfortunately, the shrimp had not been cleaned—at all. The vein was still intact, despite the fact that it appeared as though someone had sliced down the back of the shrimp. This is a huge oversight that I hope the restaurant will correct. Also, for a more upscale restaurant, the shrimp should have been prepared so that it was such a messy struggle to get it out of the shell–I literally had to unbutton and roll up the sleeves of my dress to be able to peel it.
The second course was a dragon’s teeth pasta with oxtail ragu. The pasta was toothy (in more ways than one :)) and the ragu was rich and delicious. A server came with cheese and grated it over my dish without a)asking if I wanted cheese and b)asking me to indicate how much cheese was desired. We were also served a very delicious country loaf–tangy on the inside and crusty on the outside.
The main course was an enormous pork shank with borlotti beans and green garlic, and it was wood roasted. I’m not a garlic fan, but the meat was beautifully cooked and very tender. The area nearest the skin was a little dry, but not terribly so. To me, the pork was very rich and too similar to the oxtail–and it desperately needed a different vegetable accompaniment. The beans were too similar in texture and the dish was missing something on the vinegary side to cut the richness of all that meat.
Dessert was a lovely sponge cake with persimmon jam and whipped cream—delicious and light.
I had one of the two cocktails on the menu—the aperol spritz, which was perfect. My partner had a glass of wine suggested by one of the staff.
I know that in a restaurant like this where you are getting what the chef prepares, without the choices normally afforded by a menu, there is a chance you will not like things that are served. Generally, I enjoyed everything and I will definitely return in a different season to dine again. However, failure to serve clean shrimp is a huge issue for me, and there are certainly places where the diner can be given a choice about whether they want something like cheese.
I would have liked to given 5 stars, but when my partner and I discussed the experience the next morning, we both independently assigned 4 out of 5.
LBC TIXX
After living in the borough for 3 years, finally made it here. I was hesitant because the fixed menu intimidated me. Not to worry! All courses were excellent! Service was outstanding. Highly recommend.
… moreNatalie Caldwell
It’s been years since I’ve been back, and sadly it’ll probably be the last time. The staff was very attentive and the restaurant beautiful. However, nothing about this New American cuisine could have been described as above average.
We were given a chef’s compliment to start – chicken liver mousse on a rosemary cracker (it was two bites of richness)
The appetizer was a toasted piece of sourdough with provolone topped with sun dried pepper (While a tasty dish, it was not thought through how someone would eat this. It was difficult to cut and too complicated for something so simple)
First course was pasta and fennel sausage (by far the best dish of the night. Great flavor, but also too simple for a place like this.)
Second course was soft shell crab over an asparagus salad (the salad was over dressed. Also, why would your main course of New American cuisine be soft shell crab… unclear)
Dessert was a rhubarb tart with ricotta ice cream (unfortunately for those who couldn’t eat the ricotta, there was no alternative to make this dessert not dry)
While critical, our meal was nice. Great staff and experience, just the menu and quality of food…that’s where we expected more.
… moreWe were given a chef’s compliment to start – chicken liver mousse on a rosemary cracker (it was two bites of richness)
The appetizer was a toasted piece of sourdough with provolone topped with sun dried pepper (While a tasty dish, it was not thought through how someone would eat this. It was difficult to cut and too complicated for something so simple)
First course was pasta and fennel sausage (by far the best dish of the night. Great flavor, but also too simple for a place like this.)
Second course was soft shell crab over an asparagus salad (the salad was over dressed. Also, why would your main course of New American cuisine be soft shell crab… unclear)
Dessert was a rhubarb tart with ricotta ice cream (unfortunately for those who couldn’t eat the ricotta, there was no alternative to make this dessert not dry)
While critical, our meal was nice. Great staff and experience, just the menu and quality of food…that’s where we expected more.
Cassy S
Unreal experience at Andiarios. The service, atmosphere, and food were outstanding. Best restaurant in the borough by far.
… moreGrace Li
We’ve been wanting to try this place and thought a birthday celebration would be perfect. It’s not everyday that you get to eat at a restaurant where you don’t know the menu and everything goes perfectly together! The service was top notch and the food was delicious!! The homemade pasta was my favorite!
Ranking the dishes in order:
1. Trofle (homemade pasta)
2. Swordfish
3. Dessert (my boyfriends least favorite course of the night- it was nice and light but nothing to write home about) honestly expected more for the price
4. Duck (I’m not a duck person but with the parsnip purée it was very good!!)
… moreRanking the dishes in order:
1. Trofle (homemade pasta)
2. Swordfish
3. Dessert (my boyfriends least favorite course of the night- it was nice and light but nothing to write home about) honestly expected more for the price
4. Duck (I’m not a duck person but with the parsnip purée it was very good!!)