Andiamo Steakhouse

Past the brick-lined entrance, the dining room creates an atmosphere distinct from the energy of Fremont Street, framed by rich walnut paneling, custom dome lighting, and leather seating. The kitchen follows a daily scratch-cooking philosophy traced back to Master Chef Aldo Ottaviani, turning out homemade Italian breads and house sauces. On the butcher side, sourcing centers on notable purveyors, spotlighting cuts from Pat LaFrieda and Stockyard Premium beef alongside Strauss lamb and veal.