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New menu for 25 years of Andiamo Bloomfield

The Joe Vicari Restaurant Group has announced that they will be revamping the menu at their five Andiamo restaurant locations. The revitalization is inspired by the arrival of Certified Master Chef Daniel Scannell, the 25th Anniversary of Andiamo Bloomfield Hills, and the evolving trends over the years. The menu changes can be seen now at Andiamo Bloomfield Hills and will roll out at the remaining four Andiamo locations in metro Detroit over the next six months. The new menu has been crafted by Certified Master Chef Daniel Scannell, with the collaboration of Andiamo Bloomfield’s Executive Chef Marc Casadei. Scannell is one of 72 master chefs in the country. “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,” stated Joe Vicari, founder and CEO of Joe Vicari Restaurant Group. The new menu is a modern re-invention of Italian cuisine while holding true to authentic ingredients, cooking techniques and regional preparation and 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. While maintaining approximately 50 percent of their current dishes, it will leave room for a variety of uniform changes to all Andiamo menus that will soon become new favorites. “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,” stated Vicari. 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, fishes, 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. The Strauss free-raised veal is braised overnight in olive oil, then blended 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. 6676 Telegraph Road, Bloomfield


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