Booths have high walls and wraparound privacy for an intimate date-night or hush-hush business lunch.
With a solid char and 30-day minimum age, the Tomahawk rib-eye is daunting, but delicious.
The dining room recalls vintage Vegas with roving dessert and bar carts, and Caesar salad made tableside.
The Andiamo Grande Meatball, homemade with tomato sauce and ricotta cheese. This is an Italian steakhouse, after all.
Pat LaFrieda's Chopped Steak with mushrooms, onions, and red wine sauce is steakhouse comfort food at its best.
For its first foray outside of Detroit, Joe Vicari’s Andiamo Italian Steakhouse chose to lay down roots at The D Las Vegas hotel. Derek Stevens, CEO and co-owner of The D (and a Detroit native), is credited with bringing the swanky import to town. Reminiscent of old school Vegas steakhouses, the restaurant is outfitted with dark woods, low lighting, and high-top, wraparound leather booths for ultimate privacy. There’s also a rolling dessert cart, and Caesar salads are tossed tableside.
Complemented by an extensive wine list, the menu boasts a wide-ranging list of antipastis, seafood, hormone-free meats (courtesy of Pat LaFrieda and Stockyard Premium), and pasta dishes, with sides and salads in between. Start off with the grilled portabella mushrooms with beef tenderloin tips, accompanied by Andiamo’s signature buttery zip sauce. The calamari is another excellent choice, as is the caprese salad with imported bufala mozzarella, or the Caesar salad prepared before your very eyes.
Prime cuts like the 32-ounce signature Andiamo Tomahawk rib-eye can be ordered with any number of classic sides, from truffle whipped potatoes to grilled asparagus to the requisite creamed spinach. Beyond steaks, there’s a lovely Dover sole, rack of lamb, veal osso buco, and Maine lobster. Desserts like canolis and tiramisu are perfect for sharing and too good to pass up. 301 Fremont St., 702-388-2220