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Andy’s Bar-B-Que Restaurant Review: The original Andy's opened in 1965, and the atmosphere here still seems left over from that era, with wood paneling and no-frills, classic eatery appeal. You’ll find oak wood-smoked meats, reasonable prices, a hopping bar scene and some employees who have been with Andy’s for more than three decades. Try a half-slab of tender, smoky baby-back ribs slathered with Andy’s tangy, messy homemade barbecue sauce. Sliced beef brisket is also a winner, as is the sliced tri-tip. Sides include a fat baked potato smothered in cheese sauce and mushrooms sautéed in garlic, butter and wine. Having a party? Andy’s does catering with full liquor service, too.