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Trattoria Andiamo Restaurant Review: The coziest spot in the Andiamo family of restaurants, this eatery reflects the upscale neighborhood in which it is located, with a nicely appointed dining room. Fresh Italian fare is the premise here (as is the case at its other outposts). The locally run group features the sturdy recipes of chef Jeff Maiuri, who previously worked at the Grosse Pointe Yacht Club; he's most known for his robust sauces and pastas---and for good reason. Choices include cannelloni, manicotti and ravioli as well as several varieties of scaloppine. Baked whitefish, sautéed jumbo shrimp and a handful of beef and chicken dishes round out the menu. A wood-burning pizza oven in the window turns out gourmet pies like the rustica, topped with hot peppers, tomatoes, green olives and ham along with basil and oregano atop a thin, crisp crust. The calzones are ample and good, too. Be sure to stop by for the $5 signature martinis, wines and appetizers.