THIS RESTAURANT HAS CHANGED NAMES Andiamo

THIS RESTAURANT HAS CHANGED NAMES Andiamo Restaurant Review:

THIS RESTAURANT HAS CHANGED NAMES TO CASA NICOLA. Andiamo is a cheerful Italian garden-like eatery with a gleaming open kitchen decorated with hanging garlic, red peppers and bunches of grapes. Among our favorite appetizers are beef carpaccio over arugula and shaved Parmesan drizzled with truffle oil; fresh black mussels in a white wine, spicy tomato and garlic broth; and bruschetta. Fettuccine topped with sautéed lobster and shrimp in a brandy pink sauce is a winner, as is galetto al mattone---boneless half chicken marinated with rosemary, thyme, garlic, balsamic vinegar and Tuscan olive oil, served with rosemary roasted potatoes. We also like the cioppino of lobster, mussels, clams, shrimp, scallops and fish in a rich fish broth; and the vitello alla Parmigiana---lightly breaded sliced veal topped with tomato sauce and mozzarella cheese served with spaghetti. Grilled lamb chops with a garlic-tarragon glaze are a hit with meat-lovers. Chocolate tartufo-crusted vanilla gelato with black cherries, almonds and a dash of Strego is a fine finale; so is the traditional tiramisu enhanced by sweet Marsala.