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October 20th, 2010 RUTH BROWN | Food Reviews & Stories
 

Andina: Restaurant Guide 2010

     
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Lunch 11:30 am-2:30 pm daily, dinner 5-9:30 pm Sunday-Thursday, 5-10:30 pm Friday-Saturday. $$$ Expensive.
[PERUVIAN] Andina is a cunning Latin Lothario that knows exactly how to charm the pants off everyone it meets. Peruvians love it for the authentic and traditional family recipes like fresh ceviche and marinated beef heart; foodies swoon for its creative, contemporary spin on Andean cuisine like seafood won tons and lime-infused mashed-potato causa cakes made with local, sustainably raised chicken; picky eaters are wowed by its innovative and extensive vegetarian and gluten-free menus; booze-hounds are held captive for hours at the bustling bar by the well-executed classic and original cocktails and exceptional wine list; locals squeal over the unique and reasonably priced lunch options like the Serrano ham and salsa-filled quinoa rolls; and everyone is swept off their feet by the warm atmosphere and sensational service. It’s a restaurant you’ll feel just as comfortable taking your parents to as you will a first date (grab a seat near the nightly live Latin guitarist for easy conversation filler), and if the big flavors, strong drinks and charismatic staff still haven’t seduced them by the end of the meal, try the foolproof handmade Peruvian truffles. RUTH BROWN.
Ideal meal: Start with a pisco sour, then order as many tapas plates as your appetite and budget will allow to get a good taste of everything Andina has to offer. If you have room, the goat-cheese flan offers a sensationally sweet and savory end to the meal. If not, take a traditional alfajores cookie to go.
Best deal: $5 plates of chicken, octopus or beef-heart kebabs during happy hour (4-6 pm daily).

 
  • Currently 3.5/5 Stars.
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