Finally was able to snag a reservation here and it was certainly worth the wait! First the service is exceptional. The staff is so attentive, and very helpful. The menu is set, and they offer wine, a few cocktails and a couple of beers. You can bring your own wine but they do charge a corking fee. The food was delicious. The menu changes weekly. The portions were on the smaller side so while we didn't leave hungry we weren't stuffed. For a special occasion I would definitely recommend.
Zachary Duncan
Fantastic experience! Everything was amazing from the menu, the drinks, the setting, and the service! They did a wonderful job accommodating for my pescatarian diet (we called ahead).Dietary restrictions: Pescatarian
Atmosphere: 5
Food: 5
Service: 5
Adrienne Hartford
Best eating experience you'll have in Chester County. We have been several times and they never disappoint! Trust the prix fixe menu... Chef knows best!
Atmosphere: 5
Food: 5
Service: 5
Miluska
Be warned that if you make a reservation and you have a last minute emergency they will still charge you full price per their inflexible policy. I had a stomach bug and we had the earliest reservation so left a voicemail that day since they weren’t opened yet. Not only did we miss our reservation that we made weeks ahead of time but they charged us the FULL price of the meal which was $160. Due to their inflexibility, we won’t be making reservations here in the future. Life happens and in situations like this, you can see how restaurants treat their customers.
Service: 1
James M.
My wife and I had a delicious meal with outstanding service. I look forward to my next visit
Greg W.
Couldn't wait to spend my birthday eating at Andiario. We had a wonderful experience our first time there. We were seated in a wonderful window seat and our server explained both the menu and wine pairing in great detail. Every dish was outstanding especially the pasta dish which was cooked to perfection. The service was outstanding. Unfortunately we felt very rushed. When we sat down and the couple next to us was being served the first course. As soon as we finished one course the next one showed up. We did the wine paring and barely had time to finish our glass. We finally asked if the next course could be slowed down but we were told it was already being prepared. We were given our check before the couple next to us??? Why were we rushed when there were empty tables everywhere? For that kind of experience and for that amount of money, it really put a damper on the evening. In and out in less than 2 hours!
candice meyer
If I could give Andiario 10 stars I would. My husband and I left beyond satisfied reminiscing about the service, food, and atmosphere. From the moment we walked in, the hostess and staff were extremely kind and welcoming. The food was to die for with so much thought put into each flavor pairing. We could tell there was pride put into every dish. The atmosphere was warm and we never once felt rushed like every other restaurant. We were able to take our time and just enjoy the delicious food and evening together. 10/10 would recommended over ANY other restaurant in West Chester.
Atmosphere: 5
Food: 5
Service: 5
N A
The food was OK. A bit underwhelming. The chef and hostess seemed wonderful.They also accommodated my dietary preferences. Knowing the menu ahead of time would have been helpful. Dessert was utterly disappointing.
Atmosphere: 2
Food: 2
Service: 2
Mollie McGroarty
We had a fabulous dinner here last night. Service was fantastic as well.
Atmosphere: 5
Food: 5
Service: 5
foodie dr
This was our fourth and final visit to Andiario. We went when they first opened and couldn't wait to get back. With the exception of good service, every subsequent visit has been more disappointing and after last night, we are calling it quits. The starter was a guinea hen mishmash on bread, salty and greasy, simply awful. As for the boiled potatoes and cod dish, there's an old Irish woman laughing somewhere about that one, cool boiled potatoes, a minute shredding of cod, fava beans with leaves- tasteless but salted- let's call that gourmet farm to table. I call it poor man's dinner. The pasta with pork was bland, salty and somehow too heavy; this also had beans in it. Was this a nod to canned pork and beans? Is there a theme here? The very fatty brisket main course was fine, the smoky flavor was better than anything else we had eaten, but the bar was low. The accompanying sweet potatoes were probably fine also, relied upon butter as the only flavoring. The tart for dessert was nice. I forgot to mention the glass of wine, the smallest acceptable pour allowed for $16. When you are wishing you were eating pizza at Lorenzo's down the street while you are taking your next bite, you know you're in trouble.
food was just Ok. nothing great. The dessert was some tart and strawberry sorbet, utterly disappointing.
Mark
What they've built is more than just a restaurant – it is a beacon of kindness in a world that can often feel cold and indifferent. From the moment you walk in, you are greeted with open arms and treated to a dining experience that nourishes both body and soul. If you find yourself in need of a little warmth and kindness, look no further than Andiario.
Atmosphere: 5
Food: 5
Service: 5
Brian K.
i have heard about this spot for several years and finally got a table for a relatives birthday last week. Although it's been next to impossible to get in when try to snatch a table for a small party i think the move may be to try and get a larger group table and it's easier. Anyway this michelin starred West Chester legendary farm to table type of place lived up to its name. It's pretty interesting in that it's not like a stuff over too menu with a slew of menu items composed of extensive and rare ingredient lists. it's just really well executed set menus that come in like what seemed like roughly 5 courses and a desert. Our menu started with a sort of amuse bouche type of small chicken liver and pickled radish bite size little morsel of deliciousness. We the went to a pretty simple trout dish with watermelon radish and some sort of red butter lettuce component i think. The flavors of the fish and the vegetables were extremely clean and fresh and simple and everything went together perfectly. we then went to a pasta course, i think was a bucatini of some sort of larger gauge spaghetti cooked al dente with sausage and tomato ragu. it was so well cooked and the pasta was great it pulled in the flavors of the ragu and almost maybe one of my favorite things was the incredible baked bread that i saved some thankfully to mop up the remaining sauce and sausage with. The there was an oxtail course slow roasted to fall off the bone consistency dripping with morrow and accompanied with maybe the best heirloom polenta i have ever encountered. it was so rich and creamy and helped soak up all the fat and little pieces of heaven left behind from the solid parts of the oxtail meat. This polenta meat combo although filling was heaven. I sort of suspect i know the doylestown mill this originated at and it all makes sense if true but i don't know for sure so i will keep from suggesting it fully. I feel like i am missing a dish but who knows the flavors weee so good i was sort of in between consciousness and unconsciousness the who time. The meal ended perfectly with a very low profile maybe huckleberry type of pie with a creme fresh dollop on the side. I would almost argue was the best course although everything was so good it's hard to award any course better than another and every time i look back i find different reasons why one was the better one. The service was great and i love the restaurants set up. The open kitchen. The clean floral designs and one thing i have almost never i my life said about a restaurant of this quality; the most comfortable chairs maybe in any restaurant ever. All in all 5 out of 5. Deserves all its accolades. Totally worth the wait
Kathy Mazza
A Little BoujeePerhaps it was the anticipation after hearing all the hype; or perhaps the long and complicated process of getting a reservation (ugh never again) but I was ready for a "knock my socks off" evening but was left with a "meh; it's okay” feeling. Def not worth the hype.From a food perspective , it was just OK, starting plate was the Vitelo Tonnato ,tasty for sure a little too much hint of the tuna in it though. Next ,the truffle pasta was note worthy, good, the dessert which was a chamomile cake seemed a bit on the dry side. The main course which was a "half" a baby chicken was shared between two people. We were told they are grown specially for the restaurant (so maybe they should hatch a few more eggs to at least let 2 people share a whole baby bird ……..(mind you you are charged for 2 complete dinners) Little bit O' food for two folks..... but what really killed the evening for us was the $35.00 corking fee. (Which means that your 20 dollar bottle of wine now costs you $55.00 or your $60.00 bottle of Amarone , now costs you $100.00. We BYOB'ed our own wine already uncorked and were still charged the fee, when we inquired as to why we were charged for a service that was not provided to us, the Hostess/ Manager , quickly answered with a degree of dissension "that is our policy, I told you when I seated you that we would charge you", BTW... she did not, when I mentioned we have been to other BYOBs that do not charge , she quipped "we have a liquor a license to pay for, and your still getting the charge “ .Meaning , you the customer is paying for our liquor license, she then asked me with a condescending edge to her voice , "how do you think I should communicate this moving forward?" Honestly she killed the evening for us. My take away is eh..... a little Boujee, a little food, that was nothing special. way over priced don't need to go again.. It will burn itself out . Have experienced way better dinners and atmosphere for much less.
Atmosphere: 2
Food: 2
Service: 3
Jim Diasio
One of our favorite restaurants. Every detail is perfected. Food is outstanding, creativity and execution on full display and the service is fantastic. Will dine with them over and over again!
Finally was able to snag a reservation here and it was certainly worth the wait! First the service is exceptional. The staff is so attentive, and very helpful. The menu is set, and they offer wine, a few cocktails and a couple of beers. You can bring your own wine but they do charge a corking fee. The food was delicious. The menu changes weekly. The portions were on the smaller side so while we didn't leave hungry we weren't stuffed. For a special occasion I would definitely recommend.
Fantastic experience! Everything was amazing from the menu, the drinks, the setting, and the service! They did a wonderful job accommodating for my pescatarian diet (we called ahead).Dietary restrictions: Pescatarian
Atmosphere: 5
Food: 5
Service: 5
Best eating experience you'll have in Chester County. We have been several times and they never disappoint! Trust the prix fixe menu... Chef knows best!
Atmosphere: 5
Food: 5
Service: 5
Be warned that if you make a reservation and you have a last minute emergency they will still charge you full price per their inflexible policy. I had a stomach bug and we had the earliest reservation so left a voicemail that day since they weren’t opened yet. Not only did we miss our reservation that we made weeks ahead of time but they charged us the FULL price of the meal which was $160. Due to their inflexibility, we won’t be making reservations here in the future. Life happens and in situations like this, you can see how restaurants treat their customers.
Service: 1
My wife and I had a delicious meal with outstanding service. I look forward to my next visit
Couldn't wait to spend my birthday eating at Andiario. We had a wonderful experience our first time there. We were seated in a wonderful window seat and our server explained both the menu and wine pairing in great detail. Every dish was outstanding especially the pasta dish which was cooked to perfection. The service was outstanding. Unfortunately we felt very rushed. When we sat down and the couple next to us was being served the first course. As soon as we finished one course the next one showed up. We did the wine paring and barely had time to finish our glass. We finally asked if the next course could be slowed down but we were told it was already being prepared. We were given our check before the couple next to us??? Why were we rushed when there were empty tables everywhere? For that kind of experience and for that amount of money, it really put a damper on the evening. In and out in less than 2 hours!
If I could give Andiario 10 stars I would. My husband and I left beyond satisfied reminiscing about the service, food, and atmosphere. From the moment we walked in, the hostess and staff were extremely kind and welcoming. The food was to die for with so much thought put into each flavor pairing. We could tell there was pride put into every dish. The atmosphere was warm and we never once felt rushed like every other restaurant. We were able to take our time and just enjoy the delicious food and evening together. 10/10 would recommended over ANY other restaurant in West Chester.
Atmosphere: 5
Food: 5
Service: 5
The food was OK. A bit underwhelming. The chef and hostess seemed wonderful.They also accommodated my dietary preferences. Knowing the menu ahead of time would have been helpful. Dessert was utterly disappointing.
Atmosphere: 2
Food: 2
Service: 2
We had a fabulous dinner here last night. Service was fantastic as well.
Atmosphere: 5
Food: 5
Service: 5
This was our fourth and final visit to Andiario. We went when they first opened and couldn't wait to get back. With the exception of good service, every subsequent visit has been more disappointing and after last night, we are calling it quits. The starter was a guinea hen mishmash on bread, salty and greasy, simply awful. As for the boiled potatoes and cod dish, there's an old Irish woman laughing somewhere about that one, cool boiled potatoes, a minute shredding of cod, fava beans with leaves- tasteless but salted- let's call that gourmet farm to table. I call it poor man's dinner. The pasta with pork was bland, salty and somehow too heavy; this also had beans in it. Was this a nod to canned pork and beans? Is there a theme here? The very fatty brisket main course was fine, the smoky flavor was better than anything else we had eaten, but the bar was low. The accompanying sweet potatoes were probably fine also, relied upon butter as the only flavoring. The tart for dessert was nice. I forgot to mention the glass of wine, the smallest acceptable pour allowed for $16. When you are wishing you were eating pizza at Lorenzo's down the street while you are taking your next bite, you know you're in trouble.
Atmosphere: 5
Food: 1
Service: 5
Restaurantji Recommends
food was just Ok. nothing great. The dessert was some tart and strawberry sorbet, utterly disappointing.
What they've built is more than just a restaurant – it is a beacon of kindness in a world that can often feel cold and indifferent. From the moment you walk in, you are greeted with open arms and treated to a dining experience that nourishes both body and soul. If you find yourself in need of a little warmth and kindness, look no further than Andiario.
Atmosphere: 5
Food: 5
Service: 5
i have heard about this spot for several years and finally got a table for a relatives birthday last week. Although it's been next to impossible to get in when try to snatch a table for a small party i think the move may be to try and get a larger group table and it's easier. Anyway this michelin starred West Chester legendary farm to table type of place lived up to its name. It's pretty interesting in that it's not like a stuff over too menu with a slew of menu items composed of extensive and rare ingredient lists. it's just really well executed set menus that come in like what seemed like roughly 5 courses and a desert. Our menu started with a sort of amuse bouche type of small chicken liver and pickled radish bite size little morsel of deliciousness. We the went to a pretty simple trout dish with watermelon radish and some sort of red butter lettuce component i think. The flavors of the fish and the vegetables were extremely clean and fresh and simple and everything went together perfectly. we then went to a pasta course, i think was a bucatini of some sort of larger gauge spaghetti cooked al dente with sausage and tomato ragu. it was so well cooked and the pasta was great it pulled in the flavors of the ragu and almost maybe one of my favorite things was the incredible baked bread that i saved some thankfully to mop up the remaining sauce and sausage with. The there was an oxtail course slow roasted to fall off the bone consistency dripping with morrow and accompanied with maybe the best heirloom polenta i have ever encountered. it was so rich and creamy and helped soak up all the fat and little pieces of heaven left behind from the solid parts of the oxtail meat. This polenta meat combo although filling was heaven. I sort of suspect i know the doylestown mill this originated at and it all makes sense if true but i don't know for sure so i will keep from suggesting it fully. I feel like i am missing a dish but who knows the flavors weee so good i was sort of in between consciousness and unconsciousness the who time. The meal ended perfectly with a very low profile maybe huckleberry type of pie with a creme fresh dollop on the side. I would almost argue was the best course although everything was so good it's hard to award any course better than another and every time i look back i find different reasons why one was the better one. The service was great and i love the restaurants set up. The open kitchen. The clean floral designs and one thing i have almost never i my life said about a restaurant of this quality; the most comfortable chairs maybe in any restaurant ever. All in all 5 out of 5. Deserves all its accolades. Totally worth the wait
A Little BoujeePerhaps it was the anticipation after hearing all the hype; or perhaps the long and complicated process of getting a reservation (ugh never again) but I was ready for a "knock my socks off" evening but was left with a "meh; it's okay” feeling. Def not worth the hype.From a food perspective , it was just OK, starting plate was the Vitelo Tonnato ,tasty for sure a little too much hint of the tuna in it though. Next ,the truffle pasta was note worthy, good, the dessert which was a chamomile cake seemed a bit on the dry side. The main course which was a "half" a baby chicken was shared between two people. We were told they are grown specially for the restaurant (so maybe they should hatch a few more eggs to at least let 2 people share a whole baby bird ……..(mind you you are charged for 2 complete dinners) Little bit O' food for two folks..... but what really killed the evening for us was the $35.00 corking fee. (Which means that your 20 dollar bottle of wine now costs you $55.00 or your $60.00 bottle of Amarone , now costs you $100.00. We BYOB'ed our own wine already uncorked and were still charged the fee, when we inquired as to why we were charged for a service that was not provided to us, the Hostess/ Manager , quickly answered with a degree of dissension "that is our policy, I told you when I seated you that we would charge you", BTW... she did not, when I mentioned we have been to other BYOBs that do not charge , she quipped "we have a liquor a license to pay for, and your still getting the charge “ .Meaning , you the customer is paying for our liquor license, she then asked me with a condescending edge to her voice , "how do you think I should communicate this moving forward?" Honestly she killed the evening for us. My take away is eh..... a little Boujee, a little food, that was nothing special. way over priced don't need to go again.. It will burn itself out . Have experienced way better dinners and atmosphere for much less.
Atmosphere: 2
Food: 2
Service: 3
One of our favorite restaurants. Every detail is perfected. Food is outstanding, creativity and execution on full display and the service is fantastic. Will dine with them over and over again!
Atmosphere: 5
Food: 5
Service: 5