Andolini’s Pizzeria requires some difficult decision-making … the Frederico pizza with Alfredo sauce, baby spinach, speck and mushrooms? Hmm. Maybe the Athenian with kalamata olives, feta, red onions, shredded Parmesan and sausage? Calzones, strombolis, baked pastas? As if deciding on a main dish isn’t challenging enough, the menu also lists 50 bottled beers and 25 more on tap, along with cocktails and wine.
Andolini’s signature salad ($8 full size, $5 half) is just the right blend of flavors and textures, with field greens, candied walnuts, sliced almonds, strawberries, mango vinaigrette and shredded Parmesan. From among the starters, you can’t go wrong with the arancini ($9), balls of crispy fried risotto oozing hot creamy cheese with every bite. Even the smallest pizza ($14) is pretty hefty for two diners to tackle—plan on taking some home. Dripping with cheese, our 14-inch Vesuvio ($18), with smoked mozzarella and marinated chicken, was an indulgent delight.
If you’ve still got room for dessert (we didn’t), the homemade offerings sound fabulous. Oreo brownie cheesecake, Italian butter cake, canella knots and tiramocha (a gluten-free tiramisu cheesecake mash-up) run $6 each. Next time.