Terrific Takeout: Andanada Our Coverage Sponsored by Fresh Origins
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A relatively new hotspot on the Upper West Side has arrived and it's Andanada- #141 West 69th Street and it is shining bright thanks to the efforts of Partnr Alvaro Reinoso, who was a peach to work with. When we arrived to pick up the order we were greeted with some fresh gazpacho.
We don't speak Spanish (six years of French!) so we asked what Andanada meant-it refers to the highest seating area in a bullfighting arena which is known to attract the most lively, enthused fans. We don't know much about bulls or fighting but visions of fantastic hockey fights paint images in our head....for the salad we tried the crunchy Ensalada de Temporada: Cabbage salad with cornish, blackberries and mushrooms.
For the appetizer, we had to try Gambas Al Ajillo as we feel anytime we see these babies on a menu they are calling out our name. If you are familiar with our past culinary literary endeavors, you know Mover and Shaker Rufino Lopez, whom we've adopted as our Black Irish cousin (and we are glad to say he adopted us back) is the best ever at making this dish at Solera and it is one of our most favorite things to eat anywhere so it would be extremely tough for any other spot to compare. If those words went over your head be aware on her birthday Peachy went to Solera and ordered garlic shrimp. At Andanada, the Gambas Al Ajillo- which by the way means sauteed shrimp served in spicy garlic sauce-was very good, absolutely fresh but not as good as Rufino's (no one's is as good as Rufino's). Alvaro knows Rufino though...so maybe they can talk about this dish!
The crowing glory of what we tried from Andanada was the Alaska Salmon: pan-seared perfectly! The parsley and olive faux-skin was not only tremendously fashionable but also unique and delicious! The brussel sprouts danced along the star of the sea in a white wine cream that was truly spectacular.
We suggest you take the bull by the horns because Andanada is Terrific Takeout!
