Restaurant, 19 Essex Street, Andover, specializes in Italian cuisine. Described on its website as a casual restaurant "featuring such dishes as mozzarella with roasted peppers, bruschetta, thin-crust New York-style pizza, spaghetti tomato basil, spicy zuppa di pesce, and veal chop parmigiana."
The restaurant, owned by siblings Adrienne and Spiro Pappadopoulos, opened its doors this past July. The Essex Street location was previously the site of Glory, also owned by them.
After 12 years, Adrienne said she wanted a change. Their parents owned the former Pasta Vallagio, Park Street Village, and they wanted to bring back Italian food to Andover.
In business for over 5 months, Spiro said, "We are very pleased with the changeover, the community has really embraced our authentic Italian food and emphasis on making Andolini's a restaurant that you can go to any day of the week, with any type of company. It was important to us that during the change we made it a place that met several needs all with the same answer: Great Food."
According to Spiro, the most popular pasta dish is the Mushroom Ravioli w/ More Mushrooms, Truffle, & Parmigiano for $18. "We make the pasta and then the raviolis in house and they are truly amazing, it is also one of my personal favorites," he explained.
Another unique dish, he said, is the Spaghetti w/ Local Clams, a splash of tomato, parsley, also for $18. He said, "the local mahogany clams give the vibrant tomato sauce a touch of New England seafood greatness that has become an instant classic. You know when the same customers come back the next day and have it again!"
The restaurant boasts a 20 seat bruschetta and pizza bar, as well as entertainment in the lounge on weekends.
Sprio explained that DJ Ritchie is spinning for New Year's Eve when they will be open for extended hours till 2 a.m., and he said there will definitely be dancing. "On a regular basis we have acts like the very talented Pete Masa every Friday and AJ Edwards every Saturday in January. It is something that we are really proud of and trying hard to ge the word out."