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The Basics: L'Andana restaurant information

L'Andana

86 Cambridge Street
Burlington, MA 01803
781-270-0100

L'Andana restaurant information
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L'Andana in Burlington is the first suburban outpost for the Columbus Restaurant Group (which also owns and operates Mistral, Teatro, Sorellina and Mooo....). Inspired by its namesake trattoria nestled in the olive groves of the foothills of Tuscany, the restaurant serves a menu designed to capture the simplicity and freshness that defines Tuscan cuisine - wood-grilled meats and fish, house-made pastas, and decadent desserts.

L'Andana deconstructs the rustic look of an old world farmhouse - end-grain wood floors, weathered barn board, steel, Italian mosaics and chandeliers made from old wine barrels combine with shades of bronze, and a touch of verdant green, to create the stateside equivalent of the Italian countryside. Open for dinner seven nights a week, L'Andana is a great foodie destination for city dwellers and suburbanites alike.

 

News and Events at L'Andana restaurant

The Maine Course
Spend your Sunday night eating, drinking and doing good for local kids by attending The Maine Course, a benefit for ...

Dinnerfest 2012
Before you settle in to watch the Oscars, drop by the Brahmin for an afternoon/evening of do-gooding at the ...

Boston Bakes for Breast Cancer 2011
Spend the first week of May partaking in a little sweet charity when the Dana Farber Cancer Institute hosts the ...

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endive

at L'Andana

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Endive with gorgonzola piccante, honey thyme vinaigrette and walnuts
 
 
Dictionary
 
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Chantilly
1. noun Prepared or served with whipped cream.
Charcuterie
1. noun The French term for delicatessen-style items.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
Fumé
1. noun French for "smoked."
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
Niçoise
1. noun Dishes typical of cuisine from the Nice, France, region, where garlic, black olives, anchovies and tomatoes are nearly always part of the mix.
Panna cotta
1. noun Egg-less Italian custard.
Pâté
1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
Pâte
1. noun French for dough, paste or batter.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Porcini
1. noun Smoky, meaty wild mushrooms.
Praline
1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
Ramp
1. noun A wild onion.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Tuile
1. noun A thin, crisp, French cookie.