Dine Out Boston kicks off on Sunday! Join us at L'Andana starting this Sunday, August 14 th through Friday, August 19 th and Sunday, August 21 st through Friday, August 26 th. Dine Out Boston (previously known as Restaurant Week) is a wonderful way to experience our Tuscan-inspired menu at a fixed price. Guests especially love the summer version of Dine Out Boston at L’Andana because there’s the opportunity to take advantage of our outdoor patio.
For the August edition of Dine Out Boston, we’re offering a Three Course Menu for $38 per person, which includes a first course, entrée, and a dessert. Start your meal with the salad, spaghetti or the handcrafted sausage, and then move on to one of our classic entrée options like the Faroe Island Salmon or Crisp Chicken Milanese. Finish your night on a sweet note with a dish from our dessert menu, like the much loved Panna Cotta di Caramello. Take look at our full menu below and make your reservation early to guarantee your spot!
So far, in our Staff Features, we’ve introduced some front of the house Staff Members, including General Manager, Hoshang Dadrass, and Marketing and Private Events Manager, Shannon St. Pierre. Today we’re excited to introduce you to Executive Chef, Jeff Howe.
Chef Howe has been with Columbus Hospitality Group for over nine years and has worked at four out of six restaurants within the group. He’s grown with the company and had a wide range of experiences in different roles: (from assisting with launch of a new restaurant to changing a restaurant concept entirely). At L’Andana in 2010, Jeff played an integral role in the creation of a dry aging program before moving to sister restaurant Teatro. He rejoined L’Andana as Executive Chef in July of 2015 and has brought his dedication and strong work ethic to the back of the house.
There’s nothing better than gathering around the table with family and friends to slow down and enjoy a hearty meal. We recommend catching up over three courses, at our Tuscan Country Supper. Each guest can enjoy an appetizer, an entrée and a dessert for the fixed price of $45 per person.
Our Prix Fixe Menu is available Sunday and Monday nights , from open to close , and Tuesday through Friday , from 5:30 PM – 6:30 PM. If you’ve been interested in giving L’Andana a try, this is a great introduction to the restaurant and some of our staple dishes!
Sometimes it’s best to sit back and let your guests speak for you! We really appreciate when our guests take the time to write a review after their experience with us, whether it’s on TripAdvisor, Open Table, or Yelp. Feedback helps us grow and we value the opportunity to hear about your visit to L’Andana. Comments from you help us to improve, so that we can continue to offer the best experience to everyone who joins us at the restaurant.
We consider ourselves to be a “city restaurant in the suburbs” and we’re happy to offer the best of both worlds! The service and cuisine that we offer matches the level of any restaurant you would find in Boston, but we fully embrace our location in the suburbs. We’re thankful to be based in Burlington, Massachusetts where we’re able to build and maintain an on-site garden. Unlike our sister restaurants in Boston, we have the outdoor space we need to plant several seasonal crops, and you can find everything from arugula, to radishes, to a variety of herbs in our raised beds.
The fresh produce that we harvest from our garden daily, gets incorporated into dishes the same evening. For example, at the moment you can enjoy radishes and arugula from the garden in our mixed green salad. Our cocktail menu also makes use of our fresh herbs like lavender, basil and mint. We recommend you try the Moscow Mule with fresh mint, or ask for a variation on the Cucumber Martini, with basil added. As we head into summer and more produce ripens, we’ll have more additions straight from the garden to the menu.
In April we kicked off a new series of Staff Features so that you can get to better know our team at L’Andana and more about their roles. This month we’re highlighting General Manager, Hoshang Dadrass.
From the moment Hoshang greets you in the main dining room, you’ll feel right at home. His warm welcome and genuine hospitality immediately puts guests at ease. Having been with Columbus Hospitality Group for almost 10 years, Hoshang has worked in multiple roles across several of the CHG Restaurants. After showing strong skills over a period of several years with the company, Hoshang was offered the position of General Manager of Teatro, and was then quickly promoted to General Manager at L’Andana in 2014.
As New Englanders, we patiently wait for warm days to arrive, and when they do, we appreciate them to the fullest! At L'Andana we make the most out of the spring and summer seasons with our outdoor patio.
When the days are longer, and the sun sets later, outdoor dining is the perfect way to unwind. On seasonable days, guests are invited to dine al fresco. The full dining room menu is available outdoors, along with our full cocktail menu and wine list. Our $1 oysters are also available every Monday night. If you’d like to dine outside, we recommend requesting a patio table when you make your reservation, as they’re popular and book quickly.
Starting this month, we'll be featuring our staff members in highlights on the blog so you can get to better know our team. First up is Marketing & Private Events Manager, Shannon St. Pierre. Shannon plans and executes all of our private events - from weddings, to birthdays, baby showers, corporate events, and more. She brings over seven years of experience in the hospitality industry and a high level of organization and attention to detail to the planning process. Upon meeting her, guests are instantly at ease, knowing that they'll be well taken care of throughout the process and on the day of their event.
Honey is a beautiful ingredient that we love to incorporate in our dishes and on our menu. With rich texture and sweetness, it's the perfect accompaniment to a dessert or cheese plate, or even mixed into a cocktail.
The taste of honey varies based on where it's produced and a local honey, which includes pollen and nectar from nearby flowers, provides a unique flavor profile. Honey also represents hundreds of hours of hard work by the honeybees that produce it. The average worker honey bee will produce just 1/12th of a teaspoon of honey in their lifetime,* so it's an ingredient that we never take for granted!
Photo credit: Bharat Parmar Photography
Your wedding will be one of the most memorable days of your life! It should be everything you’ve dreamed of, and finding the right venue can ensure that it’s the experience you’ve always envisioned. A venue sets the tone for your wedding and a top-notch team can make for a seamless experience. Here are our tips of what to look for in a venue to guarantee that your day is everything you’ve hoped for.
1. Find a venue with an onsite coordinator.