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Andiario West Chester Reviews from The Last Year
Finally was able to snag a reservation here and it was
Finally was able to snag a reservation here and it was certainly worth the wait! First the service is exceptional. The staff is so attentive, and very helpful. The menu is set, and they offer wine, a few cocktails and a couple of beers. You can bring your own wine but they do charge a corking fee. The food was delicious. The menu changes weekly. The portions were on the smaller side so while we didn't leave hungry we weren't stuffed. For a special occasion I would definitely recommend.
My wife and I had a delicious meal with outstanding service.
I look forward to my next visit
Couldn't wait to spend my birthday eating at Andiario.
We had a wonderful experience our first time there. We were seated in a wonderful window seat and our server explained both the menu and wine pairing in great detail. Every dish was outstanding especially the pasta dish which was cooked to perfection. The service was outstanding. Unfortunately we felt very rushed. When we sat down and the couple next to us was being served the first course. As soon as we finished one course the next one showed up. We did the wine paring and barely had time to finish our glass. We finally asked if the next course could be slowed down but we were told it was already being prepared. We were given our check before the couple next to us??? Why were we rushed when there were empty tables everywhere? For that kind of experience and for that amount of money, it really put a damper on the evening. In and out in less than 2 hours!
food was just Ok.
nothing great. The dessert was some tart and strawberry sorbet, utterly disappointing.
i have heard about this spot for several years and finally
i have heard about this spot for several years and finally got a table for a relatives birthday last week. Although it's been next to impossible to get in when try to snatch a table for a small party i think the move may be to try and get a larger group table and it's easier. Anyway this michelin starred West Chester legendary farm to table type of place lived up to its name. It's pretty interesting in that it's not like a stuff over too menu with a slew of menu items composed of extensive and rare ingredient lists. it's just really well executed set menus that come in like what seemed like roughly 5 courses and a desert. Our menu started with a sort of amuse bouche type of small chicken liver and pickled radish bite size little morsel of deliciousness. We the went to a pretty simple trout dish with watermelon radish and some sort of red butter lettuce component i think. The flavors of the fish and the vegetables were extremely clean and fresh and simple and everything went together perfectly. we then went to a pasta course, i think was a bucatini of some sort of larger gauge spaghetti cooked al dente with sausage and tomato ragu. it was so well cooked and the pasta was great it pulled in the flavors of the ragu and almost maybe one of my favorite things was the incredible baked bread that i saved some thankfully to mop up the remaining sauce and sausage with. The there was an oxtail course slow roasted to fall off the bone consistency dripping with morrow and accompanied with maybe the best heirloom polenta i have ever encountered. it was so rich and creamy and helped soak up all the fat and little pieces of heaven left behind from the solid parts of the oxtail meat. This polenta meat combo although filling was heaven. I sort of suspect i know the doylestown mill this originated at and it all makes sense if true but i don't know for sure so i will keep from suggesting it fully. I feel like i am missing a dish but who knows the flavors weee so good i was sort of in between consciousness and unconsciousness the who time. The meal ended perfectly with a very low profile maybe huckleberry type of pie with a creme fresh dollop on the side. I would almost argue was the best course although everything was so good it's hard to award any course better than another and every time i look back i find different reasons why one was the better one. The service was great and i love the restaurants set up. The open kitchen. The clean floral designs and one thing i have almost never i my life said about a restaurant of this quality; the most comfortable chairs maybe in any restaurant ever. All in all 5 out of 5. Deserves all its accolades. Totally worth the wait
A Little Boujee
Perhaps it was the anticipation after hearing all the hype; but I was ready for a "knock my socks off" evening but was left with a "meh" it's okay feeling. From a food perspective , it was good, starting plate was the Vitelo Tonnato ,tasty for sure a little too much hint of the tuna in it though. Next ,the truffle pasta was note worthy for sure, very good, the dessert which was a chamomile cake seemed a bit on the dry side. The main course which was a "half" a baby chicken was shared between two people. Little bit O' food for two folks..... but what really killed the evening for us was the $35.00 corking fee. We BYOB'ed our own wine already uncorked and were still charged the fee, when we inquired as to why we were charged for a service that was not provided to us, the Hostess/ Manager , quickly answered with a degree of dissension "that is our policy, I told you when I seated you that we would charge you", BTW... she did not, when I mentioned we have been to other BYOBs that do not charge , she quipped "we have a liquor a license to pay for!" Meaning , you the customer is paying for our liquor license, she then asked me with a condescending edge to her voice , "how do you think I should communicate this moving forward?" Honestly she killed the evening for us. My take away is eh..... a little Boujee, a little food, way over priced don't need to go again.. It will burn itself out .
Perhaps it was the anticipation after hearing all the hype;
Perhaps it was the anticipation after hearing all the hype; or perhaps it was ridiculous process of obtaining a reservation, but I was ready for a "knock my socks off" evening but was left with a "meh" it's okay feeling. From a food perspective , it was good, starting plate was the Vitelo Tonnato ,tasty for sure a little too much hint of the tuna in it though. Next ,the truffle pasta was note worthy for sure, very good, the dessert which was a chamomile cake seemed a bit on the dry side. The main course which was a "half" a baby chicken was shared between two people. Little bit O' food for two folks..... but what really killed the evening for us was the $35.00 corking fee. We BYOB'ed our own wine already uncorked and were still charged the fee, when we inquired as to why we were charged for a service that was not provided to us, the Hostess/ Manager , quickly answered with a degree of dissension "that is our policy, I told you when I seated you that we would charge you", BTW... she did not, when I mentioned we have been to other BYOBs that do not charge , she quipped "we have a liquor a license to pay for!" Meaning , you the customer is paying for our liquor license, she then asked me with a condescending edge to her voice , "how do you think I should communicate this moving forward?" Honestly she killed the evening for us. My take away is eh..... a little Boujee, a little food, way over priced don't need to go again.. It will burn itself out .
Amazing experience from start to finish! We have been
Amazing experience from start to finish! We have been trying to get a reservation here for a long time but always seemed to forget about the date that reservations are released. We finally got one to celebrate a late Valentine's Day and it was definitely worth the wait. The host was very friendly. Took our jackets and offered us complementary sparkling wine as we had to wait a few minutes for our table to free up. The service throughout the meal was great. All the food was incredible, with the exception of the desert. The moose that was on top of the cake was excellent but the cake was a tad dry and flavorless, but still didn't take away from the meal as a whole. The pasta was definitely a highlight! Made sure to soak up every last bit of sauce with their amazing bread. We would definitely like to come back!
Working off a recent top 50 list from Philly magazine, we
Working off a recent top 50 list from Philly magazine, we ended up in west chester. We had 530 reservations so we got a prime seat by the window. Not a huge wine list or beer list is available but the food is excellent. And they kept bringing out more bread between courses. They are able to accommodate food allergies. Soup was great. Gnocchi was a bit too salty for our taste. Portion sizes were larger than other pre fix restaurants we have visited. Great meal for $80. Definitely worth a stop when you are in the suburbs.
Always a calm and serene atmosphere.
Decor is simple but is made up of what feel like unique pieces of art. Service is always attentive and welcoming. They can always answer questions about the food and recommend great pairings of wine. Menu is always changing but never fails to introduce me to a new food or a new take on well known ingredients. Always delicious always worth it
The best restaurant in West Chester.
If you are adventurous this is the place to go. It is a pre-set dinner and you won't know what it is until you arrive but it will be spectacular. It will be the best Pasta that you have ever eaten.
Overrated and over salted
Except for the dessert the main flavor of the other courses was salt. No subtlety of flavors. The duck was gamey, the snapper was very oily and salty. Don't waste your time and $$
What a memorable evening
We had a private event here. It was such a wonderful evening!! The food was excellent, service was friendly and very efficient. The atmosphere is very inviting and itβs fun to be able to see everything going on in the kitchen. Everyone who attended is hoping we go back again sometime. The handmade pottery some of the meals were served on are stunning.
July in West Chester
Excellent service from beginning to end. We came early and sat outside on some cute chairs while we waited to enjoy the downtown West Chester vibe. They served us outside bringing us a couple of Grolsch beers. Dinner was 4 course prix fixe. Each course was summer fresh. Very nice experience - I would go back.
West Chester's Best Prepaid Restaurants that are most frequently booked by customers of Andiario West Chester
Where do the Reservations on AppointmentTrader come from?
By π₯·π» @ColorfulRod45, 07/13/2021 6:55 pm
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Are you affiliated with restaurants / or any of the other venues which are listed?
12 Answers
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Don't like the Answer? Add another one. |
Answer from 𦩠@FluffyStar64 (07/13/2021 9:05 pm)
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Mostly from people who don't need their reservations or appointments any longer. AT has no relationship with places listed and acts as a platform connecting buyers and sellers making sure that listed reservations are real and that privacy is not compromised when transacting.
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Answer from π» @DemureKettle15 (05/04/2022 10:51 am)
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Can come from a lot of places, people who don't want to get charged their cancellation fee or people who just have them and cant go.
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Answer from π» @AffectionateRegret15 (11/15/2022 12:56 am)
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I mean.... it is web scrapers. Is this a serious question?
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Answer from π» @ColloquialPosition80 (06/03/2022 2:39 pm)
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alot are work dinners that are cancelled
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Answer from π₯© @FamousStation67 (09/17/2022 6:38 pm)
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Party promotors
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Answer from π€ @DeliberateScale19 (11/20/2022 8:59 am)
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Users who have reservations they can no longer use
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Answer from πΉ @GuiltlessNose33 (12/06/2022 7:05 pm)
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Some people have connections, some can't make their own reservations and are giving it up, others...
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Answer from π» @ConnectedExistence32 (01/14/2023 12:18 pm)
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Ppl waiting in line at the DMVβ¦
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Answer from π» @NaughtyBread30 (05/12/2023 7:14 pm)
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almost all restaurants aren't affiliated with AT and I'm guessing it's mostly people wanting to not pay cancellation fees.
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Answer from π» @GoldenAmusement60 (05/21/2023 11:33 am)
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Reservation Storks
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Answer from π§ @AwakeDecision53 (12/11/2022 10:40 am)
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They are from people who made the reservation and can/do not want to attend.
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Answer from π₯© @DecadentRoof69 (01/30/2023 4:45 pm)
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Unusable reservations, bots, users sourcing their own, etc.
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