As competitors, judges and attendees start to prepare their travel plans to the World Food Championships, we have created a series of blog posts highlighting some of the fun things to do and see in Downtown Las Vegas.

Ever since purchasing the Fitzgerald in late 2012, the D Las Vegas Casino Hotel owner Derek Stevens has been bringing small (and large) tastes of his native Detroit to Downtown Las Vegas. Among the most impressive imports has been bringing in the notable Detroit-area establishment Joe Vicari’s Andiamo Italian Steakhouse to the D.

Andiamo has quickly earned the reputation as being one of the best fine dining experiences in downtown and a “must-do” for locals and tourists alike. That reputation is well deserved.  Immediately upon walking into Andiamo, you feel “old Vegas” through and through. The dim lighting and formal service evoke memories of every other time you said “that’s the best steak I’ve ever had.” Leather chairs, white coat adorned waitstaff and all the “Yes sirs” or “ma’ams” you’d expect.

Look and feel aside, the cuisine does not let you down. If you want the full “experience,” begin with the Caesar salad. Prepared by your server at your table, you’ll wonder whether the pomp supersedes the dish, but likely you will call that one a draw as they’re both winners. Other starters worth trying include: the Andiamo Grande Meatball, Colossal Gulf Shrimp Cocktail and the Calamari. The Grande Meatball and Colossal Shrimp are exactly as their names describe, big.

Once you’ve satisfied your initial cravings, it’s time to get down to the business at hand… beef. The Andiamo Tomahawk is a 32 oz. bone-in, mountain of steak that is not for the faint of heart or appetite. Fred Flintstone and Brontosaurus visual metaphors notwithstanding, this steak is enough to stop a bearded mountain-man wearing a flannel shirt dead in his tracks. If a traditional porterhouse is more to your liking, the 24 oz. Andiamo version rates with the best you’ve ever had. Cooked through to perfection the steaks do not disappoint. And not to be forgotten, if you enjoy your steaks or chops with additional flavor, Andiamo steaks and chops are served with your choice of a sauce: Andiamo Signature Zip sauce, Cabernet Shallot Demi-Glace and Balsamic Glaze with Cippolini Onions.  Or if you’re adventurous (or maybe a bit gluttonous like me), try a sampling of all three.  The Zip sauce is a must, with the Cabernet Demi-Glace a close second.

If red meat isn’t calling your name, Andiamo has a wide variety of seafood options and it wouldn’t be an Italian steakhouse without pasta on the card. The Lobster Risotto appears to be a hidden gem on the menu.  Hidden only because the beef options will sing to you very loudly.  As expected, all of the Andiamo pastas are handmade.

If executed properly, when your server asks you politely if you’ve “saved room for dessert,” you’ll be questioning your own dedication to fine dining. Take the plunge and finish strong; Andiamo desserts deliver. The dessert menu varies by season, but any variation of their cheesecake or hazelnut and chocolate Gianduja are worth the extra guilt that will quickly follow.

In all, Joe Vicari has a winner on his hands, and that’s why there are eight Andiamos in south eastern Michigan. If you’re looking to eat like a king, or at bare minimum some form of high-ranking royalty, in Downtown Vegas, Andiamo Italian Steakhouse puts the “elicious” on the D.

Keep an eye on the WFC Blog for more “Things to Do” during your stay in Downtown Las Vegas.