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Andria’s Countryside Restaurant in Edwardsville

Andria's Countryside Restaurant

Romantic Steakhouse Is Prime For Date Night

Edwardsville, IL/February 6, 2017 (STLRestaurant.News) — Tucked into the woods on the eastern edge of Edwardsville is one of the best steakhouses in the St. Louis metro area.  Andria’s Countryside Restaurant at 7415 State Route 143 has been serving prime cuts to diners in the know for 28 years.  In fact, they were the first restaurant in the U.S. exclusively licensed to serve only USDA Prime Certified Angus Beef.  Beef of this quality is in limited supply (about 3 percent of all graded beef in the U.S). Even fewer restaurants know how to prepare it properly.  So Andria’s is worth the 30-minute drive from St. Louis.

When you pull up in front of Andria’s Countryside Restaurant, you might feel like you’ve taken a wrong turn into someone’s driveway, but don’t turn around.  The restaurant is in a converted ranch house on a five-acre partially wooded spread.  Inside you’ll find a comfortable ambiance that customers describe as “classy, but not stuffy.”  Andria’s was just named one of the 21 Most Romantic Restaurants in Illinois by the lifestyles website Only In Your State (Dec. 10, 2016).  So this is a terrific date night restaurant, for Valentine’s Day or any special night.

The beef at Andria’s is the star.  This is a steakhouse, after all. It comes from Niman Ranch, which raises cattle hormone free and antibiotic free from birth.  Every steak is expertly cut to order at Andria’s, and then perfectly cooked.  Everything is made by scratch too by the expert culinary team led by Executive Chef Jeremy Kosydor.  They use only the freshest ingredients, even growing many of the herbs, vegetables, and fruits right on the premises.  They also use locally sourced products from their neighbors at Meyers Farm and Liberty Apple Orchard.

If you’re starting with an appetizer, you can’t go wrong with the baked Brie.   The buttery cheese is wrapped in puff pastry with a berry chutney, apples, and garlic toast.   The Garlic Parmesan Fries are also a tasty (and budget friendly) choice, but might be a bit too garlicky for date night.

Diners on nearly any budget can enjoy a good wine with dinner at Andria’s.  They offer an extensive selection of Cabernet Sauvignon, Pinot Noir, and other varieties, mostly from the U.S. West Coast, and at varying price points.  With 100 different kinds of wine, and a wine cellar that holds 5,000 bottles, there’s always a great bottle to pair with your dinner.  They also offer about 15 labels in half-bottles, making some very good wines more affordable.

For a first class dinner, you can’t go wrong with any of the steak cuts.  This is Prime Certified Angus Beef, after all.  But the New York Strip is an excellent choice because this cut really shows off the difference between a Prime cut and lesser quality beef.  You can add the sauce of your choice from their sauce menu (on the steak, or on the side).  Some of the sauce choices include the Sophia Sauce with sautéed shrimp and portabella mushrooms in a crab cognac cream sauce; or opt for the Blue Cheese crumbled with a port wine reduction; or perhaps their classic Béarnaise with red wine and tarragon reduction.  Of course a meal you share might be the more romantic choice, so the Chateaubriand fills the bill nicely.  It’s center cut filet mignon, herb roasted potatoes, seasonal vegetables, and roasted shallot sherry demi-glace for two.

If you want steakhouse service, but aren’t in the mood for beef, then Andria’s pasta and seafood selections should fill the bill.  They make a lovely shrimp scampi served over linguine that is both delicious and affordable.  Their sesame encrusted yellowfin tuna with miso honey vinaigrette is also highly regarded by customers.  Whatever you have for dinner, be sure to save room for dessert!  You won’t want to skip Andria’s fresh, homemade desserts.

And then there’s the Lounge menu.  The Lounge is a corner of Andria’s where the ranch house’s garage would have been.  If seated in the lounge, you can order from the full menu, including the lounge’s almost secret menu of absolutely delicious apps, soups, salads, and sandwiches.  So it’s a bit more casual, and also more affordable.  If ordering from the Lounge menu, start with the Four Onion French Onion Soup.  It’s the perfect, warming combination of sherry caramelized onions in a beef broth with baked focaccia croutons, mozzarella, provolone and asiago cheeses.  Yes, it’s oniony date night, but you really shouldn’t pass up soup this good.

The sandwich offerings include prime rib, fish, Italian roast beef, and burgers—not just any burgers.  These are house ground prime steak, charbroiled, and basted with Andria’s sauce, then dressed four ways.  The Steakburger comes with sharp cheddar and spicy garlic mayo.  The Black and Blue is blackened and topped with blue cheese and a port wine reduction.  The Applewood Smoked Bacon Burger has bacon, caramelized onions, Swiss cheese, and that spicy garlic mayo.  And the Mushroom and Swiss Steakburger is topped with Andria’s sherry and mushroom cheese sauce.  If you’ve never had one, you may not be aware of the difference prime beef makes in a burger too.  These are date night worthy.  But to have one, you have to request a table in the Lounge, since the Lounge menu isn’t available in the rest of the house.

Andria’s Countryside Restaurant opens for dinner at 5:00 p.m. Monday — Saturday.  Reservations are accepted until 8:45 p.m. And reservations are strongly recommended for dinner any night, but they’re required on weekends and especially holidays like Valentine’s Day.  If you want to bring your sweetie to Andria’s for a romantic Valentine’s dinner, you should make reservations well in advance to assure you will have a table for that special night.  This is one of the most romantic restaurants in Illinois, after all.

Contact information:

Andria’s Countryside Restaurant
Owner & GM: Craig Tarpoff
Executive Chef: Jeremy Kosydor
7415 State Route 143
Edwardsville, IL 62025
Phone: (618) 656-0281

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Susan Smith-Harmon

Susan Smith-Harmon

Susan Smith-Harmon is an experienced writer, editor, and broadcast journalist with a strong news background. She’s worked in radio and television news, and for national and international newswire services.

She began her career in public radio while still a student at the University of Missouri-St. Louis (where she earned a B.A. in Communications). She soon made the jump to news/talk radio, handling assignments from field reporting, airborne traffic, and news anchor, to producing and hosting daily talk shows. She’s also worked in television, most recently as the inaugural producer for The Allman Report on KDNL-TV 30, and as a news writer and reporter for national and international newswire services.

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