Enduring Icon

Inside Andre’s Steakhouse—An Enduring Slice of 1990s Naples

Stories of dancing on tables, bigwig power lunches and unforgettable steaks surround this Naples insiders' classic.

BY May 1, 2024
Dishes at Andre’s Steakhouse
(Photo By Brian Tietz)

When he opened Andre’s Steakhouse in 1993, Andre Cottoloni (an alum of Brooklyn’s legacy steakhouse Peter Luger) brought a taste of the New York City chophouse experience to Naples—and not much has changed since. “Andre’s is one of those hidden gems,” says Gulfshore Life community advisory board member and architect David Corban. “It’s not a place that’s buttoned down. You can get loud.”

Within the wood-paneled room with rows of beer steins as the only decor, the focus is decidedly on the beef. Thick-cut, dry-aged, USDA Prime steaks are tossed under the ripping-hot broiler, carved into rosy slices and presented tableside on sizzling platters. (Get the massive porterhouse for two to sample the richly marbled strip and tender filet.) Sliced tomato and onion salad, veal chops, buttery German fried potatoes and crispy shoestring onions—old-school steakhouse standards that have gone out of vogue at trendier restaurants—are still very much the norm here.

To accompany the massive cuts, there’s a Wine Spectator Award of Excellence bottle list. And, if you’re still looking to indulge after a night of carnivorous hedonism, the dessert menu includes five iterations of liquor-spiked coffee drinks, topped with fresh whipped cream. 

Related Images: