Andalu was conceived as a restaurant where interaction with friends is as important as the food and drink. The format of shared small plates brings people together, and ecclectic and exciting food adds another element to the interaction.
“a whimsical row of porthole windows resembling Champagne
bubbles dances across the upper reaches of the walls. It’s
an apt symbol, because after a meal at Andalu, I feel like
“The wine list, one of the best in the city, features
dozens of wines by the glass, a stellar selection of half-bottles
and a dozen interesting flights.”
Michael Bauer, SF Chronicle
The founder is Calvin Schneiter. A graduate of the California
Culinary Academy, Calvin worked as a cook at Foreign Cinema
and Boulevard before opening Andalu. Prior to cooking, Calvin
graduated in Systems Engineering (BS,MS) before working
as a business analyst at Capital One Financial. Calvin's
passion for cooking originated at his mother's side as she
prepared for the Gourmet Cooking classes she taught in the
evenings. Appreciating the extent to which food was not
only a creative outlet but also a wonderful way to bring
people together, he constantly sought to expand his abilities.
This is his first restaurant venture.