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 celebrating.”

“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

Calvin Schneiter, Owner/Chef
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.