Andora offers historically modern dining in 2 locations |
Valley News Dispatch

Andora offers historically modern dining in 2 locations

Joyce Hanz
Joyce Hanz | For the Tribune-Review
Jumbo lump crab cakes with red onion caper sauce, broccolini and corn saute is a signature dish at Andora, located in the historic former Cross Keys Hotel in Indiana Township.
Joyce Hanz | For the Tribune-Review
Andora is located in the former Cross Keys Inn, an 1850 historic landmark. Relax in the library, one of the many historic dining rooms in Andora.
Joyce Hanz | For the Tribune-Review
The must try appetizer at Andora is the zucchini ribbons rolled with three cheeses, baked and served atop a sweet pepper sauce.
Joyce Hanz | For the Tribune-Review
Andora is located in the historic Cross Keys Hotel building in Indiana Township.
Joyce Hanz | For the Tribune-Review
Twin jerk pork chops, pineapple mango salsa, spinach and crispy potatoes is a chef seasonal entrée feature at Andora.
Joyce Hanz | For the Tribune-Review
Andora Restaurant sous chef Paul Shock holds a customer favorite — Zucchini Ribbons.

Dining at a former stagecoach stop, speakeasy, alleged brothel and hotel?

Yes, please.

The history’s all there at Andora Restaurant, tucked along a wooded residential section of Dorseyville Road in Indiana Township on the Fox Chapel border.

Actually, there are two locations. An Ohio Township site opened 20 years ago.

Indiana’s Andora, located in the former historic Cross Keys Inn, opened seven years ago, serving lunch and dinner daily and offering a Sunday brunch.

Designated a Historic Landmark by the Pittsburgh History and Landmarks Foundation, the circa 1850 building originally served as the G.F. Thomas Tavern until 1876, when it experienced a name change to the Cross Keys Inn, serving as a stagecoach stop between Kittanning and Pittsburgh.

“I want guests to feel relaxed, like they are at home. We strive for a residential atmosphere,” said general manager David Brown. “We have a California-, new American- and Italian-influenced menu. We are famous for our jumbo lump crab cakes and fish features.”

Andora is in a restaurant group owned by a consortium of investors that include Michael McMullen. Buford’s Kitchen and Toscana Brick Oven are part of the group.

You’ll find chef Brian Simpson at Andora’s Ohio Township location and Matt Goebert leading the culinary team in Fox Chapel.

Serving new American entrees, sandwiches, salads and appetizers in a stylish and comfortable homey atmosphere is Andora’s goal. Customers have a myriad of choices on where to dine in the Greek revival brick building, complete with a separate bar.

Families, couples and large groups love the dining options here.

A library dining room offers a cozy and intimate dining nook while the main dining room, with ample windows and flooded with natural light, overlooks a large outdoor patio.

Make a reservation upstairs in one of the eight themed private dining rooms that can accommodate anywhere from two to 35 diners: The Starry Night, Beechwood, Trillium, Laurel, Foxtail, Pheasant, Dogwood and Hunt Room.

Guests flock to sit outside, weather permitting, on the expansive stone patio complete with lights, a centerpiece fountain and umbrellas for al fresco dining in a wooded setting.

“We are known for our fresh pastas, our seafood and our Andora Chicken, our signature dish here. Our must-try appetizer is the zucchini ribbons with three cheeses and baked with a sweet pepper sauce,” said sous chef Paul Shock.

Gluten free and whole wheat pasta is available upon request and special dietary requests are welcome.

Dinner entree prices range from $17 to $32.

Andora has been restored and features original brickwork, woodwork, fireplaces and hand-painted murals in the entryway and library.

Andora host and Fox Chapel native Matthew Savin grew up dining frequently at the former Cross Keys.

He said customers enjoy the comfortable and welcoming vibe Andora strives to achieve.

“We do get a lot of families and couples celebrating their anniversaries. People tend to love the service they get here, the patio in the summer is just beautiful and they love the atmosphere,” Savin said.


About Andora

Where: 599 Dorseyville Road, Indiana Township

Hours: 11 a.m. to 9 p.m., Mondays-Thursdays; 11 a.m. to 10 p.m., Fridays; 11:30 a.m. to 10 p.m., Saturdays; 11:30 a.m. to 9 p.m., Sundays

Contact: 412-967-1900

The concept: “Polished” casual new American restaurant and bar located in the historic former Cross Keys Hotel.

Serving lunch and dinner daily and Sunday brunch.

Menu sample: Lunch, dinner and Sunday brunch feature chef seasonal specials such as seared scallops ($27.90) with habanero-infused olive oil, broccolini and seven pepper risotto; Kona-crusted pork ribeye ($22.90)with herb butter, sugar snap peas, roasted red peppers and garlic chive mashed potatoes; Shrimp and Lobster Burger ($16.90) with lettuce, tomato, lemon pesto ailoli on a brioche bun; Ahi Tuna Salad ($15.90) with kale blend, radish, pickled onion, cucumbers and miso vinaigrette; Shrimp Bisque ($6.90); Lobster Roll ($16.90) featuring chilled lobster meat and Old Bay dressing on an artisan roll; and Linguine ($27.90) with freshly made pasta, shrimp, crab meat, spicy sausage and banana peppers in a tomato cream sauce.

Must try: Signature entree Andora Chicken ($22.90) with roasted tomatoes, capers, banana peppers, broccolini and seven pepper risotto.

Bottom line: Tucked away in a residential area, Andora is a cozy getaway dining destination where historic dining meets creative American cuisine in an 1851 historic building featuring private dining rooms upstairs, separate dining areas downstairs, a brick exposed and inviting bar and expansive outdoor patio.

Joyce Hanz is a Tribune-Review contributing writer.

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