FRIENDS WITH BENEFITS

• Libation •

The Infused Old-Fashioned

If you’re lucky enough to snag a seat at the small bar inside Andiamo Steakhouse, it’s a great place to enjoy one of the restaurant’s specialty libations—classic cocktails with a twist. A popular—and strong—sip is The Infused Old-Fashioned. A twist on the classic Old-Fashioned, Andiamo’s version is mixed with Old Forester bourbon and brown sugar, orange peel, vanilla beans, dried cherries and cinnamon sticks, all infused with a dash of Angostura bitters and then smoked for that extra-piquant flavoring. –KM

Benefit

Ask for the zip sauce—a Detroit classic that really goes with any Andiamo dish, but especially the steak.

Ken Carter

Enjoying three decades in the industry

What started as a busboy job right out of high school turned into a career that’s lasted more than three decades. Ken Carter, general manager for Andiamo Steakhouse at The D, first got into the industry when he was just 18 years old.

“My first job was at Ruth’s Chris Steak House; I was a bus person,” says Carter, born in New York and raised in Las Vegas. “There were very few high-end steakhouses at the time, so it was an exciting time to work there. A lot of famous people would come in, we were making good money and having a great time.”

Carter stayed with Ruth’s Chris for 23 years; he moved from busboy to the kitchen, where he worked as a chef for a few years and then taught himself about wine and working the front of the house and moved into management. After two decades with the company, it was time for a change, Carter says. He ended up at The D and at Andiamo just as it was opening its doors for the first time 10 years ago.

“I’m essentially responsible for everything here,” he says. “The chef takes care of the back of the house and the food; the front-of-thehouse responsibilities fall on me, the staff, the wine program, the beverage program. I just keep in mind that I’m not in charge of everyone; I’m more responsible for everyone. Employees, guests—make sure they have everything they need. And keep even keeled—luckily that comes naturally to me. I remain calm and cool. I’ve learned over time how to be a manager. I like to tell people I’ve seen enough to know but you’ll never see everything.”

Carter notes that being in management takes hard work and having a strong work ethic—something he gets from his parents, who worked hard every day to take care of their six kids. “At this point I can’t imagine doing anything else in this city,” he says. “I’m 50 years old. I’m 35 years in, 20-something in management. This is what I’ll be doing.” –Kiko Miyasato