Style Magazine
July 1998

Let's dish...Madfish Grill

by Janet Gibson Uffinger

Sometimes all it takes is one particular dish to prompt a person to return to a restaurant.

For me, it's the Andaloo at Madfish Grill….This medium-spicy concoction pairs chunks of Andouille sausage and chicken breast with shrimp, onion and green bell pepper, in a rich cream sauce spiked with honey and Marsala wine, with a dash of olive oil. Not exactly fat-free, the Andaloo is served over a bed of yellow rice.

Even the name of the dish rolls off the tongue: On-duh-loo…

"Yes" says restaurant owner Miles Millwee, slightly amused, "it's a made-up name" by a former chef who could not pronounce Andouille. And I thought it was just some Cajun or Floribbean specialty that kind of, sort of…sounded familiar."

Ah, Andaloo. No matter how you say it it's a winner every time from the kitchen of innovative chef Jim Johnson.

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