Sauce On Everything
A wing is only as good as the hand that sauces it. At Andy’s, every order is tossed fresh, never sitting, never soggy — crisp out of the fryer and straight into the sauce.
It started as a wing spot and grew into a neighborhood kitchen, with soul-food plates and sides that regulars argue about. Order a ten-piece, add the mac and the yams, and you understand why the lunch line wraps the counter.