Wood-grilled wonder

Learned how to bust out this dish last week at beautiful restaurant L’Andana in the wilds of Burlington. Cut ever-so thin, this Tuscan-styled swordfish is prepared by a man with great respect for simple ingredients. Joe Cassinelli has presided over this celebratory restaurant since the spring and brings a relaxed love and understanding of fish, meat and vegetables. Simple, simple, simple is the marvy mantra here. The rustic-barn-meets-New Jersey-cool air L’Andana emanates is hot, but the real heat comes from the kitch. Behind the swinging doors logs of hickory and oak are stoked under an expansive grill that’s ready for anything. This succulent dish served w/ charred onions, peppers, cured tomatoes, olives and capers is seared with the smoky essence of the Tuscan countryside. Next time you're decking the Burlington Mall or Wayside Commons stop by this bright light owned by Lowell homeboy Robert Jean of the Commonwealth Restaurant Group. L’Andana gets my pick for festive holiday meal w/ the office, friends, SO or fam. Free parking too. Can't find that at Mistral. — Learn how to make this dish in Wed. paper —