Andina is very popular, so it is a good idea to get a reservation or arrive early. When the restaurant is full (which it usually is) there is just enough room to squeeze between tables as you walk to your table. Once you get there however there's enough space to the sides, but your actual table is likely to be small in size. That makes a difference because Andina speclalizes in small plates; it's not literally a tapas bar but one will generally order a large number of small dishes, which will start crowding the small-size table.
Fortunately the wait staff is excellent and will come by frequently to take away empty plates and take your order for additional dishes. I would describe the food as Peruvian inspired, with a number of dishes which come with small dishes of highly flavorful (and sometimes hot) sauces. Andina also has a bar (which seems to be equally busy) which makes some rather exotic drinks; my friend had heard about one of their specialties and in her enthusiasm to order it didn't hear the waiter mention the habanero vodka. That drink turned out to be too hot for her but the waiter sympathetically replaced it with a non-spicy version. The wait staff is also good at describing the myriad of dishes which will often have sauces or ingredients unfamiliar to many diners. However every dish that I've had there has been at least good and usually better than good.