Acclaimed restaurateurs Elizabeth Blau and Chef Kim Canteenwalla are unveiling their most anticipated restaurant yet with the opening of their new fine dining destination, Andiron Steak & Sea in Las Vegas.
Opening Tuesday, March 10, 2015, Andiron combines Blau’s East Coast design influence with Chef Canteenwalla’s bright and modern takes on traditional steakhouse fare. Set in the fashionable new Downtown Summerlin district and designed by the renowned Thomas Schlesser, Andiron is raising the stakes for Las Vegas dining.
Elizabeth Blau and her husband Chef Kim Canteenwalla are the minds behind Las Vegas’ much loved Honey Salt, Made L.V., and Buddy V’s Ristorante. With the debut of Andiron Steak & Sea, they are introducing a new level of sophistication in an inviting, approachable setting. Paying homage to all things grilled, roasted, shucked and seared, Andiron combines the masculine elements of a traditional steakhouse and infuses them with distinctly feminine inspirations. “We wanted to create a space that was a little bit of a departure from your typical steakhouse, and offered an elegantly residential environment that really allows the food to shine,” says Blau. Canteenwalla continues, “We challenged ourselves to create more contemporary vegetarian and seafood options for the menu, as well as reimagine our favorite steakhouse staples.” Blau & Canteenwalla have turned to veteran Honey Salt and Made L.V. managing partners Stephen Jerome and Chef Joseph Zanelli to lead the Andiron operations team.
Starters include dishes such as Sea Urchin Toast with shaved radish, scallions, kaffir lime dust and chervil; and Alaskan King Crab with avocado puree, grapefruit, and fennel pollen. Main courses include a 36oz Allen Brothers Tomahawk Steak perfect for two and served with trumpet mushrooms and house made steak sauce; North Atlantic Turbot steamed with citrus and served with mashed sunchokes, sugar snap peas, and ratatouille vinaigrette; and sides such as Mac & Cheese Waffles and Ash-Roasted Leeks with Lardons. A decadent Cara Cara Cheesecake and crave-worthy Crème Brûlée Donuts lend a sweet finish. The wine and spirits program will continue in the vein of classic meets contemporary with an extensive list focusing on approachable wines and classic cocktails.
The interior, designed by award-winning designer Thomas Schlesser’s New York based Design Bureaux, Inc. (Bar Boulud, David Burke Kitchen, Má Pêche), is reminiscent of a Hamptons cottage on a grand scale. The elegant yet comfortable space combines a rich navy and cream palette brightened with Blau’s signature splashes of color. The expansive main dining room features washed woods, floor-to-ceiling plantation shutters and a glass walled demonstration kitchen. The massive bar and patio encourage late night lingering or après shopping cocktails while the private dining area is an ideal setting for special occasions or business functions.
Set in the new development of Downtown Summerlin, Blau and Canteenwalla keep to their Westside roots and have become pioneers in what is quickly becoming the hottest new dining destination in Las Vegas. “Downtown Summerlin is proud to welcome Elizabeth and Kim’s new venture to the property,” said Andrew Ciarrocchi, senior general manager of Downtown Summerlin. “As one of the most respected culinary teams in the Las Vegas valley, we couldn’t be more excited to bring them to the community.”
About Andiron Steak & Sea
Andiron Steak & Sea will serve dinner seven days a week from 5 p.m. until 10:00 p.m. and will also serve brunch Saturday and Sunday from 10:30 p.m. until 2:30 p.m. Located at 1720 Festival Plaza Drive at Downtown Summerlin, Andiron is situated on the North Side of the shopping and dining destination near Ethan Allen. Reservations are recommended by calling 702-685-8002. Follow Andiron Steak & Sea on Twitter and Instagram at @AndironSteak and like on Facebook at https://www.facebook.com/andironsteak or visit www.AndironSteak.com for more information.