The Las Vegas culinary husband-and-wife team behind Honey Salt and Made L.V., chef Kim Canteenwalla and Elizabeth Blau, will open yet another Summerlin dining venue. The dynamic duo has announced that their fine dining concept, Andiron Steak & Sea, will open in the spring of 2015 at Downtown Summerlin.
Andiron Steak & Sea will not be what you would expect from a traditional steakhouse concept in either menu or design. This venue will be bright, and the food will be inspired by fresh, summertime meals grilled outdoors with a focus on premium meats, shellfish, seafood, and lighter, seasonal market sides. “We’re incredibly excited to announce Andiron and expand to another level of dining in our city. I think diners will find it to be an entirely different experience from a typical steakhouse, and it will surely become a destination restaurant,” said Blau.
The focus of Andiron will be a wood-fired grill, with Honey Salt chef Joseph Zanelli leading the kitchen and Stephen Jerome assuming the role of general manager. Both Zanelli and Jerome have been a part of the Blau team since 2012 and are managing partners of the restaurant group that oversees the operations of Honey Salt and Made L.V., as well as Andiron.
Leaving no detail overlooked, they have selected Thomas Schlesser’s Design Bureaux, Inc. to plan the décor (past projects include DBGB Kitchen & Bar, Blackbird, David Burke Kitchen, and Má Pêche). The three-time James Beard Award recipient looks to create a bright dining room with light woods and floral patterns, giving Andiron a softer feel than the traditional steakhouse.
We are never disappointed with anything chef Canteenwalla and Blau create and are eager to experience what we know will be yet another hit for this amazing team.