AndIron Steak & Sea: An Ambitious Project Done Right in Vegas

AndIron Steak & Sea: An Ambitious Project Done Right in Vegas
Andiron should be visited on multiple occasions to get a true feel for the entire experience.

In current times, being a restaurateur is not easy. Just having one successful establishment is a feat in itself. Working long hours, weekends, and holidays away from family as well as grappling with financial worries is not for everyone. The odds are that most will fail. However, some have the right stuff to rise to the top and are truly a rare breed.

We have been fortunate over the years to bear witness to a special partnership that assembled a winning team and have opened not one, not two, but three successful restaurants. Their venues are not a chain, rehashing and copying the first success. Instead, each one of their restaurants are unique and unlike their sister venues. Three concepts and three successes. Who defied the odds and certainly have proven they have the right stuff you may ask? Who else would it be than renowned restaurateurs Elizabeth Blau and her husband, chef Kim Canteenwalla. They are the great minds behind Honey Salt, Made L.V., and Buddy V’s Ristorante in the Venetian.

The food and beverage community in Las Vegas waited with great anticipation for their newest and most ambitious project yet, Andiron Steak & Sea. We attended the VIP opening along with local and national journalists, chefs, and stars from everywhere you could imagine. Impressive to say the least, Andiron is simply breath taking. Designer Thomas Schlesser really went all in the interior décor of the main dining room, a very sleek lounge and bar as well as a relaxing patio where guests can dine al fresco.

Blau and chef Canteenwalla know it takes a team to be a success and named managing partners Stephen Jerome and chef Joseph Zanelli to lead the Andiron operations team. They both come from Honey Salt and Made L.V. With the opening of Andiron Steak & Sea, this dynamic team have introduced fine dining to a whole new level of sophistication not just for the very swank Downtown Summerlin but for Summerlin over all. It’s been a long time coming.

Andiron should be visited on multiple occasions to get a true feel for the entire experience. Start off with a tasty little gem salad with Maytag blue cheese, vine ripe tomatoes, and maple glazed thick cut bacon. Next, a yellow tail crudo. We enjoyed steak tartare—a nice blend of grass fed tenderloin, capers, Dijon mustard, quail egg, and grilled bread to top it off. Don’t forget to order the Hudson Valley foie gras with huckleberry jam and toasted brioche.

For entrées we suggest you do some exploring. For the carnivores, dive into a 36-ounce Tomahawk Chop for two. You can’t go wrong with a Creek Stone Farms 18-ounce bone-inrRib eye cooked medium rare. For a little bit lighter fare, enjoy a 9-ounce wagu skirt steak.

From the sea, we enjoyed a Scottish salmon with Serrano ham crust, shaved Brussels sprouts, and Cipollini onions topped off with a Peruvian chili glaze. Suggest by the chef, Andiron’s grilled whole branzino with a roasted peppers ragu, capers, wild fennel, and pine nuts was perfectly delicious.

For the vegetarians, how about a steak? The roasted cauliflower steak with cauliflower puree, king trumpet mushrooms, and pickled Fresno pepper vinaigrette is sure to please.

To finish, don’t be too shy to order of few of their tasty treats. Bite into the crème brulee donuts featuring rich vanilla custard, or a warm pecan carrot cake with bourbon cream cheese and pineapple currant compote.

On our visit we enjoyed some excellent choices from their impressive wine list. The lounge features the classic AndIron Martini with Stoli Elit vodka, Vittone Bianco vermouth, and stuffed olives. The Midnight Rambler is a the chef’s original recipe and a personal favorite, featuring Bulleit rye, maple syrup, and angostura bitters. The Pineapple Bump with Absolut Elyx, pineau des charantes, pineapple, apple vinegar, fresh lemon, and club soda has been creating quite a

What can we say to Blau, chef Canteenwalla, and their team but congratulations buzz as well.

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