Andiron Steak & Sea Will Not Be A Traditional Steak House.

The Las Vegas culinary genius, husband and wife team Chef Kim Canteenwalla and Elizabeth Blau behind Honey Salt and Made L.V are at it with yet another Summerlin dining venue. The dynamic duo has announced they will be opening their fine dining concept Andiron Steak and Sea in the spring of 2015 at Downtown Summerlin.

Andiron Steak & Sea will not be what you would expect from ‘traditional steakhouse’ concept in both menu and design. This venue will be bright, inspired by fresh, summertime meals grilled outdoors with a focus on premium meats, shellfish, seafood and lighter, seasonal market sides. For those who have dined at their current concepts we know that this is how this team “rolls”, using only the freshest ingredients from land and sea.

“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 Andrion will be a wood-fired grill that is center stage . At the helm will be Honey Salt Chef Joseph Zanelli leading the kitchen as Executive Chef and Stephen Jerome assuming the General Manager role. Both Zanelli and Jerome have been a part of the Blau team since 2012 and are managing partners of the restaurant group that oversees operations of Honey Salt and Made L.V., as well Andiron.

Not leaving any detail overlooked, they have selected designer Thomas Schlesser’s Design Bureaux, Inc. (DBGB Kitchen & Bar, Blackbird, David Burke Kitchen, Má Pêche) to design Andiron Steak & Sea. The three-time James Beard recipient looks to create a bright dining room with light woods and floral patterns giving Andiron a feminine twist.

We are never disappointed with anything Chef Kim and Elizabeth have created and wait with great anticipation to experience what we know will be yet another hit for this amazing team.