The heat of summer is upon us and the culinary mega city in the Mohave desert is sizzling with gastronomic excellence.  It might be getting hot but Las Vegas has many delightful ways to please your summer desires on a plate.

Burrata and Heirloom tomato salad

Summerlin, a suburb of Las Vegas is the perfect place to enjoy dishing in the heat.  Renown Chef and restaurateur, husband and wife team Kim Canteenwalla and Elizabeth Blau are raising the bar this summer at their fine dining venue Andiron in down town Summerlin.



Andiron is a bright, elegant dining space and a frequent haunt of ours. We just had to stop in and experience what the team had prepared to satisfy the hot summer cravings of downtown Summerlin diners.  Getting a healthy start as the kale salad with lemon parmesan dressing, pine nuts, tomatoes and croutons was the ideal lead in to our summer lunch experience. Cooling things off with a classic burrata and heirloom tomato salad with aromatic basil, olive oil and sherry vinaigrette was exemplary on the palate and a colorful work of art on the plate.

Hamachi Crudo

Hamachi Crudo is a consummate dish for the summer and this crudo nestled alongside tangy ruby grapefruit, house pickled fennel and topped with yuzu vinaigrette was indeed picture perfect and palate pleasing. Salmon is always a favorite of many and Andiron’s Serrano crusted salmon with fresh crushed English peas and rich, earthy chanterelle mushrooms is a dish that exudes creativity and yet maintains its classic dish integrity.


Serrano crusted salmon




Another delightful gift offered up from the sea is a nicely seared halibut accented with tomato tapenade, baby artichokes and roasted peewee potatoes. Who doesn’t enjoy a perfectly seared scallop? Diving into the tasty caramelized scallop with braised peppers on a bed of squash couscous was a refreshing bite.  The main menu offerings where light and satisfying yet leaving room for a sweet fini.


Banana Cream Tres Leches Cake

Our eyes scanned the dessert menu and we quickly decided upon the decadent banana cream tres leches cake and because it was national doughnut day, house made doughnuts where also a choice selection.  Chef Kim and Elizabeth’s team and Andiron never disappoint and this summer menu is certainly an example of perfection in execution and creativity. For more information go to www: Andironsteak