Chef Kim Canteenwalla and Elizabeth Blau, the husband and wife powerhouse team behind acclaimed neighborhood favorites Honey Salt and Made L.V., have officially announced their highly anticipated fine dining concept opening spring 2015 at Downtown Summerlin.
Andiron Steak & Sea will pay homage to all things grilled, roasted, shucked and seared. The restaurant will abandon the ‘traditional steakhouse’ concept in both menu and design, 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.
A wood-fired grill will take center stage at Andiron Steak & Sea, with veteran 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.
The restaurateur couple has 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 decidedly feminine twist.
