A James Beard Foundation nominee opens Andiron Steak & Sea off the Strip

A James Beard Foundation nominee opens Andiron Steak & Sea off the Strip
James Beard Foundation nominee for best restaurateur Elizabeth Blau and her husband Kim Canteenwalla open Andiron Steak & Sea in Las Vegas. (Bill Milne)

James Beard Foundation

and her husband, chef Kim Canteenwalla, are adding a new steakhouse to their list of Las Vegas restaurants.

Andiron Steak & Sea opened on Tuesday night at Downtown Summerlin, the new mall on the west side of the city just south of Red Rock Resort. The restaurant melds Blau's East Coast design influence in a space that looks straight out of the Hamptons with Canteenwalla's modern take on traditional steakhouse fare.

As for the dishes here, Blau and Canteenwalla call them "homage to all things grilled, roasted, shucked and seared." Starters include a sea urchin toast with shaved radish, scallions, kaffir lime dust and chervil and Alaskan King crab with avocado puree, grapefruit and fennel pollen.

Meat lovers can order the 36-ounce Allen Brothers tomahawk steak for two while the sea side of the menu finds representation with a North Atlantic turbot steamed with citrus and served with mashed sunchokes, sugar snap peas and ratatouille vinaigrette.

The couple worked with designer Thomas Schlesser's New York-based Design Bureaux Inc., which  designed Bar Boulud, David Burke Kitchen and Má Peche. The Hamptons-inspired space, in navy and cream, features washed woods, a glass-walled demonstration kitchen and floor-to-ceiling plantation shutters. Guests can dine in the bar area replete with a fireplace, in a private dining area or on the patio.

The restaurant is open daily from 5 to 10 p.m. and plans to introduce brunch on Saturdays and Sundays.

Info: Andiron Steak & Sea, 702-685-8002