Andiron Steak & Sea
Prosciutto – Melon, Balsamic, Olive Oil
Bread and Butter with Black Salt
Burrata & Grilled Fig – Medjool Dates, Confit Tomato, Mius 8 Vinegar
Grilled Market Vegetables – Fava Beans, Zucchini, Peppers, Eggplant, Roasted Tomato-Balsamic Vinaigrette
Hudson Valley Foie Gras – Huckleberry Jam, Toasted Brioche
Nueske Bacon Wrapped Matzo Balls – Horseradish Crème Fraiche, Sandy Valley Farms Arugula
Pork Belly – Grilled Leeks, Tomatoes
Maine Lobster Salad – Grilled Peach, Seabeans, Radish, Yuzu Vinaigrette
Tomahawk Chop for Two with Stuffed Bone Marrow and Red Wine Bordelaise, Andiron Steak Sauce, Chimichurri, Green Peppercorn Sauce
Creekstone Heritage Pork Schnitzel – Warm Potato Salad, Watercress, Fried Farm Egg
Whole Wheat Linguini – Spinach and Ricotta, Chanterelle Mushrooms, Pea Tendrils
Summerlin Market Carrots – Carrot-Ginger Puree, Chervil
Roasted Organic Mushrooms – Shallot, Thyme, Whole Wheat Croutons
Mac & Cheese Waffle – Five Cheese Blend
Twice Baked Loaded Potato – Bacon and Bee Hive Smoked Cheddar
Ashley’s Crème Brulee Donuts – Vanilla Custard
Brown Butter Lemon Pie – Toasted Lime Meringue, Candied Lime
Warm Chocolate Pudding Cake – Peanut Butter Ice Cream, Salted Toffee
Cherry Almond Cake – Cherry Crème Fraiche Ice Cream
Stone Fruit Sorbet, Almond Amaretto Ice Cream, Salted Caramel Chip Ice Cream
Double Espresso on Ice
Owned and operated by Elizabeth Blau and husband Kim Canteenwalla, with talent in the kitchen supplied by Joe Zanelli, Andiron Steak & Sea is without a doubt the centerpiece of Downtown Summerlin’s dining scene, and yet as much as some would like to anoint it a groundbreaking development…or even a “game changer”…the reality is that the restaurant is exactly what it claims, a modern steakhouse with seafood and sides executed at a level corresponding with the associated fee.
Large in size and light in ambiance, the flowing space featuring an outdoor patio juxtaposing a sexy bar that greets the eye just as patrons enter the door, a first glimpse of Andiron occured during the restaurant’s grand opening but waiting until buzz died down to sit for a proper meal it was with three friends that dinner was taken, the original plan of deferring to the kitchen quickly squashed when an order was requested with the resulting experience occurring over the course of two hours during which much food and fun was had.
Well appointed with white linen as large windows bathe the space with light it was after a short visit from Chef Zanelli that the meal began and first treated to a gift of melon and prosciutto it would not be long before the table was quickly overloaded, a duo of salads and four starters immediately necessitating a request for more prolonged pacing as chilled dishes were set aside to focus on those more temperature sensitive – the grilled vegetables and pork belly both highlights from round one while the flavor of the lobster was almost entirely lost amidst its accoutrements and foie gras trended a touch pricey considering its small size.
Thankfully giving time to photograph, chat, and exchange opinions of plates before queuing up course two it was again that the service structure at Andiron saw a plethora of plates arrive shortly after those from round one were cleared, and having opted to pair three entrees to four sides the results were surprisingly similar to that already experienced, both the Tomahawk Chop and Crispy Pork Schnitzel prepared as good as any off-Strip while the Linguini was texturally mushy, the carrots proving the high-point of the sides mainly as a result of the ginger puree beneath while the clever macaroni waffle was far better than the first time around in part due to the cheesy sauce added tableside.
Never one to shy away from sweets, though admittedly a bit disappointed that the tarte tatin and ice box cake listed online have been deep-sixed in favor of chocolate pudding cake and an admittedly impressive cherry clafoutis, it was with a quintet of complimentary desserts that the meal would end and as much as the crème brûlée donuts may indeed get all the press it was actually the aforementioned almond cake alongside the Brown Butter Lemon Pie that saw everyone smiling in agreement – the later a dessert ranking high amongst Las Vegas’ very best.
THREE STARS: Thus far a hit as the restaurant was nearly 90% full on a Friday evening throughout the majority of our stay the question that few have answered is how exactly Andiron ups-the-ante compared to the likes of nearby Flemming’s or even Echo & Rig, the former obviously a chain with similar price structure as well as execution while the latter is seriously flawed in its dessert program, though ringing in at 2/3 the cost for a similar upscale experience, plus in-house butchery and curing programs allowing for far more range.
RECOMMENDED: Grilled Market Vegetables, Creekstone Heritage Pork Schnitzel, Summerlin Market Carrots, Brown Butter Lemon Pie.
AVOID: Maine Lobster Salad, Twice Baked Loaded Potato.
TIP: Now offering a $55 3-Course Prix-Fixe, plus frequent ‘special event’ dinners, online menus currently lag behind those offered in-house – those interested in specific items should call or stop by.
http://andironsteak.com/
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor
