View Dining Pick of the Week: Andiron Steak & Sea

Andiron Steak & Sea

Downtown Summerlin, 1720 Festival Plaza Drive, 702-685-8002

Restaurateurs Elizabeth Blau and chef Kim Canteenwalla have done it again. The duo behind Honey Salt have brought their distinct dining expertise to Downtown Summerlin. Located at the north end of the shopping complex, Andiron Steak & Sea offers an upscale chic interior that comes with a whisper of Santa Barbara. Appetizers include French onion soup, Maine sea scallops and bacon-wrapped matzo balls. Here, the salads are a work of art. There is a traditional Caesar as well as a grilled vegetable salad, bleu cheese salad and shaved vegetable type. Bring your appetite and your wallet: Items are ordered separately, and an 8-ounce filet of grass-fed beef is $45. Sides start at $8 and include the twice-baked loaded potato, mac and cheese waffle, roasted mushrooms and wood-fired asparagus. Other items include New York strip steak, a 9-ounce Wagyu skirt steak and 18-ounce bone-in ribeye. Suggested complements include garlic and herb shrimp, foie gras, Alaskan king crab and lobster tail. Feel like having seafood? The Scottish salmon comes with a serrano ham crust, shaved Brussels sprouts, cipollini onions and a chili glaze; the branzino is grilled with roasted peppers ragu, capers, wild fennel and pine nuts; the European turbot is steamed with a sunchoke puree, sugar snap peas and a ratatouille vinaigrette; and the Santa Barbara shellfish pot is stocked with shrimp, scallops, mussels, clams, rock fish, potato and saffron rouille in a lobster broth. One also can order the braised chicken breast, pork schnitzel or a Wagyu burger. Vegetarians will find choices such as a whole roasted cauliflower steak or the farro risotto with mushrooms, asparagus, pea shoots and pine nuts. Andiron Steak & Sea is open from 5 to 10 p.m. daily, with a weekend brunch planned from 10:30 a.m. to 2:30 p.m. Reservations are recommended. For more information, visit andironsteak.com.