By: Bob Gurley
Downtown Summerlin has become the go-to place for upscale shopping and dining.
A new entrant to the gourmet eating scene is Andiron Steak and Sea, the brainchild of successful Restaurateur Elizabeth Blau and her talented husband/Chef Kim Canteenwalla. Billed as “an homage to all things grilled, roasted, shucked and seared” the menu has roots in classic dishes with a contemporary spin.
A quintet of appetizers tastefully welcome the feast to come. Maine Sea Scallops are made with English and sugar snap peas and truffle vinaigrette. Nueske Bacon-Wrapped Matzo Balls are prepared with horseradish crème fraiche and Sandy Valley Farms arugula.