Now You Can Make Reservations at Andiron Steak & Sea

Get excited. Andiron Steak & Sea from über-restauranteurs Elizabeth Blau and chef Kim Canteenwalla of Honey Salt, Made L.V. and Buddy V's Ristorante fame is just about ready to open at Downtown Summerlin.

Already reservations are being accepted for the Tuesday, March 10, opening.

The restaurant is an homage to all things grilled, roasted, shucked and seared. Canteenwalla notes that the menu includes more seafood and vegetarian options than you would expect on a steakhouse menu.

Take, for example, new starters including sea urchin toast with shaved radish, scallions, kaffir lime dust and chervil and an Alaskan King crab with avocado puree, grapefruit and fennel pollen. They sit side-by-side on the menu with main courses such as a 36-ounce Allen Brothers Tomahawk steak for two served with trumpet mushrooms and house made steak sauce and a North Atlantic turbot steamed with citrus and served with mashed sunchokes, sugar snap peas and ratatouille vinaigrette. On the side find mac and cheese waffles and ash-roasted leeks with lardons. The dessert menu includes Cara Cara cheesecake and crème brûlée doughnuts.

Stephen Jerome and chef Joseph Zanelli, managing partners at the couple’s Honey Salt and Made L.V. restaurants, head up the Andiron operations team.

Thomas Schlesser — who designed Bar Boulud, David Burke Kitchen and Má Pêche — created an interior that looks like a cottage in the Hamptons with navy and cream everywhere, set off by washed wood floors, plantation shutters from floor to ceiling and a glass-walled exhibition kitchen. Diners can sit at the bar or on the patio as well.

Andiron Steak & Sea plans to be open nightly from 5 to 10 p.m. with brunch on Saturdays and Sundays from 10:30 a.m. until 2:30 p.m.