Andiron Now Open for Lunch with New Menu

Andiron Steak & Sea in Downtown Summerlin has expanded its service to include lunch, served Monday-Friday from 11:30 a.m. to 2:00 p.m., in addition to its Sunday brunch from 10 a.m. to 2 p.m. and nightly dinner service from 5 p.m. Also new in the kitchen is Executive Chef Micah Waltz, a native of Post Falls, Idaho and graduate of the Le Cordon Bleu in Scottsdale, Arizona. Waltz has an extensive fine dining background in Las Vegas, having worked at Sensi, Le Cirque and Jean George Steakhouse before joining the Blau/Canteenwalla team and opening Made LV.

Starter standouts on the new lunch menu include Heirloom Tomatoes paired with feta cheese, basil, pickled watermelon and olive oil; and Burrata & Roasted Peaches with toasted pistachios, locally-grown peaches and white balsamic.

For my main course recommendations, the BLT is unique in that the maple-glazed bacon used is a cut as thick as a steak, of which Chef Waltz says he grills over apricot wood, which adds a bit of fruitiness, but is not as fruity as apple wood. And, the beer-battered Fish & Chips made with Alaskan cod was so tender it melted in my mouth, an experience I’d only had when eating Chilean sea bass.

An especially good deal is the Power Lunch, priced at $26, consisting of choice of Caesar salad, little gem salad with buttermilk blue cheese or sweet corn soup with lump crab; choice of roasted chicken breast or petit filet; and dessert of crème brulee donut.

In addition to the new menu, Andiron has also greatly expanded its spirits list, with more than 70 bourbon, scotch and whiskey choices, 25 of which are bourbons and ryes, such as the Thomas H. Hardy Sazerac Rye and Four Rose Single Barrel Bourbon that I enjoyed. I also enjoyed conversing with Server Steve Lester, who in addition to being the epitome of what an excellent server should be, is a fan of spirits and knows quite a bit about them.

The Palm Reopens After Extensive Remodel

A staple of Las Vegas since 1993, The Palm Restaurant at The Forum Shops at Caesars reopened on Sept. 7 after a two month-long closure for an expansive remodel. A week later a media dinner was held to show off its new look and menu. On hand to speak to the gathered media was Bruce Bozzi Jr., a fourth-generation descendent of The Palm’s co-founder and son of The Palm’s co-chairman and co-owner, who spoke about the history of the restaurant and the future that lies ahead for the redesigned space.

The new look includes an expansive hand-painted wall mural of the Vegas Strip covering the evolution of Vegas from past to present, created by The Palm’s resident artist Zack Bird; and more than 50 celebrity caricatures painted by Bird’s team, including Caesars headliners Céline Dion, Rod Stewart and Reba McEntire.

The dinner, prepared by Executive Chef Kiko Ojeda, included both old and new menu items of Italian favorites and steakhouse classics. We were treated to Maple-glazed Thick-Cut Applewood Smoked Nueske Bacon, Coconut-Crusted Sea Scallops, Crispy Calamari Fritti, Baby Kale Salad with toasted pine nuts and sun-dried cranberries, Jumbo Crab over Grilled Romaine Hearts, Bone-in Colorado Veal Rib Chop, 14-day Dry-aged Duroc Pork Porterhouse and the ultimate steakhouse delight: 1/2 Broiled Jumbo Nova Scotia Lobster and 1/2 Prime New York Strip. The meal was capped off with Warm Cinnamon Sugar Donut Holes and Flourless Chocolate Cake.

Needless to say, no one left hungry and this reporter gives a nod of approval to the new look and taste of a Vegas mainstay that has stood the test of time.