Andiron Steak & Sea is the newest restaurant concept from husband and wife team Kim Canteenwalla and Elizabeth Blau, set to open in spring 2015 at Downtown Summerlin, the massive shopping and dining development which makes its debut this week. The new restaurant will “abandon the traditional steakhouse concept in both menu and design” to focus on premium meats, shellfish and seafood in a lighter, seasonally inspired way. Honey Salt chef Joseph Zanelli will lead the kitchen, and James Beard Award winner Thomas Schlesser’s Design Bureaux Inc. will create the look. Canteenwalla and Blau recently opened Made L.V., a tavern at nearby Tivoli Village.
Kim Canteenwalla and Elizabeth Blau, in their new Made L.V. tavern, are readying Andiron for Downtown Summerin.
Hungry inhabitants at Downtown Summerlin won’t have to wait, however, to get their Capriotti’s fix. The sandwich shop’s 33rd location will open with Downtown Summerlin on October 9. To celebrate, Capriotti’s is hosting a grand opening party on November 1 where the first 100 customers in line will receive free Bobbies for a year. The store will also be donating all proceeds that day to the Las Vegas Rescue Mission. If you want every day to be Thanksgiving, better save that date.
After five years, 28 community dinners and more than $110,000 in money raised for dozens of local charities, Project Dinner Table will host its final event on October 11 at the Marjorie Barrick Museum at UNLV. “The last five years have been an incredible journey,” said PDT founder Gina Gavan. “We reinvested in our community by setting an example of what it means to be socially responsible and it’s a legacy we hope continues through everyone Project Dinner Table touched.” The last supper will feature chefs from Caesars Palace with proceeds benefitting Safe Nest and Blind Center of Nevada. For tickets ($190), visit projectdinnertable.com.
China Poblano at the Cosmopolitan is celebrating Dia de los Muertos with an altar dedicated to Mexican actor, singer and comedian Tin-Tan and a menu including specialty dishes and craft tequila and mezcal cocktails available from October 13 through November 2. Among the dishes are slow-braised duck and mole Miahauteco flautas, roasted pork ribs with mole amarillo, and tamales filled with chicken and habaneros or huitlacoche and salsa serrano.
The Jewish Community Center of Southern Nevada is going extra big this year with its BBQ Cook-off and Community Festival on October 19 from noon to 4 p.m. at Temple Beth Sholom. The event is open to all and includes a kosher barbecue cook-off judged by 18 chefs from all over Las Vegas, a kosher food truck, amusement activities, live music, beer and wine, cupcake decorating and more. Tickets are $10 for kids and seniors and $15 for adults. For information, visit jccbbq.com.
