[The Perfect Meal]

Chef Kim Canteenwalla prescribes his favorite dishes at Andiron

Chef Kim Canteenwalla bounces between Honey Salt, Made L.V., Buddy V’s and his newest restaurant, Andiron Steak & Sea.

Kim Canteenwalla is the managing director of Blau & Associates, the company’s chief culinary mind consulting on numerous restaurant projects across the country and overseeing four popular Las Vegas dining destinations. When we asked the Canadian-turned-veteran of Vegas hospitality to put together his perfect meal, he understandably got excited about the food at his newest project, Downtown Summerlin steakhouse Andiron. Let the chef’s tasting commence.

Andiron Steak & Sea Downtown Summerlin, 702-685-8002. Daily, 5-10 p.m.; Sunday brunch, 10 a.m.-2 p.m.

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      NUESKE BACON-WRAPPED MATZO BALLS ($12) “This has been on the menu since we started, and for me it’s about getting a lot of flavor into something very plain and simple. I think we get it flavorful with horseradish infused into the crème fraiche plus a little fresh horseradish on top, and of course the bacon. We do get a lot of comments about that, but it works.”

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      MIDNIGHT RAMBLER NO. 2 ($14) Call it Kim’s cocktail. “Instead of Bulleit Bourbon, which we use on the original at Honey Salt, we use rye, a perfect ice sphere, Angostura bitters, a dash of maple syrup and a flamed orange peel. It’s got all the right elements with a little twist.”

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      RIB CAP ($34) “This is where all the flavor is,” Canteenwalla says of his favorite steak on the menu. “Major marbling, good fat content there and we use apricot wood and do it on the charbroiler first, then the grill for the smoke finish. And any steak, if someone gives me the opportunity to [cook for them], I’ll do medium rare.” This cut is garnished with confit cherry tomatoes, charred shishito peppers and peppercorn sauce.

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      MARY’S ORGANIC CHICKEN ($28) Andiron is known for terrific fish and vegetarian entrées, but Canteenwalla is in love with this updated chicken dish. “It’s simple, but I really like it. We confit the leg and brine the breast, which is seared and finished with brioche stuffing, and the drumstick meat is incorporated into the stuffing. The thigh is left whole and served with the breast, with black truffle jus. It’s my new favorite.” Roasted carrots and parsnips and braised kale round out the flavors.

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      ASHLEY’S CRÈME BRULÉE DONUTS ($10) “These were made by a pastry chef who worked with us for years, starting with Simon. They’re simple doughnuts: we proof ’em, fry ’em, sugarcoat them, let them cool a little then put the piping bag in and get the brulée in. Then, finish it with sugar and torch it.”

    Tags: Dining, Food
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