April 13, 2015
Elizabeth Blau, who’s been nominated for a James Beard Award as the country’s Best Restaurateur, has teamed up with her husband, Kim Canteenwalla, to create a sophisticated steak and seafood restaurant. Andiron combines Blau’s terrific eye for stylish décor with Canteenwalla’s flair in the kitchen. In essence, Andiron is an ultra modern steakhouse in a Hamptons-style setting.
A tip of the hat goes to the chef, who created a precise and smart menu section devoted to upscale meats, while also making space for a nice selection of seafood and even vegetarian dishes. The couple describes the menu as an “homage to all things grilled, roasted, shucked and seared.”
The dynamic duo worked with designer Thomas Schlesser’s New York-based Design Bureaux, which designed Bar Boulud, David Burke Kitchen and Ma Peche in New York City. The dinner-only space includes a fireplace for cool nights and a patio when all is right outside. Here’s a look at Andiron.
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