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  • Elizabeth Blau greeted us at the door and stopped by the table to say hello, very personable and touching. On Average 3-4 servers per table. No Wait, Great Service Food was beyond all expectations - they are smaller in portions - when I order scallops I think of Hells Kitchen scallops, large 2-3' in diameter, the ones we were served were like 1" in diameter baby scallops but the flavor and prep work was top notch. The Rib Cap and Bone in was amazing of course we had to add the Lobster tail for a mere $28! A scream of a deal it was the perfect size! The course melted in our mouths, grilled asparagus, was perfection and the sauces were succulent and complimentary. The ambiance of Andiron Steak and Sea reminded me of Laguna beach and Tommy Bahamas mashed up. Beautiful simple, contemporary practical decor, comfortable lounge seating great open windowed kitchen and bar - This is a huge hit - Hard to beat HoneySalt, but each restaurant Elizabeth is a part of will be a roaring success - cannot wait to come back. We reserved online and they even prepared a special dessert for our special occasion. For a Vegas local - this is class act touch all the way!! Elizabeth is no stranger to food former F&B for MGM Grand and then exclusively transformed our valley by bringing in top notch chefs. She assist Steve Wynn for his Bellagio, Wynn And Encore then Elizabeth's husband Kim was the former Executive Chef for Steve Wynn and now opened up Honey Salt and Andiron (Love that Name, pronounced And - Iron.
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