WITH AN INVITING DESIGN AND FARM-TO-TABLE
INSPIRED FARE,
HONEY SALT SETS THE TABLE FOR COMFORT IN LAS VEGAS
Opening today, Honey Salt is the first independent venture from hospitality visionaries Elizabeth Blau and Chef Kim Canteenwalla. Inspired by the couple’s passion for entertaining, as well as their friends and family, Honey Salt offers a glimpse into Elizabeth and Kim’s culinary life at home. From the relaxed sophistication of the design to the farm-to-table inspired menu, Honey Salt features the food, drinks and hospitality the couple has shared with friends and family for years.
As principals of the hospitality consulting group Blau & Associates, Elizabeth and Kim bring years of combined experience to the Honey Salt table. As founder and chairman of the company, Elizabeth is widely credited with the transformation of Las Vegas into the world-class culinary destination that it is today. Kim is a seasoned chef and operator with a wealth of culinary knowledge and experience in destinations across the globe. When planning Honey Salt, the couple drew on years of entertaining at home, as well as favorite neighborhood restaurants in cities like New York and Los Angeles. “Honey Salt is inspired by the food we love to serve at home and the friends we love to share it with.” Elizabeth says. “It’s meant to be a social affair with a focus on community, creativity and comfort.”
Inspired by Elizabeth and Kim’s travels, their most cherished family memories and repeatedly requested favorites, the seasonally-changing menu is executed by friend and colleague Chef Joe Zanelli. Overseeing operations as GM/managing partner is Steve Jerome, who richly shares in Elizabeth and Kim’s dedication and vision to providing the best possible dining experience. Composed of the highest quality ingredients sourced from sustainable relationships with local and regional growers, farmers and fishermen, the menu is broken into whimsical sections such as “Get Comfortable,” “Family Favorites” and “Cole’s Corner,” a fun yet foodie kids menu created with the couple’s son.
An East Coast native, Elizabeth’s influences can be seen in the New England Fry with Ipswich Clams, Calamari, Blistered Shishito Peppers and Cured Lemon Ailoi; a riff on her Gramma Rose’s Turkey Meatballs with Alta Cucina Tomatoes, Caramelized Onions and Fresh Horseradish; and of course, the aptly named My Wife’s Favorite Salad, with Duck Confit, Arugula, Frisée, Pine Nuts and Pomegranate Kim’s international background combines with his love of simple cooking in dishes such as childhood favorite Nana’s Tiffin Chicken Curry with Basmati Rice and Cucumber Mint Raita; Caramelized Sea Scallops with Charred Cauliflower and Truffle Sauce; and the Backyard Favorite Burger with Beehive Cheddar, Tomato Jam, Butter Pickle and Fries. The wildly imaginative kids’ menu, which was planned, tested and approved by Cole and his friends, includes both delicious and nutritious offerings such as Mac and Cheese-Y, Yes Please-Y and Finger Lick’n Organic Chick’N Wings.
Elizabeth’s lifelong love affair with pastry guarantees that anyone possessing a sweet tooth will crave dessert staples crafted in collaboration with friend and pastry chef Justin Nilson. Sweet standouts include Brown Bag Baked Apple Pie and Honey Salt’s signature Triple Layer Cake which will change flavors daily. And of course, the not-to-be-missed Grow-Your-Own Sundae allows kids to “plant” the seed toward their imaginative dessert.
The restaurant was designed by Elizabeth and longtime decorator Randy Apel. Whitewashed brick, citrus green banquettes and an eclectic collection of mirrors mix with antique chandeliers and mismatched vintage chairs to create a cozy communal space true to the comforts of the home. Artwork from renowned food photographer and family friend Bill Milne and paintings by Elizabeth’s accomplished sister, Alex Blau, continue the theme of friends and family that fills the restaurant.
Honey Salt is located in at 1031 S. Rampart Blvd in the community of Summerlin, Las Vegas, Nevada. Honey Salt is open seven days a week and on all holidays. Lunch & Dinner are served from 11:30 a.m. to 10:00 p.m. Monday through Friday and 11:30 a.m. to 11:00 p.m. on Friday and Saturday, with weekend brunch coming soon. For reservations and more information, visit www.honeysalt.com or call the restaurant at 702.445.6100. “Like” Honey Salt on Facebook at www.facebook.com/HoneySaltLV and follow Honey Salt on Twitter @HoneySaltLV or @elizabethblau1