Honey Salt Kim Canteenwalla Honey Salt

Honey Salt Awards

Farm-to-table menu inspired by the home recipes of executive chef Kim Canteenwalla and his wife, consultant Elizabeth Blau.
Open Lunch & Dinner daily, Brunch Sat.-Sun.

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Honey Salt, Las Vegas, NV


Honey Salt Restaurant Review:

This independent venture from the husband-and-wife team of executive chef Kim Canteenwalla and restaurant consultant Elizabeth Blau offers upscale dining with off-the-Strip prices. The setting is casual and relaxed --- décor was selected by Blau and Randy Apel and features whitewashed brick, mirrors, antique chandeliers, mismatched vintage chairs and artwork from food photographer Bill Milne and Blau's sister, Alex Blau. The restaurant's farm-to-table menu is inspired by the couple's personal recipes. Start with tuna tartare, balanced with pickled fennel, radish, preserved lemons and roasted tomato tapenade. Other family favorites to consider include caramelized sea scallops served with a vanilla bean cauliflower purée; a charred filet mignon with asparagus, fingerling potatoes, caramelized onions and house steak sauce; or Mary’s free-range, brick-oven chicken breast accompanied by kale and Anaheim pepper mac ‘n’ cheese. Honey Salt also has a vegan program and menu with more than a dozen items, most of which are also gluten free. A kids’ menu offers pasta and meatballs. Finish with warm bread pudding with blueberries, lemon ricotta and blueberry compote. An affordable assortment of wines taps New Zealand, Italy, Argentina, Australia, Oregon and California wineries. Brunch is served on weekends from 10:30 a.m. to 2:30 p.m.

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