HONEY SALT WILL BE YOUR NEW HOME AWAY FROM HOME
The shabby chic surroundings at Honey Salt, the first independent venture from hospitality veterans Elizabeth Blau and chef Kim Canteenwalla, is like wandering into your grandma’s kitchen if she was a culinary hipster who made her own apple pies and ice cream, and tempted you with Yellowtail Crudo, Tuscan Cannellini Bean Soup and her homemade Chicken Curry.
A whitewashed brick interior, earthenware plates, brown craft paper placemats, mismatched vintage chairs, and a welcoming atmosphere are not the only inviting things at Honey Salt. A farm-to-table inspired menu offers mouthwatering fare such as Grass-Fed Filet Mignon, Mary’s Free Range Brick Oven Chicken, and Caramelized Sea Scallops on the dinner menu.
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. Inspired by their travels, cherished family memories and repeatedly requested favorites, the seasonally-changing menu at Honey Salt is executed by chef Joe Zanelli.
We were there for lunch and left especially smitten with the juicy and perfectly crusted Roast Scottish Salmon served with a sweet and savory quinoa pilaf, braised fennel and a spicy housemade peppadew chimichurri. A creamy slaw cleverly topped Honey Salt’s Biloxi Buttermilk Fried Chicken Sandwich, an ode to where Blau and Canteenwalla met, for a tasty picnic on a bun.
Don’t make the mistake of leaving without dessert. Blau’s lifelong love affair with pastry guarantees that anyone possessing a sweet tooth will crave dessert staples crafted in collaboration with pastry chef Justin Nilson. So far the restaurant’s runaway hit has been its Brown Bag Baked Apple Pie. However, Honey Salt’s signature Triple Layer Cake of cocoa nibs, chocolate fudge, roasted bananas, cardamom and brown sugar butter cream icing is an orgy of flavors. Our fork-down favorite was the Pumpkin Cheesecake with a toasted butter pecan crust, salted caramel, and spiced pumpkin seeds.
Honey Salt, 1031 S. Rampart Blvd, Rampart Commons, Summerlin
Open daily, lunch and dinner are served from 11:30 a.m. to 10 p.m. Monday – Friday and 11:30 a.m. to 11 p.m. on Friday and Saturday.
For reservations, visit www.honeysalt.com or call 702.445.6100