Sweet and Salty

The closing of neighborhood staple Nora’s Wine Bar left a big void in the off-the-chain dining scene in Summerlin. Enter the husband-and-wife team of chef Kim Canteenwalla (Society at Encore) and restaurant consultant Elizabeth Blau (Simon at Palms Place, among others) to fill it. In October, Blau and Canteenwalla will debut their first off-Strip venture with the opening of Honey Salt, which Blau says will reflect the couple’s commitment to farm-to-table cuisine. “When we are in Cape Cod [Mass.], I go blueberry picking, dig clams and pull lobster traps, and Kim goes striped-bass fishing,” Blau says. “This is an opportunity for Kim and I to express what we both do. It’s his food, and it’s my food. And it’s all about how we do things at home.”

Blau says her life in Las Vegas changed forever when “intuitive forager” Kerry Clasby introduced her to Clasby’s curated assortment of fruits, vegetables, eggs and cheese. She says Clasby’s influences will be prevalent both at Honey Salt (1031 S. Rampart Blvd., 445-6100) and in a forthcoming cookbook due out in the spring that chronicles Blau and team’s recent trip foraging in Ojai, Calif. And while their restaurant is just now getting off the ground, Blau and Canteenwalla already are eyeing expansion. “With [a name like] Honey Salt, I can do a Honey Salt barbecue and a Honey Salt bakery,” she says. “We wanted a name that evoked food. And we didn’t want it to be pretentious.”

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By Xania Woodman

The hottest thing in your glass this fall will also be the coolest. “Beertails are the next 'big things' in mixology,” says Adam Seger, creator of Hum Botanical Liquor. “It is the perfect storm of the craft beer explosion and mixology renaissance.” Get ready to see them everywhere. But the best examples won’t be merely shades of the boilermaker or micheladas. True beer cocktails will follow closer to the classic definition of a cocktail—spirits, sugar, bitters and water. Or, in this case, beer.



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