A Note from Elizabeth and Kim,
We opened Honey Salt in 2012 as a chance to create a special restaurant of our very own, right in our own backyard. Honey Salt serves market inspired cuisine that draws from our travels, childhood memories, and countless meals we have shared in our home with friends and family over the years.
Honey Salt is devoted to our community and we are committed to using the best quality ingredients from local and regional farmers, fishermen, and growers. Our chef-driven, seasonal menus are built around a core of opening-day staples, accentuated with a thoughtful variety of creative dishes that evolve with the seasons to ensure a diverse offering.
Whether it’s our interpretations of classic comfort food or our lighter, wellness-based fare, our vegan options or our decadent brunch, Honey Salt’s product is always sourced, prepared, and served with love.
Our playful cocktails and American-centric wine list offer all the classics and plenty of surprises. Daily specials such as Green Garden Mondays, Live Music Tuesdays, and Wine Wednesdays make sure there is always something new to explore, and our famous Farm Table Dinners allow us to celebrate with all of you through a new theme each month.
Whether you’re a Summerlin local out with your family, on a date night, or for a girls’ lunch, or if you’re visiting Las Vegas seeking something unique off-strip, Honey Salt welcomes you with open arms.
We hope to see you soon!
James Beard Award Nominee Elizabeth Blau is the founder and CEO of restaurant development company Blau + Associates, and is widely credited with transforming Las Vegas into the world-class culinary destination it is today.Read More
A graduate of the prestigious Cornell School of Hotel Management, Blau began her career with famed restaurateur Sirio Maccioni. Blau’s work caught the attention of casino developer Steve Wynn and as the mogul’s vice president of restaurant development she revolutionized Las Vegas dining by attracting award-winning chefs to the groundbreaking Bellagio. In 2004, Wynn again recruited Blau to join Wynn Las Vegas as executive vice president of restaurant development and marketing.
In 2002, Blau founded Elizabeth Blau + Associates, a food and beverage consulting and restaurant operations firm working across hospitality and development. Assembling an impressive team of experts, Blau quickly turned the firm into one of the foremost companies in the field. Blau + Associates also own and operate multiple renowned restaurants, including the flagship Honey Salt in Las Vegas, and Buddy V’s at The Venetian; an Italian-American eatery in partnership with TLC’s The Cake Boss, Buddy Valastro. Blau + Associates also operates all of the restaurants and food & beverage at Parq, Vancouver, including a second outpost of Honey Salt, as well as the steakhouse The Victor, D6, BC Kitchen, and Mrkt East.
Blau’s awards and accolades are numerous, and she is dedicated to serving both her industry and her community. She was a judge on CNBC’s Restaurant Startup alongside Tim Love, Joe Bastianich, and Chef Antonia Lofaso. She has appeared as a judge on Food Network’s Iron Chef America, is an annual judge for Hotel Magazine’s best restaurants, a member of OpenTable’s Advisory Board and has been featured on the Travel Channel and the Martha Stewart Show.
Blau has delivered addresses at storied venues such as the Culinary Institute of America, Cornell University, and the Ecole Hoteliere in Lausanne, Switzerland, and is a member of the James Beard Foundation. Blau passionately supports local organizations including Three Square and Communities in Schools, and also serves as a trustee for the Culinary Institute of America. Most recently, Elizabeth co-founded Delivering with Dignity, a platform that provides chef-prepared, healthy, diverse meals to those most at risk in the Las Vegas community while keeping as many employees employed during the Covid-19 pandemic as possible. Additionally, Blau is proud to have co-founded Women’s Hospitality Initiative, dedicated to the research, education, and support of women in food hospitality. WHI is committed to developing and implementing programs that help empower women to reach their full leadership potential. WHI also provides fact-based educational curriculum to emerging women leaders in hospitality from the high school level and into the workforce, including networking, mentorship, advocacy, and community support. She lives in Las Vegas with her husband Kim, their son Cole, and their two golden retrievers Brookie and Dodger.
Chef Canteenwalla brings tremendous hospitality expertise and industry leadership. His ambition to perfect the art of dining reflects his sincere love of food and genuine dedication to exceptional service. He is co-owner and culinary visionary behind all of EBA’s restaurants.Read More
The former executive chef of the MGM Grand in Las Vegas and the Beau Rivage in Biloxi, MS, Canteenwalla has helmed restaurants and resorts around the world, including Cambodia, Indonesia, Dubai, and Thailand. He is a four-time participant in Best Hotel Chefs in America series at the James Beard House and, fought along chef Kerry Simon to win the Iron Chef American Battle Hamburger.
Like his wife, Canteenwalla is an active supporter of both his industry and his community. A participant in dozens of high-profile culinary events, including guest chef appearances around the world, Canteenwalla also proudly serves on the Culinary Council of Three Square, a Las Vegas based food bank. He also serves as a culinary advisor for Las Vegas’s Life Is Beautiful Festival, an annual celebration of art, music, and food in Downtown Las Vegas.