Honey Salt

January 22, 2013
Back in October, Honey Salt was added to my must try list. It is farm to table inspired courtesy of Elizabeth Blau and her husband Kim Canteenwalla. Elizabeth is well regarded for her ability to lure culinary talent to the desert. She began enticing talented chefs to Bellagio, then to MGM properties and Wynn/Encore. Kim was most recently the chef at Society (Encore), where he had a long and successful run. Honey Salt is an extension of the couple's home. Delivering tried and true recipes to hungry diners. The restaurant is shabby chic, it fits nicely into the trendiness of Summerlin.

I tried to book a table on Saturday, but reservations filled within 45 minutes. Instead, we made reservations for 6:30 last night. It was so busy you'd never guess it was a Monday night, it bustled like a Saturday. And it never slowed.

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We were started with bread and in place of butter was white bean puree with pink peppercorn. Awesome! I had to ask what it was because I just couldn't place it. I'm not often fond of the texture of beans, but this was luxurious. The pink peppercorn added a bit of fruitiness and subtle heat. I couldn't get enough. Our server must have noticed my enthusiasm, he offered to bring more. Yes! Please!



We shared a Caesar salad ($9). It was crisp, lightly dressed and delicious. Frank had the filet ($32) with potato bacon hash and I had scallops ($28) served on a bed of cauliflower puree and drizzled with truffle sauce, and we shared sides of kale and anaheim pepper mac & cheese ($7) and brussel sprouts ($7).







Outstanding! Everything is so fresh and rather simple... the ingredients just shine. We pressed our luck and tried the apple pie ($9) for dessert. That, too, was scrumptious.



Extreme deliciousness all around. Our bellies were full, our tastebuds were pleased and dinner came in under $100 so it didn't break the bank either. Honey Salt was so refreshing. Watch out Summerlin; this sets the bar.

Honey Salt on Urbanspoon

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