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Honey Salt

Photo By Courtesy Photo

Appeared In
Special Issue
WWD Special Report issue 08/19/2013

FARM FRESH


In a city of opulent eateries, Honey Salt offers farm-to-table casual fine dining with a comfortable-chic decor. On the scene since October, Honey Salt offers seasonally changing family-oriented recipes inspired by owner Elizabeth Blau’s own kitchen and travels.


The space’s New England aesthetic includes a wall covered in photographer Bill Milne’s images of farmers’ markets in Cape Cod and Santa Barbara, Calif. Chandelier accents and a long row of booths create a relaxing vibe, and waiters’ outfits don’t match, thus avoiding the typical uniformed restaurant look.


Beverages run from fresh-squeezed juices to Honey Salt’s handcrafted cocktails, plus a full selection of beer and wine. Its famous buttermilk fried-chicken sandwich ($13) is a lunch favorite, but dinner guests can try the caramelized sea scallops with cauliflower puree ($30).


Children can choose from Cole’s Corner, the kid’s menu named for Blau’s son. Blau’s own favorite is grilled organic chicken with quinoa salad, avocado and dried cranberry ($15).


Summer’s seasonal dessert is peach pie, and fall will bring apple pie served with sea salt caramel ice cream. 


— Sophie Elkus
 
Honey Salt
1031 South Rampart Boulevard
Tel.: 702-445-6100
Hours: 11:30 a.m. to 10 p.m. daily; Sunday brunch, 10:30 a.m. to 2:30 p.m.
Web: honeysalt.com

 

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