Vegas Magazine - Niche Media - There is a place beyond the crowds, beyond the ropes, where dreams are realized and success is celebrated. You are invited.
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TASTE Honey Salt���s tempting pastry display. My Wife���s Favorite Salad uses local produce. FROM THE EARTH Elaine Wynn has been friends with the couple for years. 70 continued from page 68 when made solely with egg whites (���Elizabeth���s Style���). And the wood-burning roasted lamb porterhouse, accompanied by morels, ramps, and a pea tendrils ragout, is a standout celebration of spring. As the restaurant���s name implies, you need some honey to balance the salt, so save room for homey desserts like warm bread pudding, drizzled with a bourbon-toffee sauce and topped with a honey and salt whipped cream. A solid wine list is on offer, but it���s the ever-changing, handwritten reserve list, selected by general manager, managing partner, and oenophile Stephen Jerome, that makes diners feel like special guests for whom the ���occasion bottle��� is being pulled from the cellar. While Canteenwalla and Zanelli take care of the food, Blau is responsible for infusing the restaurant with warmth and making the house feel like a home. ���We are approachable, and careful attention was paid to make this a welcoming venue,��� Canteenwalla says. Collaborating with designer Randy Apel, Blau created a chic, comfortable space. Whitewashed brick walls impart a sense of age, and vintage chairs lend the space a lived-in vibe, while the citrus-green banquettes and antique chandeliers add refinement. Paintings and photos by loved ones adorn the walls to bring you further into their family fold. Alas, every party must end, so a small, but expanding, retail section lets diners take a bit of their experience home���from napkins and books to candies and artisanal jars of honey, salts, and mustards. From the ambience to the edibles, everything about Honey Salt says, ���Be our guest.��� 1031 S. Rampart Blvd., 702-445-6100; honeysalt.com V SEASONAL SIPS Even Honey Salt���s bar program is farmers��� market���driven, utilizing seasonal juices and ingredients. Inspired by travels abroad as well as the greatest hits in Vegas (and even the couple���s wedding menu), The Midnight Canteenwalla and Blau have Rambler created an impressive libation list divided into two categories: Sweeter Than Honey for the more delicate palate and Salt of the Earth for boozier options. Canteenwalla favorite is the Midnight Rambler (���I love the Stones,��� he says), composed of Bulleit bourbon, Fee Brothers Old Fashion Aromatic Bitters, and honey, served with a flamed orange peel, and chilled with a perfect sphere of ice designed to not dilute the drink. PHOTOGRAPHY BY SABIN ORR (HONEY SALT); JOE CORRIGAN/GETTY IMAGES (WYNN) Bread pudding In addition to their links to local farmers, Canteenwalla and Blau have forged solid relationships with farmers in Ojai and Santa Barbara, California, to procure the highest-quality ingredients. They work as well with ���intuitive forager��� Kerry Clasby, who also partners with Shawn McClain at Aria���s Sage. And now that spring has arrived, ���we are looking to grow relationships in the Nevada market, so we are sourcing our eggs, honey, produce, pork, and herbs from nearby,��� Canteenwalla says. The lunch menu offers the Whole Wheat Farmers Toast, which showcases the produce of the season, diced small and spooned over toasted whole wheat that has been slathered with either hummus (the vegan option) or whipped ricotta cheese. For dinner, My Wife���s Favorite Salad uses locally sourced greens and herbs as its base. VEGASMAGAZINE.COM 068-070_V_SC_LocalFlavor_HoneySalt_Spring13.indd 70 2/11/13 1:30 PM