The sweetness of Honey Salt
This editorial appeared in the local newspaper last month:
https://www.reviewjournal.com/opinion/nevada-views-your-favorite-vegas-restaurant-is-dead-2095733/
I think that when this pandemic started, Governor Sisolak made some difficult but necessary decisions, having to close many businesses to prevent the Coronavirus from spreading. At first, I supported him, looking forward to the phases in which businesses could safely reopen. Unfortuantely, he's been inconsistent and scattershot in the past two or three months, having to go back a phase here, going forward again there, something forbidden at one place is acceptable at another. It's frustrating, and the restaurant and bar community is hurting from it. So I've decided to support the restaurants whose owners have signed on to the above letter.
First up is Honey Salt. This place is co-owned by the husband-wife team chef Kim Canteenwalla and Elizabeth Blau, who may well be the first lady of the local restaurant community. It's kitchen is headed up by Todd Harrington, a Facebook friend whom I haven't had the chance to meet. The concept is farm-to-table, featuring the sort of down-home comfort food that we grew up with.
First I had Elizabeth's Caesar Salad. Distingished from the classic recipe with the addition of kale, plus perhaps a surplus of Parmesan cheese, it's much like that time-honored salad that's regularly featured just about anywhere. And it's big, too!
And what could bring back old memories of family dinners than fried chicken (not counting KFC)? The buttermilk batter was fried to a perfect crisp, with honey and hot sauce on the side for additional flavor. It came with macaroni & cheese and cole slaw, two things I've never been crazy about, but from an thematic standpoint, were perfect accompaniments here.
Innovative and exotic? By no means. But what Honey Salt does, it does well -- beloved American classics, and at a decent price as well. And given the business it had on the Friday evening I went, I don't think it's going anywhere, Sisolak or no.
https://www.reviewjournal.com/opinion/nevada-views-your-favorite-vegas-restaurant-is-dead-2095733/
I think that when this pandemic started, Governor Sisolak made some difficult but necessary decisions, having to close many businesses to prevent the Coronavirus from spreading. At first, I supported him, looking forward to the phases in which businesses could safely reopen. Unfortuantely, he's been inconsistent and scattershot in the past two or three months, having to go back a phase here, going forward again there, something forbidden at one place is acceptable at another. It's frustrating, and the restaurant and bar community is hurting from it. So I've decided to support the restaurants whose owners have signed on to the above letter.
First up is Honey Salt. This place is co-owned by the husband-wife team chef Kim Canteenwalla and Elizabeth Blau, who may well be the first lady of the local restaurant community. It's kitchen is headed up by Todd Harrington, a Facebook friend whom I haven't had the chance to meet. The concept is farm-to-table, featuring the sort of down-home comfort food that we grew up with.
First I had Elizabeth's Caesar Salad. Distingished from the classic recipe with the addition of kale, plus perhaps a surplus of Parmesan cheese, it's much like that time-honored salad that's regularly featured just about anywhere. And it's big, too!
And what could bring back old memories of family dinners than fried chicken (not counting KFC)? The buttermilk batter was fried to a perfect crisp, with honey and hot sauce on the side for additional flavor. It came with macaroni & cheese and cole slaw, two things I've never been crazy about, but from an thematic standpoint, were perfect accompaniments here.
Innovative and exotic? By no means. But what Honey Salt does, it does well -- beloved American classics, and at a decent price as well. And given the business it had on the Friday evening I went, I don't think it's going anywhere, Sisolak or no.