When James Beard Award–nominated chefs Elizabeth Blau and Kim Canteenwalla got tired of working kitchens down on the Las Vegas Strip, they retreated to Summerlin and opened Honey Salt. The restaurant has become a favorite among locals, and a destination eatery for visitors as well. The fare is mostly Mediterranean-influenced, with shareable small plates, but it includes spins on American classics such as a buttermilk-fried-chicken sandwich. Blau’s Caesar salad (with chopped kale and a black garlic dressing) is also is pretty famous. One of the most flavorful options also is the simplest: cast-iron-griddled Idaho trout with cauliflower couscous, pine nuts, and watercress.
