While farm-to-table eating is nothing new, the Las Vegas eatery 'Honey Salt' is giving the term a whole new meaning by bringing the concept to the heart of the Mojave Desert.
Run by Elizabeth Blau and her husband Chef Kim Canteenwalla, Honey Salt is a family-oriented restaurant that serves up farm-fresh fare all year long. The homey eatery boasts a farm-to-table menu that features as many regionally grown ingredients as possible. Although the menu rotates with the seasons, some standout dishes include the Farmers Toast made with local pears, the Turkey Meatballs stuffed with Bellweather Farms' ricotta and the Braised Short Ribs served over Anson Mills’ polenta. The menu also includes homemade desserts and handcrafted cocktails for an unforgettable dining experience.
For those attending Trend Hunter’s Las Vegas innovation conference who are looking to skip the dodgy Vegas buffets, Honey Salt is a fresh and tasty alternative.