Honey Salt Restaurant

Honey Salt features a seasonally changing, farm-to-table-inspired menu that balances the realities of living in the desert with the amazing products regionally available for those willing to look a little harder. Created by restaurateur Elizabeth Blau and chef Kim Canteenwall, the dishes here take comfort food to a new level. Must-tries for dinner include the Burrata & Heirloom Tomatoes salad with basil pesto and croutons and the juicy Mary's Free Range Brick Oven Chicken served with a side of the flavorful kale & Anaheim pepper mac n' cheese. For lunch, the humble hamburger gets elevated by tomato jam and butter pickles. The menu is complemented by a selection of hand-crafted cocktails, a diverse and approachable wine list and a great selection of beers, making Honey Salt a great off-Strip spot to catch up with family and friends.