Tuesday, October 30, 2012

Finally ! , The Summerlin Dining Scene gets back on track with Farm-to-Table Inspired Cuisine. HONEY SALT is now open.

Ever since Summerlin lost two local favorite dining venues in the space of six weeks over a year ago , residents have been on the hunt for a replacement ( or at least a new spot ) to call home. Usually, as a journalist we stay objective and try not to get too excited over a new opening. But in this case, when you bring two restaurants legends from the famed Las Vegas Strip ,known for their culinary expertise  and put them right in our own back yard then how  can we not anticipate the best in a new dining venture.  Honey Salt is now open!  Honey Salt is the first independent venture from visionaries Elizabeth Blau and Chef Kim Canteenwalla. It is inspired by the couple’s passion for entertaining, as well as their friends and family, Honey Salt offers a glimpse into Elizabeth and Kim’s culinary life at home. From the relaxed sophistication of the design to the farm-to-table inspired menu, Honey Salt features the food, drinks and hospitality the couple has shared with friends and family for years.
Chef Kim Canteenwalla
As principals of the hospitality consulting group Blau & Associates, Elizabeth and Kim bring years of combined experience to the Honey Salt table. As founder and chairman of the company, Elizabeth is widely credited with the transformation of Las Vegas into the world-class culinary destination that it is today. She is also an experienced chef and operator with a wealth of culinary knowledge and experience that spans the globe. When planning Honey Salt, they drew on years of entertaining at home, as well as favorite neighborhood restaurants in cities like New York and Los Angeles. “Honey Salt is inspired by the food we love to serve at home and the friends we love to share it with.” Elizabeth says. “It’s meant to be a social affair with a focus on community, creativity and comfort.”
Inspired by Elizabeth and Kim’s travels, their most cherished family memories and repeatedly requested favorites, the seasonally-changing menu is executed by friend and colleague Chef Joe Zanelli. Overseeing operations as GM/managing partner is Steve Jerome, who richly shares in Elizabeth and Kim’s dedication and vision to providing the best possible dining experience. Composed of the highest quality ingredients sourced from sustainable relationships with local and regional growers, farmers and fishermen, the menu is broken into whimsical sections such as “Get Comfortable,” “Family Favorites” and “Cole’s Corner,” a fun yet foodie kids menu created with the couple’s son.
Elizabeth Blau

An East Coast native, Elizabeth’s personal influences are  seen in the New England Fry with Ipswich Clams, Calamari, Blistered Shishito Peppers and Cured Lemon Ailoi; a riff on her Gramma Rose’s Turkey Meatballs with Alta Cucina Tomatoes, Caramelized Onions and Fresh Horseradish; and of course, the aptly named My Wife’s Favorite Salad, with Duck Confit, Arugula, Frisée, Pine Nuts and Pomegranate 
Kim’s international background combines with his love of simple cooking in dishes such as childhood favorite Nana's Tiffin Chicken Curry with Basmati Rice and Cucumber Mint Raita; Caramelized Sea Scallops with Charred Cauliflower and Truffle Sauce; and the Backyard Favorite Burger with Beehive Cheddar, Tomato Jam, Butter Pickle and Fries.  The wildly imaginative kids’ menu, which was planned, tested and approved by Cole and his friends, includes both delicious and nutritious offerings such as Mac and Cheese-Y, Yes Please-Y and Finger Lick’n Organic Chick’N Wings.
Elizabeth’s lifelong love affair with pastry guarantees that anyone possessing a sweet tooth will crave dessert staples crafted in collaboration with friend and pastry chef Justin Nilson. Sweet standouts include Brown Bag Baked Apple Pie and Honey Salt’s signature Triple Layer Cake which will change flavors daily. And of course, the not-to-be-missed Grow-Your-Own Sundae allows kids to “plant” the seed toward their imaginative dessert.
The restaurant was designed by Elizabeth and longtime decorator Randy Apel. Whitewashed brick, citrus green banquettes and an eclectic collection of mirrors mix with antique chandeliers and mismatched vintage chairs to create a cozy communal space true to the comforts of the home. Artwork from renowned food photographer and family friend Bill Milne and paintings by Elizabeth’s accomplished sister, Alex Blau , continue the theme of friends and family that fills the restaurant.
Honey Salt is located in at 1031 S. Rampart Blvd in the community of Summerlin, Las Vegas, Nevada. Honey Salt is open seven days a week and on all holidays. Lunch & Dinner are served from 11:30 a.m. to 10:00 p.m. Monday through Friday and 11:30 a.m. to 11:00 p.m. on Friday and Saturday, with weekend brunch coming soon. For reservations and more information, visit www.honeysalt.com or call the restaurant at 702.445.6100. They are very big on Social Media as well. Like” Honey Salt on Facebook at www.facebook.com/HoneySaltLV and follow Honey Salt on Twitter @HoneySaltLV or @elizabethblau1
We will be running  not walking  to Honey  Salt  very soon and will bring you inside Honey Salt for a taste by taste sip by sip report from what promises to be a wonderful dining experience.

Tuesday, October 23, 2012

Harrah’s Las Vegas and Ruth’s Chris Steak House have teamed up to open at Harrah’s Las Vegas next year.


Ruth's Chris Steak House will very well known and  is the largest upscale steak house company in the world, with over 130 restaurant locations around the globe. It was  Founded in New Orleans by Ruth Fertel in 1965. This classic restaurant  specializes in USDA Prime grade steaks served in Ruth's Chris signature fashion .

This classic restaurant is coming to the famed Las Vegas strip next year. Harrah’s Las Vegas has partnered with Ruth’s Chris Steak House to bring the first of its kind to the Las Vegas Strip.  Ruth’s Chris Steak House at Harrah’s is scheduled to open in the first quarter of 2013.  With locations in Harrah’s New Orleans and Harrah’s Cherokee in North Carolina, the Harrah’s Las Vegas location will mark the extension of the Caesars Entertainment—Ruth’s Chris Steak House relationship.  The new restaurant will inhabit the space formerly occupied by The Range, which will close Nov. 11, 2012.

“Ruth’s Chris Steak House is one of the most recognized steak houses in the world, and for good reason,” says Harrah’s Las Vegas president Rich Mazer. “It delivers fantastic food with welcoming and friendly service.  I’m excited to bring this exceptional restaurant to an ideal venue, overlooking the lights and excitement of the Las Vegas Strip “  he added .

The Las Vegas location will boast the restaurant’s signature sizzling steaks in a setting with panoramic views of the Las Vegas Strip. Menu items will include USDA Prime steaks, appetizers and delectable desserts , complemented by an award-winning wine list and handcrafted cocktails.

It will be located  on the second floor of Harrah’s Las Vegas and floor-to-ceiling window will encase the dining room offering the stunning views of the Las Vegas Strip.  Two private dining rooms will be enclosed in glass to take advantage of this vantage point.  Close to 400 seats will be surrounded by a rich , modern setting showcasing classic Las Vegas images overlaid with the New Orleans color and flavor from the historic restaurant’s roots.  Designers Interplan, LLC have incorporated a multitude of interesting fabrics and design elements to create an inviting space.

“We look forward to our restaurant opening in Harrah’s on the Las Vegas Strip and the expansion of the relationship with Caesars Entertainment,” stated Michael P. O'Donnell, chairman, president and chief executive officer of Ruth's Hospitality Group, Inc. “We will be proud to serve our Las Vegas guests heartfelt hospitality alongside signature sizzling steaks.We will keep out eyes on what should be a great addition to Harrahs and its guests in 2013!

Sunday, October 14, 2012

Caesars Palace has just taken the buffet to a whole new level with its $17 million dollar venue, BACCHANAL Buffet.

Caesars Palace has long been iconic on the famed Las Vegas strip.  With the recent  focus of  Las Vegas  on the worldwide culinary stage,  Caesars Palace  has kept its place on the strip with a long list of culinary all star celebrity Chefs setting up venues on the property.
Another iconic Las Vegas tradition is the buffet where historically tourists and locals alike queue up in seamless endless lines for a “trip around the world “featuring  dishes that resemble a land far way all without ever leaving a noisy crowded room . In THAT Las Vegas you could have that same experience three times a day and eat to your heart’s content.  As journalists in the Industry we have made it a practice to steer away from such a culinary carnival and focus on many other aspects of what these world class resorts have to offer.   That was the old Las Vegas. Caesars Palace has just taken the buffet to a whole new level with its $17 million dollar venue,  BACCHANAL Buffet.

BACCHANAL is not the buffet of the past that we just described by any means.  Designed by the legionary design firm Super Potato and headed up by Tesuo Aoyagi , this venue is world class in every since of the word. This all new dining extravaganza is actually nine  restaurants in a sleek modern setting offering fresh food and ingredients that is sure to tantalize your palate.
Executive Chef Scott Green
Executive Chef Scott Green has put together Chefs from around the world to create more than 500 dishes for guests to enjoy.  Walking into the buffet your senses are awakened as you scan room after room of mouthwatering dishes.

Chicken and Waffles

BACCHANAL can satisfy any craving you can imagine whether its prime rib, succulent chilled king crab legs, South Carolina shrimp and grits, Lamb Chops, Oysters, handmade sushi and sashimi, dim sum and even baked to order soufflés.  Chef Scott explained “My team of seven specialized chefs oversee the preparation of the food and is prepared in front of the guest that creates a fun interactive environment.”
Shrimp and Grits
BACCHANAL is also green, which is very important in these times using natural, recycled and reclaimed materials. This dining experience takes guests into a sensory trip that will excite all your senses.


The first and largest room is Glass complete with chandeliers, the second area is Wood that gives off a nice warm comfortable feeling .The third area is Steel  and focuses  on re-purposed , weathered plates from factories and warehouses  for a rustic feel .
King Crag Legs
One could stay in this 25,000 square foot foodie heaven for hours and just break the surface of what is offered, therefore it is highly recommended to visit multiple times and let your nose and eyes be your guide.  We enjoyed the Red Velvet Pancakes which are a house specialty, King Crab legs are a must. Additionally, you must try the Meatballs that rival any we have had in a fine dining venue.

Of course you can’t go wrong with fresh, hand-made dim sum , sushi , sashimi and Oysters from the east . Carnivores are not left out my any means. Prime rib carved to order, pepper steak and oak-grilled lamb chops will satisfy the meat lover in anyone.  And yes dessert choices are numerous and decadent with cheesecake, chocolate dipped strawberries and personal Soufflés just to name a few.

BACCHANAL Buffet has changed the way buffets will look in the future. Its contemporary design and breathtaking view of the Resort’s Garden of the Gods pool provides and combination that is unmatched and has set the bar very high in this city of all-stars.
Caesars President Gary Selesner , Chef Scott Green  and designer  Tesuo Aoyagi  have teamed up and created an 17 million dollar work of art .  BACCHANAL is an experience to be enjoyed by everyone, even cynical journalists who plan on experiencing BACCHANAL  as often as we can .