Farm-to-table Honey Salt fills Summerlin-area niche

The interior of Honey Salt is seen Sept. 7, 2017. The restaurant prides itself on fresh ingredients in an upscale but homey atmosphere. (Jan Hogan/View)

The interior of Honey Salt is seen Sept. 7, 2017. The restaurant prides itself on fresh ingredients in an upscale but homey atmosphere. (Jan Hogan/View)

The exterior of Honey Salt is seen Sept. 7, 2017. The restaurant prides itself on fresh ingredients in an upscale but homey atmosphere. (Jan Hogan/View)

The Biloxi buttermilk fried chicken sandwich is seen Sept. 7, 2017, is served with a side salad. (Jan Hogan/View)

The Margherita pizza from Honey Salt, seen Sept. 7, 2017, has a very thin crust. (Jan Hogan/View)

General manager Jed Wack says restaurant Honey Salt is one of those “everything-from-the-earth kind of concepts. It’s everything farm-to-table, down home and comfortable. It’s a reflection of our owners (Kim Canteenwalla and Elizabeth Blau ).”

Honey Salt’s dining room has more than 4,000 square feet, seats 220 and has an overhead sound system playing classics of the 1980s.

Items on the lunch menu included grilled cheese, a Biloxi buttermilk fried chicken sandwich, the backyard favorite burger, a turkey meatball flatbed and Margherita pizza. Dinner, starting at $19, includes shrimp scampi, pan-seared cobia, pan-roasted branzino, grilled Scottish salmon, caramelized sea scallops, chicken curry and free-range chicken breast.

Contact Jan Hogan at jhogan@reviewjournal.com or 702-387-2949.