Prestigious clients, glitzy venues, superstar chefs, trend-setting concepts in Las Vegas and beyond—Elizabeth Blau and her namesake Blau & Associates restaurant consulting company have done it all in fine dining. But it’s Honey Salt, the new casual dining concept from Blau and chef/husband Kim Canteenwalla, that’s the center of her universe now. Much like any other independent restaurant operator, Blau is hands on at her new place. She works the floor, tweets the ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.