When Honey Salt opened, some five years ago, it signaled a shift in the dining paradigm.  Here was an upscale restaurant that was equally fitting for brunch with the in-laws, a ladies lunch (with copious amounts of wine), or a birthday party for your 8-year old and his peeps.  Developed by the husband-and-wife team of Elizabeth Blau and Chef Kim Canteenwalla, Honey Salt opened with aplomb and has remained a mainstay for Summerlin diners, ever since.

Fast forward to today, and Honey Salt has gone international, anchoring the food-and-beverage program at the new Parq Vancouver in lovely British Columbia, Canada.  Located on the street level of the new resort, just off the lobby of the JW Marriott Parq Vancouver, Honey Salt beckons to passers-by with its warm, inviting glow, and the animated faces of those in the dining room and the lounge (which, in relatively short time, has become a particularly happening local gathering place).

Recently, while in Vancouver, I joined a friend for dinner, at Honey Salt, and was pleasantly surprised that it wasn’t just a cookie-cutter of the Las Vegas original (though there’s certainly no shame in that game); but rather a delightfully B.C.-centric version.  As such, the biggest commonality shared by the two Honey Salts is their mutual raison d’etre – serving chef-driven (in the case of Vancouver, Executive Chef Jason Labahn), farm-to-table cuisine (with a strong emphasis on regionally-sourced ingredients), that highlights the local bounty, in a comfortable setting (which, in the case of Honey Salt BC, is much larger and roomier than its older sibling).

Under normal circumstances, I'm not a big cocktailer; but, seeing as I wasn’t driving, I ended-up guzzling a trio of Honey Salt’s take on the Moscow Mule – the Parq Mule (Stolichnaya Vodka, lime, apple, spices, and Fever Tree ginger ale).  Good and ginger-y, just the way I like it, the Parq Mule is a zesty way to get one’s buzz on, without becoming sloppy.

To kickstart our parade of food, I ordered the Tofino Fry (calamari, sidestripe shrimp, lemon, and peppers, with a side of spicy Japanese “kewpie” mayonnaise); while my companion opted for the Scallops (with charred cauliflower, vanilla bean cauliflower puree, and truffle sauce).  Frankly, I have no idea what Tofino means, but they had me at “Fry.”  This dish was so inviting that I’m somewhat embarrassed to admit that I used my fingers to pick-up and then dip each bite of deep-fried deliciousness.  Whether shishito pepper or squid, every morsel was electrified by that sensational mayonnaise dipping sauce!  I even dipped the precisely prepared scallops, in it (and it totally worked).

As our entrees, I went with the Nana’s Tiffin Chicken Curry (with basmati almond rice, papadums, mint raita, and mango chutney); while across from me, the Two River Farms Filet (with mushroom, rosti potato, spinach, and red wine jus) was eliciting ooohs and aaahs of contentment.  I went with the chicken because I felt like having a bit of comfort food, to counteract the cold, damp weather, and it totally did the trick.  Meanwhile, the filet was cooked and seasoned to perfection (rare, and lightly) and I ended-up eating a good part of my friend’s entrée, as well as my own.

But the headline, for me, was our dessert, the Society Chocolate and Banana Cake (caramelized bananas, and milk chocolate mousse, with a dark chocolate glaze).  Damn, that was good!  So moist that it required laying on its side, and so decadent that a slice warranted being wafer-thin; I still required that the last half be boxed-up to go.  Rest assured, however; that it still tasted utterly divine, when enjoyed out of the to-go container, at 3am!

Honey Salt at Parq Vancouver is such a culinary homerun, that one wonders if, in foodie circles, B.C. might not come to stand for “Blau Canteenwalla.”

Honey Salt
Parq Vanvcouver
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