Honey Salt

Co-owned by industry veterans Elizabeth Blau and Chef Kim Canteenwalla, the restaurant centers on seasonal, locally sourced cooking served with neighborhood warmth. Beyond comfort staples, the kitchen turns out artisanal pizzas, fresh seafood, and curry, rounded out by homemade desserts. Brunch is another strong focus, featuring plates like Eggs Benedict with fried chicken and hot honey chicken biscuits paired with blood orange mimosas. Seating spans the rustic-chic main dining room, an outdoor patio, and private spaces arranged for family-style meals.