She’s the founder and CEO of prolific restaurant development company Blau + Associates and a James Beard Award nominee, but we love Elizabeth Blau because Vegas wouldn’t be quite as Vegas without her. After graduating from the Cornell School of Hotel Management, Elizabeth began her hospitality career with the legendary Maccioni family and found her way to Las Vegas when Le Cirque made a deal to expand to Bellagio.
Steve Wynn hired her to develop Bellagio’s game-changing restaurant and chef lineup but that was just the first project that allowed her to make a major impact on Las Vegas. She went on to collaborate with the late Kerry Simon to create his hip, comfort food-focused restaurants, developed another stellar dining portfolio at Wynn Las Vegas and teamed with her husband chef Kim Canteenwalla on their first independent venture, Honey Salt—one of the city’s favorite neighborhood restaurants.
All The Vegas hosts Brock Radke and Mark Shunock talk with restaurateur and Vegas culinary pioneer Elizabeth Blau.
We talk with Elizabeth about her new Honey Salt Culinary Scrapbook; the experience of working on the massive Parq Vancouver project over much of the last year; collaborating with “the Cake Boss” Buddy Valastro for a homey Italian restaurant on the Strip; and her love of the ever-expanding, dynamic off-Strip dining scene.
EPISODE 13: THE VEGAS YOU NEED
Elizabeth remains infatuated with Yui Edomae Sushi, one of the top Japanese restaurants in this city or any other.
Mark loves the ’90s and he’s sure you will too when you check out the new I Love the ’90s concert residency at the Paris Theater.
Brock has started the countdown clock: You only have a few more months to see Celine Dion do her thing at the Colosseum at Caesars Palace.