This week, Ira Sternberg spoke with Elizabeth Blau.
Elizabeth Blau is founder and CEO of Blau & Associates, a restaurant development company. She also owns and operates Andiron Steak and Sea in Downtown Summerlin, Honey Salt in Summerlin, and Made LV at Tivoli Village.
Blau’s food service career spans nearly three decades. She is widely credited with helping to transform Las Vegas into a world-class culinary destination.
She parlayed her extensive experience and expertise in the restaurant industry to found Blau & Associates in 2002. Blau assembled a team of experts and turned the firm into one of the foremost restaurant development companies in the field. Blau & Associate’s client list includes Celebrity Cruises, Destination Hotels and Resorts, the Kor Group, One and Only Resorts, Montage Resorts, Paragon Gaming, the Ritz Carlton Hotels and Resorts, Trump Casinos, Viceroy Hotels and Resorts and Wynn Resorts, among others.
Blau also maintains partnerships in four successful Las Vegas ventures. She and her husband, Kim Canteenwalla, opened neighborhood hot spot Honey Salt in 2012. Located on the west side of Las Vegas, the restaurant has gained attention locally and nationally for its sophisticated yet low key approach to seasonal American favorites inspired by the food the power couple serves at home.
Blau’s longstanding friendship with celebrity chef Kerry Simon resulted in their fifth collaboration together; they opened Simon Restaurant & Lounge at Palms Place in 2008 with partner George Maloof. Buddy V’s at the Venetian is a collaboration between Blau and the world famous “Cake Boss” Buddy Valastro. Blau and her husband opened their west side restaurant, Made LV, an American tavern located in Tivoli Village, and recently opened Andiron in Downtown Summerlin.