Salt and Straw May Be Bringing its Small Batch Ice Cream to UnCommons

The “curiously delicious ice cream” brand’s name appears on permit paperwork for construction at UnCommons
Photo: Official

UnCommons, the mixed-use development from Matter Real Estate that has been all over the Las Vegas restaurant news this year, seems to be adding another boutique brand to its food and drink lineup: Salt & Straw. Permit paperwork was submitted recently for work on a “Salt & Straw” project in suite 120 at 6815 Tom Rodriguez St.

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The brand was founded by cousins Kim Malek and Tyler Malek, who had a dream of opening an ice cream shop and, with a lot of work, made it happen. The chain now has locations in Portland, Los Angeles, the Bay Area, Florida, and beyond.

On the West Coast, Salt & Straw offers tasty and often startling flavors that don’t just go sweet but go savory as well. Classic flavors include like Sea Salt w/ Caramel Ribbons, Honey Lavender, Pear & Blue Cheese, and Strawberry Honey Balsamic w/ Black Pepper. Current monthly flavors are particularly wild in their flirtation with the savory: Green Fennel & Maple, Red Chili Curry & Makrut Lime Crispy Rice, and Spinach Cake w/ Chocolate Tahini Fudge.

What Now Las Vegas was unable to reach a representative of Salt & Straw on Tuesday morning. Keep your eyes peeled for more news on what UnCommons has in store for food and drink.

UPDATE: A representative of Salt & Straw reached out to What Now Las Vegas on Tuesday afternoon. The representative said that that Salt & Straw has not signed a lease for a Las Vegas location and has no Las Vegas sites under development.

Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.
Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.
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