My employer (I work in the restaurant industry) picks up the tab once every few months for our team to dine out at other great Chicago restaurants. TL:DR Honey’s executed at a 1+ Michelin star standard across savory and sweet courses, with service, decor and amenities to match. Whether a full dinner at the tables or a cocktail and bar snack – especially for dessert – there are many reasons why I want to go back.
We ate dinner at the bar because we felt more comfortable starting there, not really being the fine dining kind of folk. The bartender Tyler was beyond knowledgeable about spirits and was able to steer my girlfriend to a drink that was in tune with her likes – later he chose an amazing cab to pair with the steak – and was on top of all aspects of our six course meal making us feel cared for at all times.
The food was outstanding. Chef’s oysters and an aguachile crudo were super clean the flavors of sea brine enhanced with citrus and herbs. Roasted eggplant was elegant plated almost as if a dessert, with depth of flavor and texture making an impression. My favorite dish of the night was a hazelnut pasta made in house, quenelled and topped with truffles, literally been thinking about the pasta the entire time writing this review.
Steak was perfectly rested and juicy for it, with pommes dauphines. Nothing wrong with a little umami to prepare the palette for my true passion: pastry. Man these desserts were out of this world. Concord grapes took a starring role in a play on donuts that wowed with techniques I had never before tasted. And damn, that baked Alaska.
Loved the music (Steely Dan, Hall and Oates and other yacht rock favs) loved the products in the washroom (damn I’m a sucker for good smelling soap) and gotta go back for more pasta and desserts. No reason to have Michelin guide in Chicago if crushers like Honey’s don’t get at least a star. Welcome to the neighborhood, Honey’s is a star in my book.
3rdarm.biz 