Honey Restaurant- Surrender?
Has anyone checked out the new chef's tasting menu at Honey in Doylestown? There are a few scant details on the "what's new" section of the page and somebody told me it was a 15 or so-course degustation available Monday through Wednesday. It looks to be only $65 per person, which seems like a pretty good deal.
I'd be curious to see if anybody has checked this out!
I recently saw another posted about Honey Restaurant in Doylestown, so I figured I’d report on the Surrender tasting menu I had in June. The menu is 16 courses for $65 and is (or at least was) offered on Mondays, Tuesdays, and Wednesdays. Although some of the courses were portioned for each of the three members of our table, I would say that most of the courses were about the size of an average entree. Some were portioned, other we had to actually break up and share, family style.
All in and all, it was one of the most enjoyable dining experiences I have ever had. The food, drink, wait staff, atmosphere, and pacing of the meal were all exceptional. The evening really was paced so well-- we were definitely full by the end of it, but a very comfortable full (not stuffed or sick at all). It was really not that formal, but the food was just so great that I can’t recommend the meal highly enough.
Now, the most fun part about the meal was waiting to see what would come next. Our menus weren’t presented to us until the meal’s conclusion. Writing this, I almost feel like I’m giving away a movie spoiler. I can only assume that aside from the “all-season” items we had, anything you get from this menu in the fall would probably be different that what we ate in the summer. Some items are signature dishes to the restaurant, I think, so I guess they may be repeated. Anyhow, here goes. If you don’t want to see what we had, please navigate away from the page now!
Truffle and Smoke Potato Chips: House Cut Potato Chips, Hickory Smoked Sea Salt, Truffled Parmesan Fondue, Chives.
We received a decent size bowl of chips, enough for each of us to have a few. They were delicious and not too “truffled” in that pretentious way that some places use truffle oil. It was an aroma more than anything, and that and the smoked salt were excellent together.
Black Velvet Oysters: Hurricane Harbor on the Half Shells, Champagne-Shallot Mignonette, Guinness Reduction.
These were very good. Nice, clean, oyster with a sweet/sour reduction.
Oyster Po’ Boys: Cornmeal Crusted Oysters on Toasted Baguette with Baby Tomato. Pickled Shallots, Arugula Sprouts, and Saffron-Chile Aioli.
Another delicious, one-bite dish.
Fire and Ice: Chilled King Crab and Valencia Orange Salad, Pickled Green Mango, Toasted Sesame, Spicy Carrot Sorbet.
This was a highlight, and it’s on their regular menu, so you can get it anytime. Nice contrast of texture and temperature. Very unique.
Salmon Tacos: Spice Rubbed Scottish Salmon, Sweet Corn and Charred Poblano Relish, Soft Corn Tortilla, Huitlacoche Crema.
Really tasty taco.
Yellowfin Tuna Ceviche: Ruby Grapefruit, Breakfast Radish, Red Shiso, Grilled Green Tea Noodles.
This was the only course I didn’t love. I thought the radish, noodles, and grapefruit were a little bitter for the tuna. I liked it, just not as much as the other things I ate. In the dish’s defense, the rest of the table really liked it.
Rock Shrimp Tempura: Sour Apple, Peanuts, Sweet Avocado Salsa, Wasabi Caviar:
Perfect bite on a Chinese soup spoon. This was my favorite dish of the night. Texture, flavor, balance was all perfect, in my opinion.
Sesame Crusted Soft Shell Crab: Chilled Buckwheat Noodles, Mousseron Mushrooms, Wakame, Chile Spiked Ponzu, White Miso Emulsion
Busy dish, but the crab was delicious and fried perfectly. This was my first soft shell of the season, so it was a nice surprise.
Seared Scallops: Shredded Brussels Sprouts, Crispy Pork Belly, Marcona Almonds, Truffled Artichoke Butter.
This was another highlight of the meal.
Greek Lamb: Braised Lamb Collar, Melted Onion, Crispy Phyllo, Pea Tendrils, Ouzo and Preserved Lemon Yogurt
This was the heaviest course we had and it was delicious. It was almost like a big greek burrito filled with braised lamb. One of the more straightforward dishes we had, but really excellent.
Duck Toast: Coffee Braised Moulard Buck, Soft Scrambled Duck Egg, Jalapeno Jelly, Manchego Toasts
Yet another really remarkable dish. It was sort of a “build-your-own” toast dish. Really, really good.
Buffalo Sweetbreads: Fried Veal Sweetbreads, Honey-Chipotle BBQ, Rogue River Blue Cheese and Celery Salad
A very nicely cooked, playful sweetbread dish.
Beef and Escargot Skewers: Painted Hills Farm Beef Tenderloin, Burgundy Snails, Confit Mushroom, Applewood Bacon, Sweet Garlic Aioli
Another solid, tasty dish.
Sour Apple and Shiso Sorbet: Extra Virgin Olive Oil
American Artisanal Cheese Plate: Port-fig Jam, Honey Roasted Walnuts, Bosc Bear, and Buckingham Valley Honey
3 very good cheeses. One was the Rogue River Blue, one was a smoked Goat, and I can’t remember what the third was.
Booze for Dessert: Jameson Whiskey Bread Pudding, Sour Cherries, Guinness Ice Cream, Baileys Glaze
Flan: Honey Caramel Flan, Valencia Orange and Ginger Relish, Lemon Thyme Syrup
I prefer a less sweet dessert, so I actually preferred the flan, but they were both outstanding.
All in and all, it was a really remarkable meal. For something so well-orchestrated, it was a very causal experience. Assuming they would rotate at least some of the dishes, I would participate in the Surrender menu again in a heartbeat. For $65, it really isn’t all that expensive when you consider the variety and amount of food you are served. I can imagine a high-end restaurant in the city easily charging at least double that price, if not more. I highly recommend anybody in the general vicinity of Doylestown check this meal out.
42 Shewell Ave, Doylestown, PA 18901
We recently went to Honey, and I have to say that we were really happy with our meal. We went on a Saturday night, so we didn't do the surrender thing, but we had a good dinner nontheless.
We had a great cheese plate (rogue bleu, humbolt fog, and a few others), edamame hummus, steak and escargot skewers with bacon and spicy aioli, fries with oxtail gravy, short rib gravy over anderson mills grits, mussels with merguez, and a few other things. I liked everything but the mussels with merguez...my favorites were the steak and escargot skewers and anything with those grits.