Cuisine: Vegan , Barbecue
Menu: Add your menu. It's Free!
Death & Co's Ravi Derossi is the force behind Honeybee's, a old-west style whisky bar and vegan BBQ compete with its own player piano. Chef Amira Gharib, formerly of Boulud Sud, is heading up the kitchen with a complete plant-based menu utilizing sweet and tangy sauces to create dishes like Burnt End Brisket made with seiten, Vegan Chorizo, Corn Ribs and Fried Chicken. Apple Honey Waffles get a drizzle of hot maple syrup. There's also a slew of sides including scallion hush puppies and fried green tomatoes. For dessert, there's an Apple Sundae with boozy bourbon vegan ice cream. The beverage program, by Sother Teague (Amor y Amargo), features a 70-bottle whiskey collection including interesting Bourbons and Ryes. On the cocktail side think Manhattans, Old Pals, Juleps, Smashes and, Sours, alongside some playful takes on the Old Fashioned, including Teague’s Salt Peanuts Whiskey, a savory mix of Overholt, peanut syrup, peanut bitters and salt. Derossi says the 60-seat room "looks like it could’ve been cut straight from the upstairs brothel of a saloon in the nicest establishment in the old West." Honeybee's gets its name from Derossi's dog, a rescue from Katrina, saying he'd like to capture her spirit.
Neighborhood: East Village
Hours: Mon–Sun 5pm-2am