Honey’s restaurant review - Chicago, USA

With an intentionally discreet façade meant to trigger wistful memories of a past, understated, European approach to fine dining, Honey’s gracefully snuck its way into Chicago’s West Loop dining scene.

Inside, a series of surprises designed by co-founders Andrew Miller and Justin Furman engage each guest throughout the dining experience. At the entrance of this former machine shop, dramatic low-capped ceilings opens to an unexpectedly bright room with a custom-designed quartzite bar that stretches in front of a series of angled mirrors, purposefully creating natural reflections from the skylight above. This leads to a more formal experience in the adjacent 60-seat dining room lined with rich, plush leather banquettes, custom oak shelving and elegant white linens.

Centrally focused on foods sourced from the bounty of the Midwest, executive chef and partner Charles Welch’s menu is straightforward American at the core, surrounded with layers of Mediterranean infusions and flavours. Farmland staples like seasonal vegetables, unique cuts of meat and handmade pastas are complemented by fresh seafood and bold North African, Italian & Greek spices. Chermoula marinated swordfish with spring vegetable panzanella and spit roasted pork chops are just a few of Welch’s creations designed to effortlessly pair with the list of innovative seasonal craft cocktails.