Back in November, owner Ravi DeRossi told me that it was time to change up concepts at the space. This spring, Honeybee's, specializing in plant-based Texas BBQ and bourbon and rye, will make its debut.
Like his other restaurants — LadyBird and Avant Garden, among them — the menu will be all vegan.
DeRossi told Eater that he's experimenting with a blend of mushrooms and other vegetables to create his own "meat" patties.
He says he wants to avoid “fake meat” products like seitan — instead honing in on vegetable dishes with barbecue flavors.
DeRossi brought on chef Amira Gharib to helm the kitchen. She’s spent time in fine-dining kitchens like Daniel Boulud’s Boulud Sud and Jean-Georges Vongerichten’s Matador Room in Miami.
At Honeybee’s, drinks will center almost exclusively on whiskey, specifically rye and bourbon, a first for the cocktail bar owner. All-American craft beers will also be served, he says.
The corner space on Avenue A and Sixth Street also houses two other DeRossi operations — Mother of Pearl and Amor y Amargo.
Previously on EV Grieve:
A concept revamp for the Cienfuegos space on Avenue A
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