Sunday, June 24, 2007


Here we go with another of our favorites. Honey, located in Northside, on Hamilton Ave, just North of the Ludlow viaduct, is in the spot originally occupied by Boca, when David Falk started on his own. It is now the property and provenance of Shishana Freedman who is the Chef and owner, along with her husband.
Honey is loud and at eight o'clock Saturday night packed, thank goodness if we want them to stay in business and prosper, and I certainly do. If you want it quieter go on a week night or for lunch.
They do not take reservations, but if you have some special needs give them a call, 513-541-4300 and they will try to be accommodating. It is handicapped accessible, thru the Patio.
Shoshana is a wisp of a female but her energy and inventiveness make up for her size. She is a wizard with flavors and her ideas are always inventive and rewarding.
Honey has a full bar and a fine wine list. They are open both at lunch and dinner, 5 or 6 days a week, I'm never sure.
Last night we went with another couple and had four excellent meals. I tried the Belgium Waffle topped with crab and avocado, for a first course. The heft of the waffle, which I believe was made with "buckwheat" contrasted perfectly with the lightness of the crab and avocado. The waffle had a sweet crust and was surrounded by several vegetable coils. My main course was Diver Scallops done perfectly with an accompaniment of mushrooms, grilled and brazed onion slice and a bit of root vegetables. The others had either wild mushroom ravioli or beef carpaccio for their first courses and either the scallops or roast chicken served on a bed of some kind of a bean, reminiscent of lentils. One of our party though it was delicious another though it was dry.
The service was very good, especially considering we were at a peak time. The food came from the tiny kitchen hot and well plated. Dinning with Shoshana is a treat.
We had an excellent bottle of Rose, not my favorite but I admit it was very tasty and I didn't hold back. I had always thought that Rose was a blend of red and white, how naive can you be, but I learned last night that it is made entirely for "red grapes" and receives it color from the amount of time the skins are left in the process.
Dinner, including the wine and coffee can to about $50/person.
Enough raving and education. Try Honey and let me know what you think?

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