Decor-wise, Honey’s is a study in contrasts. A somewhat claustrophobic entrance (inside a building that isn’t the most conspicuous—although that may be a good thing) leads to a two-story, airy and light area with a bar and several tables. However, there is also another dining area (complete with skylight) with tables that—at least in my area of the restaurant—might seem too close, for some. (My dining companion and I actually started talking with our neighbors, primarily because one was using an LED light to take photos of their dishes—and I even held it at one point.)
As for the cuisine, Honey’s has food that’s described as American fare inspired by the Mediterranean. There are certainly dishes like that here (with some items dotted with olive tapenade, for example); however, there are also offerings such as grilled striploin.
Nevertheless, practically every dish was exquisite. My friend adored his grilled romaine caesar, which came with egg-yolk sabayon, pickled shallot and parmesan. Scallops were delicate yet tasty, and the pork chop (with malted parsnip and root beer jus) was an explosion of flavor. The striploin (with sunchoke puree and mustard greens, along with sauce bordelaise) was also done very well. Top it all off with an artfully presented mousse, and you’ll return to Honey’s for your next special occasion. (By the way, some of the dishes may be different on the website.)
Also, a special shout-out goes to servers Michael and Trevor, who managed to shower several diners with attention and make them feel like the only ones in the room.
Honey’s is a pretty unforgettable experience. However, I do have one suggestion: Add a dance floor. The mix of ’70s and ’80s dance music might make more than a few people work off their meals right there.
Prosecco
As opposed to Honey’s, Prosecco (710 N. Wells St.; Prosecco.us.com) has been around for a decade.
In this era when restaurants seem to close at a moment’s notice (e.g., mk and 42 Grams), it’s a positive sign when a spot has been around for as long as Prosecco—especially in the ever-so-trendy River North area.
I’m going to be honest: I had been to Prosecco and, while I had a pretty smooth experience, my friends and one of my friends’ mothers did not—so I was a little hesitant.
However, I needn’t worried. Chef Mark Sparacino (who has run Topo Gigio and his own namesake spot, Sparacino’s) certainly knows his fare, as he gathers inspiration from all of Italy’s regions to create classic dishes—and the ultimate in comfort food.
The burrata is among the best I’ve tasted (and I’ve sampled a lot), and the squash blossoms were absolutely divine. A unique avocado salad comes with baby lobster and prawns, sweet peppers, scallions, basil oil and a balsamic glaze.
The pasta dishes, while familiar, were no less impressive (and Prosecco even offers gluten-free and whole-wheat pasta, if that’s desired). The orecchiette tartufate (with black truffle cream, white truffle oil and shaved Grana Padano) was a dream, as well as the pappardelle. However, regarding dishes, these are only the tip of the iceberg, as other items range from wild-caught salmon to eggplant to double pork chop.
Regarding drinks, Prosecco has a huge wine list—and, of course, there’s plenty of prosecco. However, there’s nothing wrong with a little limoncello to end your night at this delightful restaurant.
Note: Restaurant/bar profiles are based on invitations arranged from restaurants and/or firms.