We are a wild to table restaurant–we take pride in using local, organic produce to prepare almost everything in our dishes ourselves. We pickle, brine, smoke, braise, and ferment to showcase the best our local farmers have to offer.
Our Late Summer Menu is 5 courses.
We use 5 Sustainable farms and a network of foragers from Pennsylvania to the Nova Scotia to fully express the unique favors of “The North East”
The price is...
Our Omakase menu changes daily based on what we get from our foragers and hunters, but often features seafood, game and exotic vegetables. At Honey Badger, there are not 4 seasons, there are 365.
If you are interested in learning more about our offerings, please fill out the request form and we will contact you to discuss details.