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Pint-sized, dinner-only outlet serving modern & exotic American small plates sourced locally.
Address and Contact Information
Address: 67 Fenimore St, Brooklyn, NY 11225
Phone: (646) 670-0601
Website: http://honeybadgerbk.com/
Menu Photos
Order and Reservations
Reservations: resy.com
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Related Web Results
Honey Badger | Fine Dining Tasting Menu Brooklyn NYC
A micro seasonal 13 course tasting menu in Brooklyn. Fine dining, curated pairings, limited seats. Book your experience.
Honey Badger (@honeybadgerbk) • Instagram photos and videos
❌⭕️ #brooklyn #ny #nyc #nyeats #nyfoodie #nyfoodgram #anniversary #foodcontent #fyp #foryou #reels …
A Brooklyn Restaurant Reopens With the Fermentation … – Eater NY
Honey Badger, a Brooklyn tasting menu, reopens with Northeast dishes and a new fermentation lab created by Jason Ignacio White, the man who …
Reviews
Rachelle NewYork
This is the place you want to write home about! And without question, one of New York City’s most unique dining experiences! I’ve been back multiple times and am consistently amazed by the creativity of dishes, quality of food, and knowledge of the chef / serving duo. To top it off, the customer service here makes you feel more like a friend or family, than a customer. They also cater events which is fantastic to know! I cannot say enough good about this place. You just have to go for yourself! Honey Badger is 11/10 in my book!
… moreJeremy Friedman
This has been quite possibly the most extraordinary dining experience I’ve had in NY in half a decade. I can’t speak highly enough of the small, passionate team creating a wild-for aged, multi-sensory, humanistic, and narratively rich haute cuisine experience.
Every moment of this meal was an adventure for me. Across 11 courses and even water pairings, I ate my way across the ecosystems of the New York region in a way I never imagined before. I am altered by my time here at Honey Badger!
Delicious, and unlike any other restaurant in the city.
… moreEvery moment of this meal was an adventure for me. Across 11 courses and even water pairings, I ate my way across the ecosystems of the New York region in a way I never imagined before. I am altered by my time here at Honey Badger!
Delicious, and unlike any other restaurant in the city.
Richard W
A restaurant for the adventurous foodie, like Aska’s indie counterpart. Super interesting meal. While the cooking is less refined than Aska, the ingredients are more outlandish. Honey Badger feels more worth it than many of the “standard” fine dining options at this price range.
The tasting menu explores the flora and fauna native to the Northeast, many gathered from foraging. It changes throughout the year depending on the season. The restaurant will tell you at the time of booking—mine focused on fish.
I do wish we can order drinks by the glass. I don’t care much for wine, but the cocktails and homemade ferments were wonderful.
It’s incredible that this whole operation is run by two people.
P.S. I can’t upload the pastry dish because Google thinks the picture is inappropriate. It’s a croissant with scallop puree and baby shiner fish.
… moreThe tasting menu explores the flora and fauna native to the Northeast, many gathered from foraging. It changes throughout the year depending on the season. The restaurant will tell you at the time of booking—mine focused on fish.
I do wish we can order drinks by the glass. I don’t care much for wine, but the cocktails and homemade ferments were wonderful.
It’s incredible that this whole operation is run by two people.
P.S. I can’t upload the pastry dish because Google thinks the picture is inappropriate. It’s a croissant with scallop puree and baby shiner fish.
Visar Halili
Honey Badger is a culinary gem , from the moment you step inside, you are transported into a world where gastronomy meets artistry, and every dish tells a story. Offering an extraordinary “wild to table” experience, this establishment has undoubtedly set a new standard for fine dining.
What truly sets Honey Badger apart is their unwavering commitment to surprise and delight. The whole experience unfolds like a carefully choreographed performance, where each dish is presented with an air of anticipation, inviting guests to immerse themselves in the culinary journey.
… moreWhat truly sets Honey Badger apart is their unwavering commitment to surprise and delight. The whole experience unfolds like a carefully choreographed performance, where each dish is presented with an air of anticipation, inviting guests to immerse themselves in the culinary journey.
Ted Weitz MD
Hidden, literally hidden, in an alley in Brooklyn is one of the most amazing restaurant experiences I have ever had: The Honey Badger – My Noma experience❗️
A chef couple, Fjölla and Juntas, assisted by their friend Rachelle, created an amazing restaurant where they present food that, besides being incredibly delicious, is sourced from amazing local farmers or foraged by themselves from the ocean or local fields. (…Oh, we got that grain from a guy who foraged it using a canoe from a lake in Ohio…)
The menu is totally Kaiseki, influenced by the local seasons, vegetation, and fauna, and it changes frequently. They even offer a Water Pairing that includes water from a glacier, a maple tree, etc.
The restaurant has been there for some 9 years. It has won multiple amazing awards but is still affordable and accessible.
The definition of a hidden gem.
… moreA chef couple, Fjölla and Juntas, assisted by their friend Rachelle, created an amazing restaurant where they present food that, besides being incredibly delicious, is sourced from amazing local farmers or foraged by themselves from the ocean or local fields. (…Oh, we got that grain from a guy who foraged it using a canoe from a lake in Ohio…)
The menu is totally Kaiseki, influenced by the local seasons, vegetation, and fauna, and it changes frequently. They even offer a Water Pairing that includes water from a glacier, a maple tree, etc.
The restaurant has been there for some 9 years. It has won multiple amazing awards but is still affordable and accessible.
The definition of a hidden gem.
Kayla Plunkett
One of the tastiest and definitely most thought provoking meals I’ve ever had. The flower blew our minds and the ramp kimchi mussels packed an incredible umami punch. Best of all though was Fiola, our tour guide through this hidden world of flavor and care. She is radiant with passion and love for the food their tiny kitchen prepares. I recommend doing the drink pairing.
… moreAnna Rizik
One of the most interesting meals I’ve ever had & we go to a lot of interesting restaurants & eat pretty much anything. I loved it – I’m a bored foodie & this place excited me. The place is really small but cozy & beautifully decorated. The chef-proprietors serve you themselves & know a lot about each dish. I learned new things to add to my food repertoire here – excited to come back for other seasons! (We ate here late June/early July for reference)
… moreLauren Paganucci
This was by far the coolest place I have been to. I got the Omakase and the wine pairing, I was excited with each dish that came out and never wanted to leave. Everything was delicious and had an interesting background that was shared with us by the server. The atmosphere was very aesthetic and the staff was super friendly. I would definitely recommend eating at this fine establishment. I can’t wait to return! Here are a couple of pics…
… moreAndrea Stephany
I went to Honey Badger because I was looking for good quality wild to table food near me, and I was trully impressed. Not only the food is outstanding, like nothing I have ever tried before, but also every plate comes with a story of where each ingredient comes from – the owners and at the same time the chefs (which are absolutely lovely by the way) take personal care of getting the ingredients from local foragers, local fresh markets or sometimes even harvesting them themselves. I really loved the attention and the cozy environment in the restaurant, and will for sure go again. 5 stars!
… moreTommy Mike
Amidst the backdrop of Hurricane Henri, our group of five were blown away, not by the wind and rain, but by the incredible experience we had at Honey Badger (HB). We had our own quaint outdoor chalet complete with music, fan, air purifier, plexiglass windows and tree branches weaved into the ceiling that miraculously kept us dry despite the record breaking deluge outside our little sanctuary.
I arrived without reading reviews or descriptions of the cuisine. I was only told Brooklyn and “wild-to-table” so I was intrigued, yet a bit wary. If your expectations are set for large portions or a formal Michelin-star experience, then HB may not be your jam. I’ve enjoyed many meals at those restaurants, but they are like the symphony of fine dining, whereas HB has the flare and improvisation of a jazz performance – both are amazing in their own way.
Husband and wife team Junayd Juman and Fjolla Sheholli immediately set the tone with their warmth, enthusiasm, knowledge and what they described as a palate “opener.” The spilanthes flower bud had us all wondering what could possibly come next as our salivary glands kicked into overdrive. The sensation was so novel that I delayed eating the other parts of the amuse-bouche to let the party in my mouth continue for a few minutes longer.
We were delighted by what seemed like a torrent of a dozen different courses that included Montauk oysters underneath a glass dome filled with juniper smoke that filled our cabin parklet with a lovely aroma when unveiled. We also had acorn cheese with wild berries, cucumbers and olive oil made by Fjolla’s family, seaweed taco, scallop carpaccio underneath squash blossom, truffle with mushroom, squid, sea bass, egg from traveling chickens and many other unique and wild ingredients combined in a bold, yet delightful way. The pace was never too slow and at times, it was the opposite as several courses were presented in unison. My description doesn’t do the cuisine justice as my mind was racing to keep up with the flurry of new items we were introduced to. Even with a menu, it would be impossible for me to fully appreciate the thought and creativity weaved into every dish.
HB has built a loyal network of local foragers and fisherman who drop off their discoveries to create daily surprises that are then deftly prepared at HB. This is where Fjolla’s childhood in Kosovo, Junayd’s Trinidadian heritage, their exposure to Italian, French and Asian cuisine, their expanding knowledge of techniques and recipes forgotten or lost over the generations are all combined with wild ingredients, some of which are preserved and stored at HB, to create a truly inspired and memorable dining experience.
Somehow Fjolla & Junayd found plenty of time to talk with us despite being a team of 3!?! at the restaurant. I can’t forget their daughter Nina who played DJ for the night. They regaled us with their love of the virtues and health benefits of wild ingredients, as well their efforts to support their local Brooklyn community – they rallied neighbors and farmers to prepare meals for 60+ elderly members of the community that were literally starving during the depths of the pandemic.
What an incredible team who are innovating, and yet humble as they are constantly learning about the infinite treasures nature offers. They also maintain a boundless optimism and energy despite the pandemic headwinds that no doubt have impacted them as well, but they somehow turn it all into a positive. If it hasn’t happened already, it’s only a matter of time before New Yorkers, and people in the US and abroad, are clamoring to experience the magic and movement Fjolla and Junayd are creating at Honey Badger that leaves a positive impression that lasts far beyond the few hours spent at the restaurant.
Everything about HB is special. I can’t wait to return to support this under the radar gem. As if on cue at the end of our experience, two mushrooms opened up just outside our parklet, although I’m not sure they were the edible type ; ) Oh, the wonders of nature!
… moreI arrived without reading reviews or descriptions of the cuisine. I was only told Brooklyn and “wild-to-table” so I was intrigued, yet a bit wary. If your expectations are set for large portions or a formal Michelin-star experience, then HB may not be your jam. I’ve enjoyed many meals at those restaurants, but they are like the symphony of fine dining, whereas HB has the flare and improvisation of a jazz performance – both are amazing in their own way.
Husband and wife team Junayd Juman and Fjolla Sheholli immediately set the tone with their warmth, enthusiasm, knowledge and what they described as a palate “opener.” The spilanthes flower bud had us all wondering what could possibly come next as our salivary glands kicked into overdrive. The sensation was so novel that I delayed eating the other parts of the amuse-bouche to let the party in my mouth continue for a few minutes longer.
We were delighted by what seemed like a torrent of a dozen different courses that included Montauk oysters underneath a glass dome filled with juniper smoke that filled our cabin parklet with a lovely aroma when unveiled. We also had acorn cheese with wild berries, cucumbers and olive oil made by Fjolla’s family, seaweed taco, scallop carpaccio underneath squash blossom, truffle with mushroom, squid, sea bass, egg from traveling chickens and many other unique and wild ingredients combined in a bold, yet delightful way. The pace was never too slow and at times, it was the opposite as several courses were presented in unison. My description doesn’t do the cuisine justice as my mind was racing to keep up with the flurry of new items we were introduced to. Even with a menu, it would be impossible for me to fully appreciate the thought and creativity weaved into every dish.
HB has built a loyal network of local foragers and fisherman who drop off their discoveries to create daily surprises that are then deftly prepared at HB. This is where Fjolla’s childhood in Kosovo, Junayd’s Trinidadian heritage, their exposure to Italian, French and Asian cuisine, their expanding knowledge of techniques and recipes forgotten or lost over the generations are all combined with wild ingredients, some of which are preserved and stored at HB, to create a truly inspired and memorable dining experience.
Somehow Fjolla & Junayd found plenty of time to talk with us despite being a team of 3!?! at the restaurant. I can’t forget their daughter Nina who played DJ for the night. They regaled us with their love of the virtues and health benefits of wild ingredients, as well their efforts to support their local Brooklyn community – they rallied neighbors and farmers to prepare meals for 60+ elderly members of the community that were literally starving during the depths of the pandemic.
What an incredible team who are innovating, and yet humble as they are constantly learning about the infinite treasures nature offers. They also maintain a boundless optimism and energy despite the pandemic headwinds that no doubt have impacted them as well, but they somehow turn it all into a positive. If it hasn’t happened already, it’s only a matter of time before New Yorkers, and people in the US and abroad, are clamoring to experience the magic and movement Fjolla and Junayd are creating at Honey Badger that leaves a positive impression that lasts far beyond the few hours spent at the restaurant.
Everything about HB is special. I can’t wait to return to support this under the radar gem. As if on cue at the end of our experience, two mushrooms opened up just outside our parklet, although I’m not sure they were the edible type ; ) Oh, the wonders of nature!