Owned and operated by lovely couple Fjölla Sheholli and Junayd Juman, Honey Badger might be the most unique NYC restaurant we’ve come across yet!
Taking pride in their ‘wild-to-table’ offerings, this avant-garde NYC restaurant relies on the daily finds of local foragers and hunters to make their ever-changing, undisclosed dinner menus.
The pair work closely with sustainable local farms and ferment, smoke, braise, pickle and cook nearly everything in-house.
Previously having worked with ingredients like blue-green algae, smoked and fermented water buffalo cream, red deer sweetbread, caviar and acorn cheese, you truly won’t know what will be served until the day of—and same goes for Sheholli and Juman who prepare the dishes themselves!
We were fortunate enough to partake in one of their eye-opening dining experiences highlighting the season of waters. For this menu, they collected shellfish, seaweeds, and fish from frozen lakes and estuaries along the Northeast, tapped trees for their water during the season and served it all aside the last six seasons of ferments. It was truly one-of-a-kind.
Keep in mind the unconventional offerings may not be for everyone. But for fearless eaters or those looking to expand their palette and explore the terroir of the Northeast, Honey Badger is just the spot for you.
You can find the unassuming restaurant tucked in Prospect Lefferts Garden, only really landmarked by their intimate outdoor dining cabins. The couple constructed the creative setup themselves once the pandemic hit, and the restaurant continues to serve outdoor dining only. Don’t worry, they’re heated and are sure to keep you extra toasty!
The wooden cabins further connect you to the elevated experience centered around “intimacy with nature, the environment, and ourselves.”
Each course is prepared and detailed to perfection, with beautiful serveware, jaw-dropping presentations, and experimental flavor combinations. You can see the pure love for what Sheholli and Juman prepare as the two really take the time to educate their diners through every course.
We started with a cocktail made from hibiscus, wild ginger, and Appalachian herbs that they had been fermenting for three weeks prior. We moved forward with a three-part palette cleanser, including the most notable feature, a spilanthes flower. This herbaceous plant used in traditional medicines opens up the five senses and is considered what the two call “natural pop rocks” due to the sensation they induce.
From there, we went on to enjoy nearly ten more courses from the “Season of Waters” mid-winter menu. Again, no guest will dine from the same menu more than once.
The restaurant only sits up to 12 people and reservations are required ahead of time. A vegan menu is available upon request.
So if you’re an avid foodie or willing to try anything once, you can make your reservations here through Tock to try this enlightening culinary experience.