It’s restaurant week here in Flexington so we’ve got a 3 course menu for the low low. Try the pecan crusted flounder with romesco and sweet corn succotash. Don’t cheat yo self treat yo self.

Specials this week at @honeywoodrestaurant Peach focaccia w/ ricotta, rosemary, fancy olive oil, pimento cheese dip dip Crab hush puppies w/ ramp creme fraiche, @americasbestcaviar Chanterelles almandine Escargot w/ Calabrian tomato sauce, crispy parm Tomato gazpacho w/ ramp powder, cheesy toasty bread thing

Specials this week at @honeywoodrestaurant Crispy short rib w/ bacon fat nduja, preserved tomato, ramp gremolata, grits Mussels w/ @bentonsbacon country ham, white beans, braised kale, seafood broth, charred bread Charred shishitos w/ mojo Tojo & garlic crispies Chilled corn soup w/ citrus marinated crab, tobacco onions, Aleppo pepper Crispy eggplant w/ herb ricotta Sorghum glazed carrots w/ sesame, shiso

Flaco x Don….digital cookbook dropping soon

Specials this week at @honeywoodrestaurant Mackerel “osso buco” w/ baby carrots, pickled Calabrian chili, gremolata Pork cotenne (sausage stuffed pork skin) w/ grits, lemony salad, pecorino, fennel flowers Summer squash fries w/ Smokey tomato ranch, garlic, parm Crispy fried trout snackers with ramp remoulade for dippin Heirloom tomato & peach w/ muscadine umeboshi paste, yuzu oil, shiso, sashimi togarashi Pickled beets w/ whipped ricotta, mint Tomato gazpacho w/ creme fraiche, onion ash oil, herbage

Totally forgot to post last weeks specials, so here’s all the food porn you guys seem to like so much. Salmon croquettes (cakes? Patties? Which one is it. Leave your opinion in the comments) w/ herb roasted potatoes, local asparagus, pickled ramps, lemon aioli @farmerjoesky duck liver pate w/ local sour cherry geleé, hazelnuts, rum, stuff for dippin & spreadin Fried turkey wings w/ chipotle- sorghum glaze, lime crema, garlic crispies @tuktuklex chicken spiced roasted cauliflower w/ Sam’s curry salt, Kashmiri chili- ginger paste, turmeric cauliflower purée Broccoli & kale soup w/ crispy kale, creme fraiche, sumac. **bonus cooking tip*** Creme fraiche is beyond easy to make and purchasing it from the store can get expensive. Just combine 1c of heavy creme with a couple tbsp of buttermilk and let it sit for 2 days at room temp. The live bacteria go to work and thicken the cream. I also love to put it in my cooking to add healthy probiotic bacteria in addition to flavor. 🤙🏾

What are you waiting for… get up get out and get somethin.

Specials this week at @honeywoodrestaurant Pickled beets w/ smoked honey, herbs, flowers n shit Cucumber salad w/ ramp green goddess, sumac sunflower seeds, fennel, dill Cornmeal crusted triggerfish w/ sautéed black eye peas, charred chard (haha..), cauliflower purée, mushroom conserva Potato & crab gratin w/ rainbow chard.

Specials this week at @honeywoodrestaurant Sesame crusted cauliflower w/ “the funk” sauce, ubatuba pepper togarashi, shiso Wilted chicories w/ iberico chorizo, fig, crispy garlic, sunny egg Squash & chickpea soup w/ cashew butter, charred onion, pickled ramps

Ooooweee May was a hell of a month for me. After getting back from a short trip out to the Bay Area, I came home to a speed bump in life. I’m here to thank everyone who reached out, supported and kept my head up the last few weeks. I’ve since moved into a new spot and are safe and back to a positive outlook. There is something to be said about the power of community. 🖤