Chef/Owner Malcolm Bedell, in his natural habitat.
At Honey’s, we believe that even fast food should be treated with care, creativity, and attention to detail.
Just because a quick meal may be served in a plastic basket or wrapped in paper, doesn’t mean you can get away with slinging sub-par swill. We know the difference between honest, real-deal scratch cooking, and the kind of food that passes for lunch at some places: frozen processed chicken patties, weirdly tangy cheap bottled sauces, and bulk-bought cafeteria-grade potato salad served from a five-gallon bucket. And we know you know the difference, too.
That’s why at Honey’s, we give a damn about the details, treating every item on our menu with the dignity it deserves. We start with hand-deboned, fresh, never-frozen chicken thighs, then brine them in buttermilk with a splash of pickle juice (to maximize juiciness), and our own secret blend of herbs and spices. We fry these babies to golden perfection, leaving the skins on, because chicken skin is fatty and chicken fat rules. A quick toss in one of our signature sauce baths, and an array of creative, scratch-made toppings and extras elevate our chicken sandwiches from “eh” to “oh, lordy.”
Of course, if you’re more of the chicken tender-type, we’ve got you covered there, too. Our “Super Tendies” start with enormous fresh-chicken tenderloins, brined, dredged, and served simply with any of our signature sauces (our selection changes monthly) and your choice of sides. Join us in our dining room, or wrap your order up to go eat in the privacy of a darkened room with the blinds drawn…we promise not to tell a soul.
