What’s new at Honeypie? Plenty, as it seems. The Bay View restaurant (2643 S. Kinnickinnic Ave.) has streamlined its menu, switching to a smaller format – doing more with less, as co-owner Adam Lucks puts it. He is back to cooking (as opposed to behind the scenes). So brevity and simplicity are important; so are ingredients. A few plates that appeared on Honeypie’s menu this week: mac and cheese with Parmesan, bacon and buttered breadcrumbs; caprese orzo with burrata cheese, roasted tomato, spearmint pesto, arugula and balsamic reduction; pan-roasted halibut with heirloom tomatoes, green beans, pickled cherries and zucchini puree; and crispy farm chicken with roasted zucchini and corn salsa, white bean mousse, chimichurri and white barbecue ($14-$28).
In other Honeypie and sister-restaurant Palomino news: Dan Turek (former Hinterland sous chef) has taken on the role of executive chef/chef de cuisine at Palomino. Before working at Hinterland, Turek was the head chef at Honeypie. Another hire, Derick Peterson – most recently of La Merenda – is the new morning chef de cuisine at Honeypie. Peterson will handle the evolution of Honeypie’s breakfast and lunch menus.
Dinner hours: Mon-Sat 3-10 p.m.; Sun 3-9 p.m. Honeypie: 414-489-7437.
