Honey’s (1111 W. Lake St.) heads to Chicago’s West Loop later this spring and represents a group of friends joining forces to bring together their backgrounds to create an outstanding restaurant in Chicago. The inception for the concept was sparked when co-founders Andrew Miller and Justin Furman discovered a void missing in the West Loop neighborhood for a restaurant where both West Loop locals and city dwellers can come to time and time again for any sort of occasion.
Coming from a Michelin-starred background, Executive Chef Charles Welch helms the kitchen and hopes to offer guests a fine-dining level of food and presentation without the stiffness that’s so often tied to it. The entire team is determined to put the fun back in dining, in an atmosphere completely void of pretension.
Chef Welch’s menu will offer modern American cuisine with Mediterranean influence, featuring composed and contemporary plates with flavors that feel familiar. Inspired by his Italian upbringing, Welch will offer dishes including handmade pastas, several raw seafood preparations, grilled meats, and seasonal vegetables cooked over a J&R built grill, handmade in Texas. The beverage program will also be led by Executive Chef Welch, offering a concise cocktail menu of no more than five offerings at a time, utilizing seasonal and locally sourced ingredients.
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