The newest Sub-Culture Restaurant Group concept from the creators of Dada and Tryst, to Camelot to Kill Your Idol, is here. Welcome Honey, the newcomer to the downtown Delray Beach scene, which celebrates its grand opening Thursday, October 30.
Partners Scott Frielich and Rodney Mayo launched the nightlife-inspired concept during a soft opening last night offering friends and family a sneak peek at the interior decor, small plates menu, and craft cocktail lineup.
According to Honey partner Frielich, the new spot will add just a little more "hip" to the downtown Delray Beach scene. He describes it as a "sophisticated lounge meets nightclub," something he and Mayo hope will change the nightlife landscape of the city's downtown area.
See also: Honey's Grand Opening in Delray Beach (Photos)
"Honey is more than a great nightclub; it's an experience for a broader range of clientele," says Frielich, part of the Sub-Culture family. "We are the perfect trifecta: a sexy lounge space, impressive dining and cocktails, and a refreshing and modern approach to music."
Honey won't be another late-night crowd pleaser. Doors open at 5 p.m. to attract the happy hour set, making it a place for patrons to enjoy the farm-to-table small plates bar menu developed by James Beard award-winning chef Nick Morfogen, and craft cocktails by Angela Dugan (named New Times' 2014 Best Bartender).
The menu, executed by neighboring restaurant 32 East, will include small plates that feature specialty seafood, wood-fired pizzas, and a number of imported and artisanal ingredients. Dishes include Togarashi seared yellowfin tuna with a mango ponzu; pan seared scallops in a hot mustard glaze with butternut squash creamed corn and toasted pumpkin seeds; oak-fired prosciutto-wrapped pear with cambozola cheese and fig mustard; and rigatoncini pasta in an alba truffle and duck egg carbonara with pancetta, lobster mushrooms, and black truffles.
The cocktail menu is equally indulgent, and served from two bars -- a large rectangular one at front, and a smaller bar at the exposed outdoor patio and bar area out back. Things like house cucumber infused-gin, homemade tonics and bitters, fresh local honey, and marigold garnishes set this menu apart from others. The Fireflower is smoky and spicy, with mescal, habanero infused St. Elder, Cinzano sweet vermouth, and tongue-tingling acid phosphate.
