Honey Badger in Brooklyn is doing something truly different.
The team behind it, Fjölla and Junayd, are two of the warmest and most passionate people I’ve encountered in the industry. Their love for fermentation, foraging, and approaching food from a completely unique perspective comes through in everything they do. The menu is creative and surprising, and the wine, cocktail, and even water pairings are unlike anything I’ve experienced before.
But honestly, what stayed with me most was the hospitality. They even took us on a tour of the space after dinner, which is the kind of thing you just don’t forget. You can feel how much they care about what they’re building here and the experience they’re creating for every guest.
If you’re looking for something a little outside the ordinary, this is it. Swipe through the carousel for a closer look.
* Amuse-bouche: Spalatis, acorn, and preserved baby pine cone from spring 2025
* Ostrich Chawanmushi: Mushroom garum, topped with house-cured flounder roe in ume liquor
* The Book (“You Are What You Eat”): Page one features ground cherry, basil, heirloom tomatoes; page two features einkorn, spelt, rye, and koji crackers. Served with house-made water buffalo cheese
* Atlantic Bluefin Prosciutto: Ramp aioli, house-made milk bread with eionkorn flour from Wild Hive Farms, hickory shell smoked salt, and candied shrimp feet
* Atlantic Cold Water Slipper Snails “Ceviche”: Lobster oil, bayberry oil, red algae, and pineapple weed
* Slipper Snail Caviar: Smoked clam pho gazpacho, Atlantic seaweed extract, and hickory nut oil
* Surf Clam: Maple sap and hickory nut XO sauce, prickly ash, lobster of the woods, chilies, and hickory nut flakes
* The Carrot: Carrot custard, sunchoke chips, ramp pesto, and mushroom purée
* Dry-Aged Red Snapper: Celeriac and burdock purée, with a morel mushroom stuffed with cold rice, koji, pine nuts, and cordyceps
* Foxglove “Amaro”: Sorrel and foxglove tree nectar
* Slipper Snail Ice Cream
