Sweet As Honey

We’ll admit it — we don’t dine out in the suburbs too often. We’re city people, but at the same time… we know that there are some great restaurants out there in subdivisionland.

Craig LaBan’s description of Doylestown’s Honey caught our eye. Damn, this stuff sounds good:


Joe McAtee’s fusion-fueled kitchen ranges so freely around the globe it would make Billy Penn’s hat spin, from lamb samosas to duck tamales to scallops with Chinese black rice. And much of it, of course, is themed with honey.Honey softens the spicy wasabi vinaigrette striped alongside those huge sea scallops. It tempers the salt and sour of salmon-apple tartare crisps. It sweetens the brine that tenderized the marvelous breast that came with the Chicken and the Egg entree, meat fanned beside a pillar of potato-chanterelle salad crowned by a poached egg. (Runny yolk as sauce is the “it” flourish of 2007.)

We’ll admit it — we don’t dine out in the suburbs too often. We’re city people, but at the same time… we know that there are some great restaurants out there in subdivisionland.

Craig LaBan’s description of Doylestown’s Honey caught our eye. Damn, this stuff sounds good:

Sweet As Honey