Honey Badger

The kitchen rejects standard seasons, letting the menu shift with ecological cues like tide temperatures, sap flow, and lunar phases. Diners are guided through a 10-plus course tasting menu where hosts explain the provenance of each dish. The plates showcase unexpected flavor combinations, featuring unusual ingredients like snail ice cream and a year-old preserved pinecone. While the artistry and creativity are highly praised, some diners note high prices and pacing issues during the experience.