There is nothing like the food from warmer climates to cut through the chill on a winter day in Maine, and there is no other local restaurant with such a wide range of foods inspired by some very hot places as the The Honey Paw.
We started with lemon and ginger hot toddies, a thoroughly delicious way to warm up with just the right bite of ginger and the nice addition of cloves.
Hot Toddies
We followed this up with the beautiful and rich lobster tartine, a well-deserved menu standard,and an appetizer special courtesy of the chef of smoked mackerel mousse,egg, and beets on a large hash brown. So very good! The mackerel was salty and smooth- just perfect. Add in the beets and the potato,and it all came together in just the right mélange of crunchy,creamy,tangy that says happy happy to me!
Lobster Tartine
Smoked mackerel mousse w beets,egg,on a hash brown.
We followed this up with a Beef Rendang so tender and rich, served with beautiful turmeric pickles and perfectly made rice. You’d be hard pressed to find a dish with more comfort, unless it was the chicken pho with matzah balls. OMG!!! This soup has everything I love about pho and matzah ball soup: tangy, rich,bright full of flavor! Wow!!
I have to eat here again soon, and I definitely can’t wait for Chef Duffly’s upcoming dinner at Flanagan’s Table January 31st!
Chicken Pho