Genuine Southern hospitality, refined classic Southern dishes, and a killer cocktail menu in a beautiful new space is what Tupelo Honey Southern Kitchen & Bar. The restaurant will be making its debut in the Union Station neighborhood on Tuesday, May 2 at 1650 Wewatta Street.
Before unveils the menu to guests, executive chef Chris Kobayashi, whose resume includes two James Beard Award "Best Chef Pacific" semifinalist commendations, gave a preview of dishes to look forward to. Highlights include the signature honey-dusted fried chicken that comes with two sides, the venison with foie gras dirty rice with pomegranate gastrique, the whole fish, and the potato leek soup with roasted jalapenos and poblanos and Meyer lemon.
While the food is a draw, the creative southern cocktails menu gives an extra reason to visit. Among the offerings is the Honeysuckle Fizz with Cathead Honeysuckle Vodka shaken with cream, fresh citrusy lemon and lime juices and chamomile bitters and the Buttermilk Flip, made with butter-washed rum, vanilla, buttermilk espuma, and served with freshly grated Meyer lemon rind on top.