From my first trip to the Honey B Kitchen — the hidden gem atop Antioch University where Chef Katie Belanger’s welcoming vibe serves ocean-to-mountain view and an affordable array of healthy eats — I was hooked. Yet because of the 4 p.m. closing time, I haven’t been there nearly enough. Thankfully, in time for summer nights and fall sunsets, the Honey B Kitchen is now open for dinner.
In addition to the daytime menu, Belanger is making weekly specials inspired by seasonal produce, the weather, and life, from oyster mushroom ceviche to mushroom meatball subs. “I had so many ideas just building up in my head,” Belanger said of channeling creativity into her work.
A recent special was walnut-chorizo butter-leaf-lettuce wraps. Perfectly suited for warmer temperatures, this crisp and flavorful dish consisted of walnut chorizo layered with carrots, avocado, and black sesame seeds, served with a cooling ginger cashew dip.
