Honeysuckle Provisions
Permanently Closed
Afrocentric grocery + cafe serving breakfast, lunch & tasting menus
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Afrocentric grocery + cafe serving breakfast, lunch & tasting menus
"Honeysuckle Provisions, led by chefs Cybille St. Aude-Tate and Omar Tate, is a neighborhood restaurant and market in West Philadelphia. It offers a range of products, including destination-worthy breakfast sandwiches and tasting menus. The restaurant has collaborated with Burlap and Barrel to create a trio of Afrocentric spice blends." - Esra Erol
"Honeysuckle Provisions offers inventive hoagies, including a vegetarian version with turnip, benne seed mayo, and havarti." - Regan Stephens
"This Afrocentric cafe and grocery is ideal for everything from a quick plantain cake for breakfast to a casual lunch of turkey hoagies on seeded housemade rolls. We prefer a mid-morning visit, when we can grab a ginger espresso and the decadent sausage, egg, and cheese breakfast sandwich on a fluffy sweet potato english muffin. Other reasons to get here before noon are the soft cornmeal hot pocket packed with stewed collards, yamz bread, and other pastries that you’ll still be thinking about at bedtime. " - candis mclean, alison kessler
"At Honeysuckle in West Philly, you may argue over the Mount Rushmore of rap artists while eating truffle and egg toast, or learn the origins of the trifoliate oranges growing down the street. The Afrocentric cafe's $95 tasting menu dinner is simultaneously relaxed and casual while feeling thoughtful and deeply personal. You'll take trips to the kitchen, eat pickled radishes from last year's garden haul, and learn about the Ghanaian chocolate industry. Outside of highlighting Black foodways and Black farmers, each dish—like the homemade whole wheat ramen noodles, their take on yakamein—is excellent. It's a BYOB so grab a bottle of your go-to wine and watch as Honeysuckle delivers on a dinner unlike any other in Philly." - candis mclean
"Breakfast sandwiches at Honeysuckle Provisions should be a case study on how to excel at creating a dish that’s marvelously versatile for both vegans and meat-eaters. Whether one chooses to enjoy one of their savory options with their maple sage sausage, “BlackEyedPea” scrapple, or a plant-based version that’s made of locally-sourced ingredients — nourishment is an understatement." - George Banks-Weston