Honeysuckle Restaurant
Restaurant · West Poplar
631 N Broad St, Philadelphia, PA 19123
Highlights
Afrocentric dining celebrating Black foodways with inventive, delicious dishes.
Afrocentric dining celebrating Black foodways with inventive, delicious dishes.
"Honeysuckle is back, now in a spacious location on North Broad with a full bar. The menu is Afrocentric, featuring a few Haitian classics, and offers everything from griot with pikliz to crab-topped deviled eggs, as well as a $65 burger layered with caviar, gold flakes, and truffles. We checked out Honeysuckle and added it to the Hit List. Get access to exclusive reservations at this spot with Chase Sapphire Reserve. New cardmembers get $300 in annual dining statement credits." - candis mclean, alison kessler
"Honeysuckle in Spring Garden blends sleek and sophisticated with decadence and comfort, like the $65 burger decked out in gold flakes, truffle, and caviar. The room has personal touches like an MF Doom action figure above the bar, and you'll hear soul music that will make you think you stumbled into your aunt's house. Everyone's diving into bowls of Afrocentric dishes like ramp-wrapped red drum with scallop foam, spaghetti with crawfish tossed in a savory, umami-rich West African XO sauce, and other plates topped with produce from their Bucks County farm. It’ll all leaving you wanting more —we’ve been known to rebook immediately after our last drop of citrusy champagne water ice." - team infatuation
"Omar Tate started Honeysuckle as a pop-up in Philadelphia in 2020, then as an all-day cafe with a nighttime tasting menu, which closed last year. Now, as of late April, he and his business and life partner, Cybille St.Aude-Tate, have opened the ambitious final evolution of Honeysuckle. It’s an a la carte menu highlighting Black American foodways and the Black diaspora. Look for dishes like their truffle- and caviar-topped burger on a square of milk bread, Haitian spaghetti, and more. Drinks include Champagne water ice." - Maddy Sweitzer-Lamme
"An expansion of an Afrocentric culinary enterprise that evolved from pop-ups and a market-café into a full-restaurant project; the operation has emphasized ingredients sourced from Black farmers and daytime takeout items such as black-eyed pea scrapple and “Hot Cheetos”–dusted chicken biscuits. The new, larger North Broad location will offer more seating, expanded dining options, and cocktails while building on the founders’ community-focused sourcing and Afrocentric menu roots." - ByKate Kassin
"An Afrocentric grocer and cafe sourcing from Black farmers and producers." - Esra Erol
