78 MIDDLE STREET | PORTLAND, MAINE | 207-774-8538

With a focus on hand-made noodles, The Honey Paw serves regional American cuisine with an Asian sensibility. Unencumbered by any cultural allegiances, our kitchen offers dishes that borrow traditions, styles, and techniques from South East Asia, China, and beyond. Our menu celebrates the best New England has to offer, integrating local farmers’ products into the delicious and comforting experience of eating noodles. Enjoy!

eat & drink

TO EAT

SNACKS $5

FRY BREAD & THAI BUTTER
DAIKON OR NAPA KIMCHI
ASSORTED PICKLES
SCALLION PANCAKE

APPS

LOBSTER TOAST $11
lobster & scallop mousse, lime, radish, tarragon emulsion

SNAP PEA SALAD $13
horseradish, fingerlings, crispy shiitake, cured yolk, mojama

FRIED WINGS $13
lime, chili, coconut

LOBSTER WONTONS $15
lobster dashi, confit mushroom

FRIED SPARE RIBS $15
chili, lime, herbs, peanuts

VIETNAMESE MASA CREPE $14
fried mussels, rhubarb sambal, peanut, maple nuoc cham

RARE BEEF SALAD $13
tamarind, kaffir, herbs, smoked oyster mayo

HOUSE MADE NOODLES

WOK FRIED RICE NOODLE $18
chinese sausage, squid, mussels, chili

PORK & CRAB MEE GORENG $18
wok fried yellow noodle, Maine peekytoe, bok choy, chili crab sambal

SMOKED LAMB KHAO SOI $22
egg noodle, Burmese coconut curry, fermented mustard greens, cispy fried noodle, lime

LOBSTER LAKSA $22
fermented rice noodle, clams, charred cauliflower

WONTON NOODLE SOUP $26
smoked pork & crab wonton, yellow noodle, pork meatball, pickled wood ear mushroom, burnt scallion oil

HOKKAIDO RAMEN $17 mushroom, sweet potato, soft egg, bok choy, nori

HEIRLOOM RICE

MAPO DOFU $16
Heiwa tofu, fermented black bean, Szechuan chili, mushroom, peanut

LARGE FORMAT

FRIED CHICKEN
HALF $28 / WHOLE $42
herbs, skillet coconut corn bread, coconut butter

BRUNCH

Sunday 11-4:30pm

CURRY PUFFS
$9 smoked lamb, cilantro, sour coconut

TEMPURA SQUASH BLOSSOMS $6 smoked pollock, fermented tofu, sweet & sour

SPICY TRIPE SALAD $9 herbs, pickles, fried shallots

CHEDDAR BISCUIT $8 szechuan ham, coconut butter, red onion mustard jam

LAMB DUMPLINGS $7 szechuan chili, scallion

FRIED RICE $11 smoked sablefish, peas, egg

POP TART $5 raspberry filling, fermented black bean glaze

SWEETS

SLICE OF LAYER CAKE $7

SOFT SERVE ICE CREAM $7

caramelized honey, honeycomb, chocolate shell

-or-

anise hyssop, rhubarb compote, vanilla cobbler crumb

LUNCH SANDWICHES

SERVED ON HOUSE MADE BREAD
*ADD SOUR CREAM & RAMP CHIPS FOR $2

AVAILABLE UNTIL 4:30 (Not available during brunch)

FRIED HEIWA TOFU $11
cucumber, basil, pickles, mayonnaise, fermented black bean

FRIED CHICKEN $11
napa kimchi, iceberg, mayonnaise, american cheese

COLD CUT BANH MI $11
chicken liver mousse, fish sauce caramel, cucumber, jalapeño, pickles, cilantro

TO DRINK

WINE BY THE
GLASS / BOTTLE

SPARKLING

Prosecco Extra Dry, ILauri, Italy $12/34
Lambrusco, Famiglia Carafoli, Italy $10/38

WHITES

Müller-Thurgau, Schlossmühlenhof, Rheinhessen, Germany $12/46
Gewürztraminer, Handley, Anderson Valley, CA $13/50
Little James Basket Press Blanc, St. Cosme, France$10/38
Sauvignon Blanc, Fournier, Anjou, France $12/46
Grüner Veltliner, Steinschadden, Kamptal, Austria $9/34

REDS

Gamay, Petit Grobis, Beaujolais, France $11/42
Red Blend, Comelli, Soffumbergo, Italy $10/38
Syrah-Cabernet, Terre Rouge, Amador County, CA $15/58
Montepulciano “Le Pinciaie”, ILauri, Abruzzo, Italy $12/46
Cinsault, Vielles Vignes, L’Argentier, Rhone, France$9/34

Bottles & Cans of
Beer & Cider

COORS, BANQUET BEER $3
Golden, Colorado

SINGHA $4
Thailand

BUNKER BREWING CO., ROCKERZ IPA $6
Portland, Maine

SCHLENKERLA, HELLES LAGERBIER $9
Bamberg, Germany

LIQUID RIOT, SOUR TROUBLE $6
Portland, Maine

FOUNDATION, EPHIPANY $7
Portland, Maine

OXBOW, ARBOREAL, $25
Portland, Maine

EVIL TWIN, LEMONADE IPA $7
Brooklyn, New York

AUSTIN STREET BREWING, BRETT LOVES HOPS $25
Portland, Maine

BlACK HOG BREWING CO, GINGA’ NINJA $6
Oxford, Connecticut

KIUCHI BREWERY, RED RICE ALE $8 Kounosu, Japan

BANTAM, ROJO CIDER $6
Tadcaster, England

SIDRERIA GURUTZETA, SAGARDOA $21
Astigarraga, Spain

EINBECKER, EINBECKER NON-ALCOHOLIC $5
Germany

TAP WINE

$7/glass $14/Half Carafe $28/Full Carafe

Rosé of Pinot Gris, Anne Amie, Oregon

Grillo, Poggio Anima ‘Uriel’, Sicily

TAP BEER

KERKOM, BINK BRUIN $9
Farmhouse-brewed Belgian brown ale ,5.5%
Kerkom-Sint Truiden, Belgium

STILLWATER, EXTRA DRY $7
low-alcohol Saison brewed with rice, 3.8%
Stratford, Connecticut

URBAN FARM FERMENTORY, GINGER KOMBUCHA $6
Kombucha, 1.5%
Portland, Maine

FOUNDERS, KENTUCKY BREAKFAST STOUT $12
bourbon-barrel aged imperial stout brewed with coffee and chocolate 11.8%
Grand Rapids, Michigan

MIKELLER,SPONTANDRYHOP SIMCOE $10
dry hopped sour ale, 5.5%
Copenhagen, Denmark

FOUTHMOUTHED, YUZU KOSHO GOSE $7
Gose brewed with yuzu kosho, 4%
South Portland, Maine

NON-ALCOHOLIC

HARNEY & SONS iced tea $4

VOSS WATER - sparkling or still $8

COKE, DIET COKE, SPRITE, GINGER ALE $3

MAINE ROOT- ginger beer or root beer $5

GREEN BEE SODAS - blueberry, lemon, ginger, green tea $4

Having just awoken from a long winter hibernation a bear scoops a pawful of sweet honeycomb from a wild beehive. Despite the thick cloud of bees swarming about its head, the bear languidly feasts on the delicious honey, as content as can be.

At The Honey Paw we aim to deliver the same experience for our guests, minus the bees. Instead of honeycomb we look to steaming broths, savory wontons, and wok-fried noodles to hit that same sweet spot.

Join us all day, grab a seat at our bar, or tuck into a bowl of noodles at our large communal table. If you’re on the go, arrange for some take-out-we’ll have it waiting for you.

The Honey Paw is owned and operated by Big Tree Hospitality.

ABOUT

Open 11am–10pm

Closed Tuesdays

Sunday Brunch

11AM–4:30PM

TEAM

Andrew Taylor
Chef/Owner

Lars Taylor
Chef de Cuisine

Amy Caramante
Dining Room Manager

Mike Wiley
Chef/Owner

Sean McGuire
Sous Chef

John R. Myers
Bar Manager

Arlin Smith
General Manager/Owner

Kim Rodgers
Pastry Chef

Abigail Bullen
Bar Manager

EMPLOYMENT

We are always interested in connecting with potential employees. Ideal candidates will demonstrate a genuine sense of hospitality, eagerness to learn, and a strong work ethic. Bring a resume and cover letter to 78 Middle Street or inquire at info@thehoneypaw.com.

PRESS

Press Blog

Jul 28, 2016 The New York Times Arielle Walrath

36 Hours in Portland, Me.

Jul 28, 2016 The New York Times Arielle Walrath

By Suzanne MacNeille

There’s more to this maritime city than great food: gracious parks, Victorian architecture and a thriving arts scene.

ASIAN LUNCH, MAINE STYLE

The seating is communal, the dishes are mismatched and the menu is irresistible at Honey Paw, from the team behind Eventide Oyster Co. and Hugo’s. Honey Paw’s East-meets-New England approach is evident in recent dishes, including smoked lamb khao soi, with house-made noodles, fermented mustard greens, lime and Burmese coconut curry, and lobsterwon tons with confit mushrooms (lunch, about $40).

Jul 28, 2016 The New York Times Arielle Walrath

Jun 8, 2016 Bon Appétit Arielle Walrath

Eat and Drink Your Way Through 72 Hours in Portland, Maine

Jun 8, 2016 Bon Appétit Arielle Walrath

By Kurt Soller

Did someone say summer Fridays? It’s three-day-weekend season, but a short trip is no time to tackle a giant like SF or NYC, where you won’t get your bearings before heading home. Instead, you want a smaller city, where you can hit every great restaurant without getting near a rental car or subway. (And it’s summer, so it’d be nice to see some coastline.) In 2016, that spot is Portland, Maine...

The Honey Paw

The owners of Eventide created this modern pan-Asian joint next door, where handmade noodles or New England ingredients make it into every dish, whether it’s congee or Korean fried chicken. Restore yourself with smoked lamb khao soi, loaded with crispy egg noodles buried in coconut curry with fermented mustard greens.

Jun 8, 2016 Bon Appétit Arielle Walrath

May 27, 2016 The New York Times Arielle Walrath

In Portland, Maine, Honey Paw Transforms Asian Classics

May 27, 2016 The New York Times Arielle Walrath

Black-and-white photos of Italian noodle-makers and vintage menus from Hong Kong dim sum parlors decorate the Honey Paw, billed as a “nondenominational” noodle joint and the latest relatably cool restaurant from one of Portland’s most winning chef-restaurateur teams, Andrew Taylor and Mike Wiley. Along with their managing partner Arlin Smith, they had already colonized a stretch of Middle Street, near the Old Port, with the critical favorites Hugo’s and Eventide Oyster Co. When the Honey Paw opened next door in April 2015, it quickly delivered on the expectation of success...

May 27, 2016 The New York Times Arielle Walrath

Feb 17, 2016 The Portland Press Herald Arielle Walrath

James Beard Award semifinalists include nine from Maine

Feb 17, 2016 The Portland Press Herald Arielle Walrath

Fore Street and The Honey Paw, both in Portland, are among the restaurants named, and five chefs from four restaurants are in the running for Best Chef: Northeast.

Nine Maine restaurants, chefs and brewmasters are among this year’s semifinalists for James Beard Awards, considered the most prestigious in the American food world.

Maine’s 2016 semifinalists cover seven categories – there are 21 restaurant and chef categories in all – including Best New Restaurant and Outstanding Restaurant. The group was selected from more than 20,000 online entries.

The Honey Paw in Portland is a semifinalist in the Best New Restaurant category, which is given to a restaurant opened in 2015 that “already displays excellence … and is likely to make a significant impact in years to come.”

Feb 17, 2016 The Portland Press Herald Arielle Walrath

Aug 19, 2015 New York Magazine Arielle Walrath

Take to the High Seas in Portland, Maine

Aug 19, 2015 New York Magazine Arielle Walrath

Grab a quick bite at the Honey Paw, a newly opened downtown spot focused on noodles from around the globe. The menu crosses cultures with ease: Think internationally influenced bowls like ramen with boat-noodle broth, pork, and veal ($16); pork-sausage ravioli with country-ham brodo, asparagus, pickled ramp, and pea tendrils ($14); and dolsot bibimbap—grilled scallops with bonito, mushroom, egg, and kimchi ($29).

Aug 19, 2015 New York Magazine Arielle Walrath

Aug 2, 2015 The Portland Press Herald Arielle Walrath

Dine Out Maine: Honey Paw in Portland

Aug 2, 2015 The Portland Press Herald Arielle Walrath

A chef once told me that restaurants are a lot like relatives. There are those you visit frequently and always enjoy, a few you see only on special occasions, and several you tolerate. If you’re lucky, though, there are one or two you want to know better. Sure, they have a few quirks, but they’re bright, creative, known for their good taste, and filled with such energy that you look forward to your next encounter.

The Honey Paw is that last kind of restaurant. The latest venture from Andrew Taylor, Mike Wiley and Arlin Smith, who also own Hugo’s and Eventide Oyster Co. ...

Aug 2, 2015 The Portland Press Herald Arielle Walrath