eat & drink

TO EAT

APPS

***LOBSTER TOAST $12
lobster & scallop mousse, lime, radish, tarragon emulsion

FRIED WINGS $13
lime, chili, coconut

LOBSTER WONTONS $15
lobster dashi, confit mushroom

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

WOK CHARRED RADISHES $9
szechuan chili, peanut, orange

GRILLED ASPARAGUS SALAD $12
fingerling potatoes, snap peas, yuzu kosho, bonito mayo, cured egg

RARE BEEF SALAD $13
smoked oyster mayo, kaffir, peanut, pickled carrot

GREEN PAPAYA SALAD $7
tamarind, dried shrimp, pickled mango, herbs, peanut

SIDES $5

FRY BREAD & UNI BUTTER
NAPA KIMCHI
ASSORTED PICKLES

***For every toast sold, we will donate $1 to end child hunger in Maine. Learn more at www.fullplates.org

HOUSE MADE NOODLES

YAKI SOBA $18
smoked pork belly, cabbage, mushrooms, spicy mayo, bonito, nori

PORK & CLAM 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, crispy fried noodle, lime

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

HOKKAIDO RAMEN $17
mushroom, corn, soft egg, bok choy, nori

FISH CURRY $17
rice noodle, fish cake, peekytoe crab, grilled zucchini, kaffir

HEIRLOOM RICE

MAPO DOUFU $16
Heiwa tofu, fermented black bean, Szechuan chili, mushroom, peanuts

LARGE FORMAT

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

BRUNCH

Sunday 11-4:30pm (menu changes weekly)

CHICKEN BISCUIT $9
fried chicken, cheddar scallion biscuit, spicy honey

SOUP DUMPLINGS $5
pork and crab

HASHBROWNS $5
gochujang mayo, kimchi, egg yolk puree

BONITO PANCAKE $9
smoked salmon, creme fraiche, pickled onion

SESAME BALLS $5
raspberry & tahini jam

SWEETS

SLICE OF LAYER CAKE $7

SOFT SERVE ICE CREAM $7

caramelized honey, honeycomb, chocolate shell

&

soft serve of the day

LUNCH SANDWICHES

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

AVAILABLE UNTIL 4:30 (Not available during brunch)

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

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

FRIED HEIWA TOFU $11
cucumber, basil, pickles, spicy mayo, hoisin

TO DRINK

WINE BY THE
GLASS / BOTTLE

SPARKLING

Prosecco Extra Dry, Veneto, Italy $9/34
Lambrusco, Famiglia Carafoli, Italy $11/42

WHITES

Chardonnay, Au Bon Climat, Santa Barbara County, California $17/66

Soave, Corte Giacobbe, Veneto, Italy $10/38

Ribolla Gialla, Cantina Le Monde, Friuli, Italy $13/50

Cuvée Bianco, Mont Mès, Cantina, Italy $12/46

REDS

Merlot, Bonny Doon, California $10/38

Gamay, Domaine Dupeuble, Beaujolais, France $12/46

Primitivo, Fatalone, Gioia de Colle, Italy $15/58

Nero di Troia, Puglia, Italy $11/42

Syrah-Cabernet, Terre Rouge, Amador County, CA $15/58

SAKE

Ozeki Dry, Junmai 180ml, $8

Otokoyama, Junmai 180ml, $12

Funaguchi, Honjozo 200ml, $12

Pure, Junmai 300ml, $12

Sayuri, Nigori 300ml, $13

Tsukasabotan, Junmai 300ml, $22

Bottles & Cans of
Beer & Cider

COORS BANQUET BEER $3
Golden, Colorado

SINGHA $4
Thailand

LIQUID RIOT, HEAD STASH $7
Portland, Maine

BUNKER BREWING MACHINE PILZ $7
Portland, Maine

BANDED HORN, PEPPERILL PILSNER $6
Biddeford, Maine

RISING TIDE BREWING, MITA $7
Portland, Maine

FOUNDATION BREWING, VENTURE $7
Portland, Maine

AUSTIN STREET, PATINA $8
Portland, Maine

LORD HOBO, HOBO LIFE $7 Woburn, Massachusettes

HITACHINO, WHITE ALE $7
Japan

BANTAM, ROJO CIDER $6
Somerville, Massachusetts

JOLLY PUMPKIN, ROJA DU KRIEK 750ml $25 Dexter, Michigan

DEVIL'S PURSE, SKY WAVE 750ml $25
Cape Cod, Massachusetts

TAP WINE

$8/glass $16/Half Carafe $32/Full Carafe

Sauvignon Blanc, Marlborough, New Zealand

Zweight Rosé, Paul D, Austria

draught BEER

KIUCHI BREWERY, YUZU LAGER $7
light-bodied, refreshing golden lager, brewed with floral citrus aroma hops and yuzu juice. 5.5%
Japan

BIRRIFICIO ITALIANO, TIPOPILS $8
german pilsner that is bottom fermented with dry hops. 5.2%
Como, Italy

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

BARRELED SOULS, BIG BANG $11
american barley wine, toffee malt, resinous hop aroma. 13.8%
Sace, Maine

SAPPORO, LAGER $6
premium rice lager, crisp, bright and light. 4.9%
Japan

NON-ALCOHOLIC

HARNEY & SONS iced tea $4

SARATOGA WATER - sparkling or still $8

COKE, DIET COKE, SPRITE, GINGER ALE $3

MAINE ROOT- ginger beer & root beer $5

GREEN BEE SODAS - blueberry, lemon $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

Kim Rodgers
Pastry Chef

Mike Wiley
Chef/Owner

Valerie Goldman
Sous Chef

Amy Caramante
Manager

Valerie Goergen
Assistant Manager

Arlin Smith
General Manager/Owner

Sean McGuire
Sous Chef

Kevin Nelson
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

36 Hours in Portland, Me.

Jul 28, 2016

The New York Times

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

Jun 8, 2016

Bon Appétit

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

Jun 8, 2016

Bon Appétit

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

May 27, 2016

The New York Times

In Portland, Maine, Honey Paw Transforms Asian Classics

May 27, 2016

The New York Times

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

Feb 17, 2016

The Portland Press Herald

James Beard Award semifinalists include nine from Maine

Feb 17, 2016

The Portland Press Herald

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

Aug 19, 2015

New York Magazine

Take to the High Seas in Portland, Maine

Aug 19, 2015

New York Magazine

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

Aug 2, 2015

The Portland Press Herald

Dine Out Maine: Honey Paw in Portland

Aug 2, 2015

The Portland Press Herald

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

All Press