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
Bang Island mussels, tomatillo sambal, herbs, maple nuoc cham, peanuts

WOK CHARRED CABBAGE $9
szechuan, black vinegar, orange, peanuts

GADO GADO $13
roasted beets, potatoes, hard boiled egg, Heiwa tofu, peanut sauce

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

POMELO SALAD $3
winter citrus, lime leaf, apple, peanuts, coconut, dried shrimp

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

WOK FRIED RICE NOODLE $18
ground pork, Heiwa tofu, carrot, onion, cumin, chili, cilantro

PORK & CRAB MEE GORENG $18
wok fried mien noodle, jonah crab, chili crab sambal

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

NAM PRIK ONG $17
rigatoni, spicy pork, tomato, chicharrones

MUSHROOM TOM KHA $17
egg noodles, locally foraged mushrooms, charred corn, basil

UNI UDON $18
jonah crab, broiled mayo, flying fish roe, furikake

HEIRLOOM RICE

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

MATSUTAKE DONBURI $18
buttered matsutakes, tamago, charred scallion, furikake

LARGE FORMAT

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

BRUNCH

Sunday 11-4:00pm (menu changes weekly)

BREAKFAST SANDWICH $9
bacon, fried egg, american cheese, pickled fresnos, togarashi biscuit

SPICY TRIPE SALAD $7
chili oil, pickles, herbs

STEAK EGG AND CHEESE $11
aged beef, onion, provolone, smoked padron mayo

HIANESE CHICKEN $12
poached breast & thigh, soy egg, jasmine rice, cucumber salad

MOCHI BEIGNETS $5
miso caramel apple sauce

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
WITH SOUR CREAM & RAMP CHIPS

AVAILABLE UNTIL 4:00 (Not available during brunch)

FRIED CHICKEN $13
napa kimchi, iceberg, kimchi mayo, american cheese

COLD CUT BANH MI $13
chicken liver mousse, fish sauce caramel, cucumber, jalapeño, pickles, cilantro

FRIED HEIWA TOFU $13
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

Treixadura, La For y la Abeja, Ribeiro, Spain $12/46

Pinot Grigio, Maso Poli, Vento, Italy $12/46

Gewurztraminer, Alexander Valley Vineyars, California $9/34

Vouvray Sec, Jean-Michael Gautier, Loire Valley $13/50

REDS

Bordeaux Rouge, Thunevin, Bordeaux, France $13/50

Mission, Durigutti, Mendoza, Argentina $13/50

Sangiovese, Bruni, Maremma, Italy $10/38

Gamay, Jean-Paul Dubost, Beaujolais, France $10/38

Zweigelt, Vorspann Mayr, Kremstal, Austria $10/42

SAKE

Panda Cup, Junmai 180ml, $7

Ozeki Dry, Junmai 180ml, $8

Otokoyama, Junmai 180ml, $12

Funaguchi, Honjozo 200ml, $12

Sayuri, Nigori 300ml, $13

Bottles & Cans of
Beer & Cider

COORS BANQUET BEER $3
Golden, Colorado

SINGHA $4
Thailand

ALLAGASH, CURIEUX $7
Portland, Maine

LIQUID RIOT, A BEER HAS NO NAME $7
Portland, Maine

GOODFIRE, I’M NEW HERE $7
Portland, Maine

AUSTIN STREET, PATINA $8
Portland, Maine

BUNKER BREWING MACHINE PILZ $7
Portland, Maine

FORE RIVER, RASPBERRY PREBLE $7
South Portland, Maine

MAST LANDING, TELL TALE PALE ALE $7
Portland, Maine

BANDED BREWING, PEPPERELL PILS $7
Biddeford, Maine

OXBOW, SASUGA $13
New Castle, Maine

HITACHINO, WHITE ALE $7
Japan

SCHLENKERLA, HELLES LAGER $9
Germany

BANTAM, ROJO CIDER $6
Somerville, Massachusetts

ANXO, CIDRE BLANC $7
Washington, D.C.

TAP WINE

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

Mosaico, Channing Daughters, New York

Rosé, Summer Water, California

Cabernet Blend, Bonny Done, California

draught BEER

BROUWERIJ HET NEST, SCHUPPENBOER TRIPEL $9
belgian tripel with a glossy golden haze and a smooth round finish of malts and citrus. 8.5%
Belgium

HAANDBRYGGREIET, FUNKY BLACK $9
belgium style lambic with hints of dark coffee and vanilla, aged in red wine barrels. 7.0%
Norway

ROOT WILD, GINGER KOMBUCHA $7
kombucha. 1.5%
Portland, Maine

ALLAGASH BREWING, PICTAVIA $9
belgian-style scottish ale aged in scotch barrels. 9.3%
Portland, Maine

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

SPENCER BREWRY, GRAPEFRUIT IPA $9
ruby red in color this american style ipa is brewed with fresh grapefruit. 6.5%
Spencer, Massachusetts

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 $4

EMPYREAL - nitro cold brew coffee $6

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–4:00PM

happy hour

Monday-Friday 4PM–6PM

please note holiday hours:

December 24th close at 4:00 pm

December 25th CLOSED

January 1st-3rd CLOSED

January 13th-17th CLOSED

TEAM

Andrew Taylor
Chef/Owner

Lars Taylor
Chef de Cuisine

Kim Rodgers
Pastry Chef

Mike Wiley
Chef/Owner

Valerie Goldman
Sous Chef

Arlin Smith
General Manager/Owner

Kevin Nelson
Bar & Assistant Manager

Laura Myers
Assistant 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