The bar at Honor Kitchen & Cocktails in Emeryville. Photo: Emilie Raguso
Honor Kitchen & Cocktails doesn’t look like a place you’d want to visit. The unmarked building gives off shady strip club vibes and the old “Sushi Village” sign doesn’t indicate that there’d actually be an operating restaurant and bar inside. But visit you should.
The self-proclaimed gastropub recently got a new executive chef, Ben Baehrend, who honed his gastro-chops at the first such restaurant in Crested Butte, Colorado. Baehrend is slowly transitioning the menu to focus more on small, shareable plates, rather than larger entree-sized portions. “They’re more fun,” he said.
In addition to the food menu, Honor serves up some of the best cocktails this side of the bay, including a rotating potent punch of the day. Punch concoctions can include anything from tequila, mescal and watermelon to charred oranges, coffee and bourbon. Those who shy from spirits (or spending $11 on a drink) can dip into the communal beer bucket for a can of $2.50 Tecate.
NOSH stopped in for a complementary dinner this fall to check out Baehrend’s offerings. Follow along, in photographs, below.
Abide by the signage at Honor. It’s prettier inside. Photo: Emilie RagusoHonor was bustling on a Thursday evening. Photo: Emilie RagusoBehind the bar at Honor Kitchen & Cocktails. Photo: Emilie RagusoFrom top left, moving clockwise: a shared charcuterie board ($9), the Corsican cocktail (bourbon, Jamaican rum, velvet falernum, sweet vermouth, orange bitters) ($11), bone marrow brûlée with bulgogi jalapeños and garlic confit ($13), and the bar at Honor Kitchen. Photo: Emilie RagusoBone marrow brûlée and house-cured salt-cod brandade with cornichon gastrique ($8). Photo: Emilie RagusoHouse smoked rainbow trout salad with bib lettuce, egg, corn, string beans, red bell peppers, pickled onions, crispy leeks and Treasure Island Louis dressing ($15). Photo: Emilie RagusoThe bucket of beer (left) is dispensed on the honor system. Photo: Emilie RagusoThe house-made beet burger (red beets, black lentils and barley) with curried fennel slaw and sambal aioli ($13). Photo: Emilie RagusoSlightly Jaded cocktail (bourbon, gran classico, apricot liqueur, pineapple gum syrup, lemon) ($12). Photo: Emilie RagusoNew York strip steak with schmaltz-cooked potatoes, grilled shishito peppers and chimichurri ($26). Photo: Emilie RagusoCortez the Killer cocktail (tequila, mescal, heirloom tomato water, lemon, celery bitters, chili tincture) ($11). Photo: Emilie RagusoExecutive chef Ben Baehrend. Photo: Emilie RagusoFrom top left: house-cured lamb pancetta with brûléed pears; Downward Spiral cocktail (rye whiskey, amaro ciociaro, raspberry liqueur, orange bitters) ($11); lamb tagine with harissa cous cous, baby carrots, apricots, dates, gremolata and crema ($20); gorgonzola torte salad with chopped kale, walnuts, toy box tomatoes, citrus segments, fresh basil and balsamic drizzle ($15). Photo: Emilie RagusoTriple chocolate mousse cake with strawberries and whipped cream (left) and apple cake with coffee ice cream. Photo: Emilie Raguso
