Locally owned restaurant, The Honeysuckle will debut a locally and regionally sourced menu this fall which will be available at the restaurant on October 10th. We stopped by the restaurant for a pre-tasting of the new fall menu.
Under the direction of new Executive Chef, Skylar Bush, guests can enjoy the chef’s take on eclectic Southern cuisine. The fall menu includes a more vegetable focus with brussel sprouts, roasted cauliflower, and a fresh beet salad topped with whipped feta cheese. The protein selections include roasted Springer Mountain Farm Chicken served with feta butternut squash, and biscuit bread pudding, as well as bone-in ribeye from Black Hawk Farms, served plain or with the option of two sauces. To finish your meal, try  the cherry cobbler served with Noble Springs goat cheese gelato and toasted hazelnuts. We were served cobbler with the new fall cocktail called Lucky Strike, a vodka drink with coffee, and cream. Lucky Strike was a crowd favorite along with the dessert.
“We’ve worked so hard to ensure that our patrons are served dishes made with honest ingredients putting a focus on no hormone, no antibiotic meats and organically raised vegetables from the area farms and farmer’s market.” said Bush.
“At The Honeysuckle, our mission is to provide creative, healthy offerings that are locally sourced,” says owner Kelly Black.
“We’ve built partnerships with local and regional farms, Farmer’s Markets and distilleries to ensure that we are receiving their best products. We take great pride in supporting local farms and businesses with our purchasing. Our patrons expect an eloquently bespoke extension of southern fare and Chef Skylar delivers with great passion,” added Black.
See our photos from the fall menu tasting at The Honeysuckle below. Be sure to visit The Honeysuckle located at 1770 Galleria Boulevard, Franklin. Â Follow them on Facebook for the latest offering and updates.
