Image: Buns, Bird, Slaw
Last Updated: April 2022
Current Status: Open for Dine-in, Take-out and Delivery. Brunch.
In a diner-esque setting, the kitchen slings fried chicken in deep orange hues. Conceived as an ode to the dish, this spot sings. Honey works its way into the standard version with a dusting and also a special dipped version. It works as a sweetener in some of the drinks – including the in-house Arnold Palmer. And it coats the deeply-buttered dinner rolls. The chicken can be ordered by the piece (2 or 4) or by the bucket. Sides include some expected standards like a creamy mac ‘n’ cheese or wedge fries, but also a slaw dressed with lime juice, and honey-sauced sprouts. Sandwiches, including non-chicken ones, are available and tempt like sirens away from the primary object of desire.
Ordering is done via QR codes that are synced to the table. Order and the food magically appears like a down-home version of the Jetsons. Rather than being a modern Achilles’ heel for restaurants that some think, it seemed to smooth things out. It is walk-in service, with several bar seats – from which some might jump to an open booth if available. The drink list is limited with a couple of beers, a few cocktails and some non-alcoholic options, though there is a provocative option of a bottle of champagne to go with a bucket of bird.
That Honeymoon Chicken is excellent should be no surprise. The guy behind it is Rob Sonderman, of Federalist Pig fame. He brings the same attention to chicken that he does to BBQ. The chickens are soaked in pickle brine for 24 hours. The honey dust includes garlic, dehydrated honey, habanero powder, and smoked paprika. It is a dish that justifiably launched a thousand delivery drivers.
We are sweet on Honeymoon Chicken. Then again when it comes to D.C. food, we tend to be a bit of a homer.
Washington Post: No coverage yet
Michelin: Bib Gourmand.