The concept for new Portland eatery The Honey Paw is summed up in just three words: non-denominational noodle bar. It’s a shrine to the slurp-able, twirl-able, soul-soothing dishes you’ll find in every culture’s cuisine, from Japanese ramen to Italian bigoli. The globe-trotting menu is the latest offering from chef/owners Andrew Taylor, Mike Wiley, and Arlin Smith — the same team behind Portland’s beloved Eventide Oyster Co. and Hugo’s. “Noodles are celebrated all over the world,” says Taylor. “And we’re doing it all.”[separator type=”thick”]
➾ Expect a highly seasonal rotation,
from fiddleheads and mushrooms to ramps and rhubarb.
Crab & Tofu Fritters
➾ Even with a menu full of exotic ingredients, the Honey Paw sources locally:
The tofu in this dish is from Belfast’s Heiwa Soy Beanery.[separator type=”thick”]
cilantro emulsion, radish, hijiki
➾ Think upscale lobster toast: creamy lobster mousse spread
on fresh slices of Pullman loaf, topped with crunchy vegetables.
smoked hock, chili flake, onion ring[separator type=”thick”]
Wok-fried Rice Noodles
mussels, squid, Chinese sausage, scallion
➾ These thick, chewy, handmade noodles — paired with rich meats
and garnished with bright sprigs of cilantro — are already a bestseller.