New York isn't known for its wilderness. But Honey Badger is helping you to experience the environment as you may never have thought to before. This avant-garde restaurant serves up an undisclosed tasting and omakase menu that changes daily, with a focus on wild-to-table offerings from local farms, foragers, and hunters. That means produce is guaranteed to be fresh and organic, before being pickled, brined, smoked, braised, fermented, and prepared in-house.
Representing intimacy with nature, some of the dishes come served in carefully constructed birds nests or beds of leaves, while others like the Koji cured Pheasant Leg eschew any frills and showcase the meat in its natural form. The restaurant itself harks back to this environmental feel, with an open kitchen and intimate chalets all decorated with foliage, which in a sense, connects visitors to the network of foragers that have helped to create their meals.