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HAPPY HOUR!

MONDAY-FRIDAY
3-5PM

DISCOUNTED FOOD, BEER, AND WINE!

RESERVATIONS

We are booking limited reservations
(parties of 2-8 people) at our shared, communal table and window counter.

The majority of our dining room is for walk-ins only.
Please check your RESY app to make a reservation now or click the button below.
If you do not see an available reservation, don’t fret!
Please send a member of your party to speak with the host and if there is a wait, we’ll text you when your seats are ready.

As always, we are so happy to have you dine with us!

Book your The Honey Paw reservation on Resy

Takeout Menu

11AM to 9:45 PM
Open Daily

All takeout orders will take approximately 15 to 30 minutes (order times will vary based on the size of the order and the time of day ordered). Please call with questions about allergies or dietary restrictions as all ingredients are not listed. Our kitchen uses shellfish, dairy, egg, gluten, sesame, soy and nuts, just to name few common allergens.
If you have purchased alcohol, you will need to have your ID ready for review. 

Order delivery from CarHop!

in house MENU

(SUBJECT TO CHANGE)

* ONLY AVAILABLE IN HOUSE

SNACKS

NAPA KIMCHI $6 (contains shellfish, fin fish, and allium)

ASSORTED PICKLES $6

FRIED BREAD $8 (contains gluten, dairy, and allium)
rotating butter

APPS & SPECIALS

LOBSTER TOAST $17 (contains gluten, dairy, egg, shellfish, and allium)
lobster & scallop mousse, radish, cilantro, tarragon aioli, fresno pepper *** For every Lobster Toast sold, The Honey Paw will donate $1 to Stop AAPI Hate ***

FRIED WINGS $16 (contains fish sauce, dairy, gluten, and allium)
coconut, smoked butter, chili

WOK CHARRED FARM VEGETABLE $14 (Vegan, contains gluten, sesame, and allium)
 fermented soy bean, ginger, sesame

NAPA CABBAGE SALAD $16 (Vegetarian, contains dairy, gluten, allium, sesame, and peanuts. Can be made without sesame and peanut)
chili crisp ranch, apple, cucumber, radish, sesame, dill, peanuts

SANSHO CAESAR $15 (Pescatarian. Contains fin fish, diary, egg, gluten, soy, and allium. Can be made gluten free)
farm kale, mizuna, spicy anchovy, parmesan, brioche crouton, cured egg yolk

RARE BEEF SALAD* $17 (contains beef, shellfish, fin fish, allium, egg, and peanuts)
tamarind, smoked oyster mayo, pickled carrot, coconut, lime, peanuts, herbs

SEARED SCALLOPS* $24 (contains shellfish, soy, sesame, and allium)
squash, miso, nori salsa matcha, turmeric, pepitas

MUSSELS* $19 (contains shellfish {mollusk and crustacean}, fin fish, gluten, soy, and allium)
tom kha, lime, fish sauce, grilled bread

HALF FRIED CHICKEN $37 (contains gluten, fin fish, dairy, and allium) 
six pieces of fried chicken, herbs, pickles, honey nuoc cham

RICE

MAPO DOUFU $21 (Very spicy, Gluten Free, Vegan, contains soy, nuts, and allium)
jasmine rice, Heiwa tofu, fermented black bean, Szechuan chili, mushroom, peanuts

ZAO LAJIAO PORK $22 (contains gluten, pork, soy, sesame, and allium)
jasmine rice, fermented chili, celery, cloud ear mushroom, kohlrabi, sesame

NOODLES

MUSHROOM HOKKAIDO RAMEN $22 (contains gluten, soy, allium, egg, dairy and sesame. Vegetarian. Can be made Vegan)
wheat noodle, confit mushroom, smoked butter, pickled shiitake, mayu, bok choy, soft egg, nori

PAD MEE KORAT $23 (contains beef, fin fish, peanuts, and allium. Gluten Free, can be made Vegetarian/Vegan)
turmeric rice noodle, braised beef, lime, carrot, peanut, cilantro

MEE GORENG $23 (contains shellfish, fin fish, dairy, egg, gluten, and allium)
mien noodle, smoked pork, crab, bok choy, ginger crab sambal

KHAO SOI $24 (contains shellfish, fin fish, egg, gluten, and allium. Can be made Gluten and/or Egg Free)
egg noodle, smoked lamb, coconut curry, mustard greens, jalapeño, lime, crispy noodles

SWEETS

HONEY SOFT SERVE $8
chocolate shell, honeycomb

ROTATING SEASONAL SOFT SERVE $8
*call to inquire about flavor or possible allergens

ROTATING CHEESECAKE $9
*call to inquire about flavor or possible allergens

honey-paw-bear

Having just awoken from a long winter hibernation a bear scoops a pawful of sweet honeycomb from a wild beehive. Despite the thick cloud of bees swarming about its head, the bear languidly feasts on the delicious honey, as content as can be.

At The Honey Paw we aim to deliver the same experience for our guests, minus the bees.  Instead of honeycomb we look to steaming broths, savory wontons, and wok-fried noodles to hit that same sweet spot. 

Join us all day, grab a seat in our dining room or if you’re on the go arrange for some take-out and we’ll have it waiting for you. 

The Honey Paw is owned and operated by Big Tree Hospitality.

 

ABOUT

COMMUNAL INDOOR DINING, TAKEOUT, AND DELIVERY

Open Daily
11am - 10pm

HAPPY HOUR 3PM-5PM
Monday-Friday

 

TEAM

Andrew Taylor
Chef/Owner

Sarah Koehler
Sous Chef

Laura Myers
Assistant Manager

Arlin Smith
General Manager/Owner

Simon Bartlett
Sous Chef

Darby Olcott
Floor Manager

Valerie Goldman
Chef de Cuisine  

Daniel Iwasko
Sous Chef

Chelsea Kramer
Bar Manager

 
 

EMPLOYMENT

We are always interested in connecting with potential employees. Ideal candidates will demonstrate a genuine sense of hospitality, eagerness to learn, and a strong work ethic. Bring a resume and cover letter to 78 Middle Street or inquire at info@thehoneypaw.com.
 
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PRESS

Press Blog
The Boston Globe
Portland, Maine’s emerging craft cocktail culture is as refreshing as its food scene
The Boston Globe

Meanwhile, alongside the bars and lounges, many of the award-wining restaurants dotting the city are increasingly giving just as much attention to their craft cocktail programs. There are food-nerd favorites like the Honey Paw, which dovetails its Asian menu with numbers like Dancing by Yourself, a pour of Cocchi Americano, Fernet, fresh-squeezed grapefruit juice, and mint.

The Boston Globe
The New York Times
36 Hours in Portland, Me.
The New York Times

By Suzanne MacNeille

There’s more to this maritime city than great food: gracious parks, Victorian architecture and a thriving arts scene.

ASIAN LUNCH, MAINE STYLE

The seating is communal, the dishes are mismatched and the menu is irresistible at Honey Paw, from the team behind Eventide Oyster Co. and Hugo’s. Honey Paw’s East-meets-New England approach is evident in recent dishes, including smoked lamb khao soi, with house-made noodles, fermented mustard greens, lime and Burmese coconut curry, and lobsterwon tons with confit mushrooms (lunch, about $40). 

The New York Times
Bon Appétit
Eat and Drink Your Way Through 72 Hours in Portland, Maine
Bon Appétit

By Kurt Soller

Did someone say summer Fridays? It’s three-day-weekend season, but a short trip is no time to tackle a giant like SF or NYC, where you won’t get your bearings before heading home. Instead, you want a smaller city, where you can hit every great restaurant without getting near a rental car or subway. (And it’s summer, so it’d be nice to see some coastline.) In 2016, that spot is Portland, Maine...

The Honey Paw

The owners of Eventide created this modern pan-Asian joint next door, where handmade noodles or New England ingredients make it into every dish, whether it’s congee or Korean fried chicken. Restore yourself with smoked lamb khao soi, loaded with crispy egg noodles buried in coconut curry with fermented mustard greens.

Bon Appétit
The New York Times
In Portland, Maine, Honey Paw Transforms Asian Classics
The New York Times

Black-and-white photos of Italian noodle-makers and vintage menus from Hong Kong dim sum parlors decorate the Honey Paw, billed as a “nondenominational” noodle joint and the latest relatably cool restaurant from one of Portland’s most winning chef-restaurateur teams, Andrew Taylor and Mike Wiley. Along with their managing partner Arlin Smith, they had already colonized a stretch of Middle Street, near the Old Port, with the critical favorites Hugo’s and Eventide Oyster Co. When the Honey Paw opened next door in April 2015, it quickly delivered on the expectation of success...

The New York Times
The Portland Press Herald
James Beard Award semifinalists include nine from Maine
The Portland Press Herald

Fore Street and The Honey Paw, both in Portland, are among the restaurants named, and five chefs from four restaurants are in the running for Best Chef: Northeast.

Nine Maine restaurants, chefs and brewmasters are among this year’s semifinalists for James Beard Awards, considered the most prestigious in the American food world.

Maine’s 2016 semifinalists cover seven categories – there are 21 restaurant and chef categories in all – including Best New Restaurant and Outstanding Restaurant. The group was selected from more than 20,000 online entries.

The Honey Paw in Portland is a semifinalist in the Best New Restaurant category, which is given to a restaurant opened in 2015 that “already displays excellence … and is likely to make a significant impact in years to come.”

The Portland Press Herald
New York Magazine
Take to the High Seas in Portland, Maine
New York Magazine

Grab a quick bite at the Honey Paw, a newly opened downtown spot focused on noodles from around the globe. The menu crosses cultures with ease: Think internationally influenced bowls like ramen with boat-noodle broth, pork, and veal ($16); pork-sausage ravioli with country-ham brodo, asparagus, pickled ramp, and pea tendrils ($14); and dolsot bibimbap—grilled scallops with bonito, mushroom, egg, and kimchi ($29). 

New York Magazine
The Portland Press Herald
Dine Out Maine: Honey Paw in Portland
The Portland Press Herald

A chef once told me that restaurants are a lot like relatives. There are those you visit frequently and always enjoy, a few you see only on special occasions, and several you tolerate. If you’re lucky, though, there are one or two you want to know better. Sure, they have a few quirks, but they’re bright, creative, known for their good taste, and filled with such energy that you look forward to your next encounter.

The Honey Paw is that last kind of restaurant. The latest venture from Andrew Taylor, Mike Wiley and Arlin Smith, who also own Hugo’s and Eventide Oyster Co. ...

The Portland Press Herald
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