Honeysuckle Restaurant to Open April 24

A new restaurant is set to open April 24 in North Philadelphia promising to deliver an exceptional culinary experience for guests.

Philadelphia magazine announced that Honeysuckle, founded by Omar Tate and Cybille St.Aude-Tate, will debut at 631 N. Broad St. The restaurant builds on the couple's original concept called Honeysuckle Provisions, a West Philadelphia grocery outlet.

“Honeysuckle is more than a restaurant. It's a network of community spaces centered around the values of ancestry, nourishment, and reclamation,” Tate said. “Now positioned in the North Broad area of Philadelphia, Honeysuckle offers a fresh perspective on food systems — expanding the idea of Afrocentricity in food by redefining the limits of a restaurant and celebrating the legacies and recipes of those that came before them.”

Honeysuckle is currently accepting reservations for April and May dining.

The Philadelphia Inquirer reported that Honeysuckle will feature a $95 fixed-price menu or $135 with two drinks during dinner and a wine with dessert. Dishes and drinks are available a la carte at the bar.

Some of the dishes include an oyster stew, aged New York strip steak, twice-cooked pork shoulder with fried green plantains (banan pez), and an over-the-top double-patty cheeseburger with truffle, caviar remoulade, and edible gold on slices of shokupan (Japanese milk bread) for $55, with beef tallow fries included.

The heart of the Honeysuckle dining experience is the “living room” or bar lounge with its 17 seats, including five in the window. The space is outfitted with sofas, books, and art pieces. 

The bar is St.Aude-Tate's work, a treasure trove of spirits that include Haitian rums and clairin, Inspiration comes from ferments found in beverage specialist Danny Childs' James Beard Award-winning book, "Slow Drinks."

Tate, 38, is from Germantown in South Philadelphia. He's worked at fine-dining restaurants Russet and Fork. 

St.Aude-Tate, 37, grew up on Long Island and cooked in restaurants there, in addition to dining establishments in Maryland and Massachusetts before starting a catering company and pop-up concept, Caona, inspired by her Haitan background.