“ I keep forgetting to write a review for this place, but it's been three years since I had dinner at Honey Badger and I still reminisce about that meal more than any other I've eaten in my life. A truly magical dining experience. ”

“ Amazing, very unique restaurant experience. Left a long lasting impression, from the space, to the food and wine/non-alcoholic pairings, to the most gracious hosts. It's a very small and intimate space, when we visited we were two of six diners, so very very personal. The restaurant is run by the husband-wife owners who are the sole employees. The food is very interesting - lots of ingredients I had not had before, very memorable presentations, great stories behind the sourcing of everything - it was as much as gastronomic experience as a learning one. And of course the whole menu was delicious as well, and given how regularly it changes due to the sourcing of whatever is around/available/in season, I can't wait to return. The meal was just under 3 hours or so, but we ended up staying and chatting for another couple past that - the nicest couple ever. Thank you Fjolla and Junayd, this was such a memorable and fun night. ”

“ When you walk in, you're greeted by high ceilings and a ski lodge type interior. Fjolla seated us at our table and took our drink orders. They have interesting drinks they infuse themselves and have several non-alcoholic options. We were the first to arrive and I believe they only seat two tables at a time currently. Once the other table was settled our meals began. We started with the amuse of some tingling herb, cheese made of acorn and what looked like a pine cone covered in honey. Fjolla explained how we should eat it and let the herb sit on our tongue for about 30 seconds. Interesting and unique combination of flavors. Then we had cauliflower mushroom which was crunchy, savory and delicious. Each dish was plated delicately and came out relatively quickly. The stand out dishes for me were (1) whelk with a miso sauce, (2) smoked trout with crab and tempura/tenkasu (3) bone marrow ice cream and local honey. Overall service was fantastic and it was interesting to hear how they forage for their own ingredients. Also it was heartwarming to hear how they fed their elderly neighbors during the pandemic. I came hoping for a unique food experience and got that plus so much more. Come for the innovative food but leave feeling connected. ”

“ Despite some of the reviews on here I decided to give this place a try. I thought it was funny that a lot of ppl were complaining about how slow service was because this happened to me once in Italy (the restaurant literally had a huge sign that I missed saying "slow food ) So what I'm going to say is this - go here if you want an adventure with someone that you enjoy talking to. The food is very slow, very good, and yes expensive. So if you're starving to death don't go here lol. The whole idea of the place is to send you on a trip with your taste buds. It's supposed to make you experience food in a very different way. Also the staff and ambiance is great. Go with an open mind and be prepared for the amazing journey ! P.s. I did the taste menu and brought a bottle of my own wine (worth the cork fee ) ”

“ Amidst the backdrop of Hurricane Henri, our group of five were blown away, not by the wind and rain, but by the incredible experience we had at Honey Badger (HB). We had our own quaint outdoor chalet complete with music, fan, air purifier, plexiglass windows and tree branches weaved into the ceiling that miraculously kept us dry despite the record breaking deluge outside our little sanctuary. I arrived without reading reviews or descriptions of the cuisine. I was only told Brooklyn and "wild-to-table" so I was intrigued, yet a bit wary. If your expectations are set for large portions or a formal Michelin-star experience, then HB may not be your jam. I've enjoyed many meals at those restaurants, but they are like the symphony of fine dining, whereas HB has the flare and improvisation of a jazz performance - both are amazing in their own way. Husband and wife team Junayd Juman and Fjolla Sheholli immediately set the tone with their warmth, enthusiasm, knowledge and what they described as a palate "opener." The spilanthes flower bud had us all wondering what could possibly come next as our salivary glands kicked into overdrive. The sensation was so novel that I delayed eating the other parts of the amuse-bouche to let the party in my mouth continue for a few minutes longer. We were delighted by what seemed like a torrent of a dozen different courses that included Montauk oysters underneath a glass dome filled with juniper smoke that filled our cabin with a lovely aroma when unveiled. We also had acorn cheese with wild berries, cucumbers and olive oil made by Fjolla's family, seaweed taco, scallop carpaccio underneath squash blossom, truffle with mushroom, squid, sea bass, egg from traveling chickens and many other unique and wild ingredients combined in a bold, yet delightful way. The pace was never too slow and at times, it was the opposite as several courses were presented in unison. My description doesn't do the cuisine justice as my mind was racing to keep up with the flurry of new items we were introduced to. Even with a menu, it would be impossible for me to fully appreciate the thought and creativity weaved into every dish. HB has built a loyal network of local foragers and fisherman who drop off their discoveries to create daily surprises that are then deftly prepared at HB. This is where Fjolla's childhood in Kosovo, Junayd's Trinidadian heritage, their exposure to Italian, French and Asian cuisine, their expanding knowledge of techniques and recipes forgotten or lost over the generations are all combined with wild ingredients, some of which are preserved and stored at HB, to create a truly inspired and memorable dining experience. We were in awe the entire meal, and eagerly awaited each course. Drink pairings were interspersed, and also had unique backstories - fermented drinks made at the restaurant inspired by Native American traditions, tiny strawberries the size of blueberries used in a cocktail, biodynamic white wine, and touching personal stories about the winemakers. Somehow Fjolla & Junayd found plenty of time to talk with us despite being a team of 3!?! at the restaurant. I can't forget their daughter Nina who played DJ for the night. They regaled us with their love of the virtues and health benefits of wild ingredients, as well their efforts to support their local Brooklyn community. As if the tireless work foraging, operating the restaurant and raising their daughter aren't enough, their hearts still have compassion to rally neighbors and farmers to prepare meals for 60+ elderly members of the community that were literally starving at the depths of the pandemic. I believe HB also opens its space during the day to local vendors to sell their goods. What an incredible team who are innovating, and yet humble as they are constantly learning about the infinite treasures nature offers. They also maintain a boundless optimism and energy despite the pandemic headwinds that no doubt have impacted them as well, but they somehow turn it all into a positive. If it hasn't happened already, it's only a matter of time before New Yorkers, and people in the US and abroad, are clamoring to experience the magic and movement Fjolla and Junayd are creating at Honey Badger that leaves a positive impression that lasts far beyond the few hours spent at the restaurant. Everything about HB is special. I can't wait to return to support this under the radar gem. As if on cue at the end of our experience, two mushrooms opened up just outside our parklet, although I'm not sure they were the edible type ; ) Oh, the wonders of nature! ”

“ This was hands-down one of the best dining experiences that I've had in my life. The hospitality, presentation, flavors, and ambiance are unmatched. The husband and wife cook and present every dish themselves along with the help of one amazing employee. The food is rich in flavor given that their hunters and foragers bring everything from the wild. Their menu is crafted on a daily basis depending on what gets dropped off so I'll be returning soon and seeing what else they put together ”

“ Allow your mind to drift away to a world of phantasm on a plate. A lucid tea party dream where you and Alice are the guests. But there isn't a bunny with a stop watch or a psychedelic kitty. Instead you're in the middle of a wooden structure, in Brooklyn. All this time I thought the hype was farm to table but in this Prospect Lefferts lair, it's wild to table. Edible flowers that create a numbing tingle on your tongue and change the taste of water. Multi-Course delicacies plucked from mother earth, gifted to us by the seasons, sustainable and attainable. This is Honey Badger Bk. There were about 13 small courses with an option of a cocktail and/or floral arrangement add-on. This would probably peak the interest of those celebrating a special occasion or anniversary. Me and my gal pal opted for just the food, though the owner was kind enough to indulge us with a complimentary cocktail. It was hibiscus and it was magical. But back to the food. I am a seafood lover and there were multiple seafood indulgences in different forms. Urchin, scallop, caviar, mussels, oyster and lobster. This was a special solstice menu unlike the others of their past, so get it while it's hot. You won't have a chance when things are out of season. I think the photos would do more justice than a detailed description. I've always wanted to do a chef table Michelin star experience. I want to fill my life with experiences and memories because the wallet don't pass the pearly gates nor the Hot ones. lol This was a dream and it was even sweeter with it's location in the heart of Brooklyn, in the heart of my neighborhood. It's family operated. It's Black owned and he was wonderful. Such a kind person and knowledgeable about everything. The music was eclectic, the outdoor cabins were comfortable and raw. The food was amazing, creative, and conversation-provoking. If you've watched chef's table ya know whatta mean. This was on the pricey side of an impromptu dinner so consider it an experience with food. It was about $250 bucks without the cocktails or flowers. You book online in advance because there is limited seating and limited days for this dinner. Tip and tax are included in the cost you pay upfront but you can still add the cocktail option at the venue. Pull up. Check it out. Support your neighbors. Have a fancy dinner. *Having an issue on Yelp uploading photos so tons of food photos to come soon* ”

“ Excellent meal--very unusual. The staff was very friendly and we were well taken care of. All or almost all of their food is foraged or sourced locally and they do a lot of fermenting on their own. Many unusual tastes I hadn't experienced before from the tasting menu: chestnut purée, algae aioli, pheasant mousse, toothache plant, baby stinging nettles, and water buffalo cream. I enjoyed every dish. We also got the drink pairings and they were an adventure as well. The wines were not that great in my opinion but I know nothing about wine so don't trust me. The cocktails were fabulous. What a delicious experience! Loved it. Note: their menu changes from day to day depending on what is brought in. We were in one of the outside cabins during Covid times and felt very safe. ”

“ It wasn't looking like a great Christmas. Unable to visit my family for the first time in my life and in a city I've only called home for two years, things seemed foreign despite their familiarity. Presents didn't arrive on time. Zoom didn't replace family time. It was a bleak end to a bleak year. Then, on the 26th, I had the opportunity to take solace at Honey Badger. My partner and I were warmly ushered into a cabinesque structure lining the street in front of their establishment. On a silk curtain strung across the restaurant's windows played classic movies featuring New York skylines not seen since our grandparent's generation. Our feet and cabin were warmed quickly by the provided heaters. No sooner had we sat down when our waiter, who also happened to own the restaurant along with his amazing partner and their daughter, brought us a pallet cleanser that was aptly described as wild; the spilanthes plant. Used by Native Americans to cure toothaches, the plant has a mild anesthetic effect, almost like a tingle on your tongue. The curiosity of this plant was a foreshadowing of the delights to follow. Each course we had built upon the last. Inside our well-built yet makeshift abode, we dined on roast duck, oysters, fish baked in coconuts, and chestnut soup. I'm a simple guy. A home cook meal is almost always preferred to a fine dining establishment. And yet the meal spoke to me in a way I've never experienced. Perhaps it is because I'm an aspiring outdoorsman (and because Honey Badger sources everything from local foragers and farms). Perhaps it's because it's Christmas. Whatever the reason, somehow, sitting in that tiny little cabin with my gorgeous girlfriend, having carefully constructed course after course described in elegant details made this stranger in a strange land feel like he was home, if only for a meal. ”