RESERVATIONS

The majority of our dining room is for walk-ins only. At this time we are accepting limited reservations
(parties of 4-8 people, 14 days in advance) for our shared, communal table.
Please check your RESY app to make a reservation now or click the button below. We DO NOT use the NOTIFY button.
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 that you want to dine with us and we are very grateful for your patience.

Takeout Menu

12PM to 9:45 PM
THURSDAY - MONDAY

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!

MENU SUBJECT TO CHANGE

SOME ITEMS ARE NOT AVAILABLE FOR TAKE OUT - PLEASE SEE TAKE OUT MENU (ABOVE BUTTON) FOR TAKE OUT/DELIVERY OPTIONS

SNACKS

NAPA KIMCHI $6 (contains shellfish)

ASSORTED PICKLES $6

FRIED BREAD $6 (contains gluten)

APPS & SPECIALS

NAPA CABBAGE SALAD $13 (contains peanuts)
peanut and herb vinaigrette, herbs, cucumber, chili.

LOBSTER TOAST $15 (contains gluten, dairy, egg and shellfish)
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 $15 (contains fish sauce, dairy and gluten)
lime, chili, coconut

WOK CHARRED FARM BEANS $9 ONLY AVAILABLE IN HOUSE (contains soy, gluten, and sesame)
fermented soy bean, ginger, sesame

TUNA TARTARE $14 ONLY AVAILABLE IN HOUSE (contains fin fish, soy, sesame, and gluten)
miso, fermented chili, sesame, tempura crunch

RARE BEEF SALAD $17 ONLY AVAILABLE IN HOUSE (contains beef, shellfish, fin fish, and peanut)
smoked oyster mayo, tamarind, pickled carrot, coconut, lime, peanuts, herbs

SQUASH SALAD $15 ONLY AVAILABLE IN HOUSE
delicata, mustard greens, black barley, ginger, husk cherries, pepitas

LOBSTER LETTUCE CUPS $21 ONLY AVAILABLE IN HOUSE (contains shellfish)
charred corn, radish salsa macha, crispy rice, tarragon, ginger, soy

MEZZE RIGATONI $20 ONLY AVAILABLE IN HOUSE (contains pork, shellfish, and gluten)
nam prik ong, Winter Hill pork, smoked chilis, farm tomatoes, fermented mustard greens, tamarind, cilantro

HALIBUT IN BANANA LEAF $23 ONLY AVAILABLE IN HOUSE (contains fin fish and shellfish)
sambal, sticky rice, pickles, herbs

HALF FRIED CHICKEN$32(contains gluten and dairy)
six pieces of fried chicken, herbs, pickles, lime leaf, toasted rice powder, chili, honey nuoc cham

RICE

MAPO DOUFU (contains soy and nuts) $19
jasmine rice, Heiwa tofu, fermented black bean, Szechuan chili, mushroom, peanuts

NOODLES

PAD MEE KORAT$20(contains soy, beef, fin fish, peanuts, alliums. Can be made vegetarian/vegan and without peanuts)
turmeric rice noodle, braised beef, carrot, peanut, cilantro

SHIO RAMEN$22(contains fin fish, pork/chicken broth, and gluten)
Heiwa tofu, snap peas, confit mushroom, pickled ginger, yuzu, bok choy, soft egg, nori

LOBSTER TOM YUM$25ONLY AVAILABLE IN HOUSE (contains shellfish, fin fish, GLUTEN FREE)
rice noodle, Bangs Island mussels, tamarind, mushroom, lime leaf

MEE GORENG$21(contains shellfish, dairy, egg, and gluten)
mien noodle, smoked pork, crab, bok choy, ginger crab sambal

KHAO SOI$23 (contains shellfish, egg, and gluten. Can be made gluten 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

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

Thursday thru Monday

12:00 PM - 10:00 PM

(CLOSED TUESDAY & WEDNESDAY)

TEAM

Andrew Taylor
Chef/Owner

Kat Lamont
Sous Chef

Ben Bozeman
Bar Manager

Arlin Smith
General Manager/Owner

Sarah Koehler
Sous Chef

Laura Myers
Assistant Manager

Valerie Goldman
Chef de Cuisine

Simon Bartlett
Sous Chef

Darby Olcott
Floor Manager

PRESS

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.

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).

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.

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’sand Eventide Oyster Co. When the Honey Paw opened next door in April 2015, it quickly delivered on the expectation of success...

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.”

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).

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....

Photo: Zack Bowen, Knack Factory

Photo: Zack Bowen,Knack Factory

Photo: Zack Bowen,Knack Factory

Photo: Zack Bowen,Knack Factory

Photo: Zack Bowen,Knack Factory

Photo: Zack Bowen,Knack Factory