Honeymoon Chicken Opens at Petworth with Crispy Cubes and Bubbles

Honeymoon Chicken Opens at Petworth with Crispy Cubes and Bubbles

Honeymoon Chicken opens in Petworth. Photography courtesy of Honeymoon Chicken.

Rob Sonderman, the Federalist Hog Pit Master, is turning his barbecue talents into deep-fried delicacies at Honeymoon Chicken, an all-day eatery in Petworth on Wednesday, January 12. The laid-back spot takes up the space of Slim’s Diner and will eventually seat around 60 between the retro-chic dining area, a 15-seat bar, and a large outdoor patio when spring rolls around, plus a window for take out chicken. fried pickled on the go.

Sonderman opened the first Honeymoon as a fast food place in Bethesda’s virtual food hall, Ensemble Kitchen, with his business partner Steve Salis. Chicken cubes, sides, and sandwiches are available to-go from the new location, though at Petworth diners can unwind with a honey-spiced mango margarita, or pair your fried chicken with a serving of Veuve Clicquot.

A hot honey chicken sandwich with a cilantro-lime salad.

Regardless of what’s in your glass, chicken is the star of the menu (though there are also options for vegetarians and pescatarians). Sonderman brines the birds for 48 hours before crisping them in what is considered the Cadillac of KFC-approved chicken fryers – a Henny Penny pressure cooker, which offers added crunch. Diners can design their own combos featuring bone-in drums, thighs, breasts, wings, and crispy, boneless chicken bites. “Being from DC, I want to make sure we also have the ubiquitous fried giant wings found in every takeout,” says Sonderman. All are drizzled with “honey powder,” a sweet and tangy blend of honey powder, garlic powder, smoked paprika, and other spices, plus an optional drizzle of spicy honey mixed with habanero.

Diners can get buckets to stay or go with warm honey buns. Photography courtesy of Honeymoon Chicken.

Given the boom in the fried chicken sandwich business in DC, Sonderman wants to emphasize everything, though his creative twist is here on items like a honey garlic fried chicken banh mi, crispy shrimp po’boys, or a mushroom sandwich. Fried oyster with lime coriander salad and creamy remoulade. There’s also a kids’ menu with similar meals and comforting desserts like mooncakes and heavy ice cream.

Federalist Pig also built a reputation for tasty sauces and side dishes. On Honeymoon, dipping options include honey mustard (“When I go to McDonald’s, that’s my favorite,” says Sonderman), an herb ranch, Louisiana-style throwback dip, and Sonderman’s version of mumbo that pays tribute. to the origins of the sauce in Chinese takeout meals with fried garlic and candied ginger for added flavor.

There is a retro vibe to the place with ice cream for dessert and sweet tea at the bar. Photography courtesy of Honeymoon Chicken.

The garnishes are designed to check all the boxes: mac n cheese, mashed potatoes, cole slaw, but “checked” at a chef level. The creamy macaron is enhanced with gruyere, fontina, Parmesan, and strong cheddar cheese, while the potatoes have a garlic buttermilk puree and homemade sauce.

Vegetarian crispy oyster mushroom sandwich with cole slaw and remoulade. Photography courtesy of Honeymoon Chicken.

Although Honeymoon is inspired by some southern fried chicken spots, Sonderman says there is no particular theme.

“It’s the same with Fed Pig – we get a lot of inspiration from a lot of different places and we light it up with our own touches. If there is a style, it is the good style ”.

Honeymoon chicken. 4201 Georgia Ave., NO. ORpen every day from 11 a.m. to 9 p.m.

food editor

Anna Spiegel covers the food and drink scene in her native DC. Before joining the Washingtonian in 2010, he attended the MFA program at the French Culinary Institute and Columbia University in New York, and held various cooking and writing positions in New York City and St. John, US Virgin Islands. USA

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