With a new vice president of culinary operations, Tupelo Honey saw its menu shift to a selection of healthier, more creative and more beautifully presented dishes.
That doesn’t mean that the café’s classics like fried green tomatoes and biscuits are going anywhere. Instead, they’re just sandwiched between additions like golden beet carpaccio and red wine glazed short rib, which all use locally sourced, seasonal ingredients.
New menu items will appear on brunch, lunch and dinner menus and will hover around the prices you’ve become used to. We stopped by for dinner and, for just $108 before tip, shared two appetizers, four entrées, two iced teas and two cocktails.
We started with Crispy Brussels ($8) and Pimento Cheese Nachos ($12) with a Blueberry Sage Kentucky Mule ($9) and ‘Violet Beauregarde’ Champagne Cocktail ($9).
The Brussels (the highlight of the meal) are made with lemon and chopped bacon and served with garlic buttermilk ranch while the nachos are topped with chorizo, black-eyed peas, salsa, sour cream and jalapeños.
The Blueberry Sage Kentucky Mule is offered on tap and is a combination of Old Forester bourbon with blueberry sage ginger syrup and soda water.
The Violet Beauregarde is made from TOPO Organic vodka, elderflower liqueur, blueberry purée, mint, lemon and sparkling wine.
For our main course, we aimed to try a little bit of everything – and by ordering the Golden Beet Carpaccio, House-Cured Heritage Breed Pork Belly, Red Wine Glazed Short Rib and Debutante Duck Confit with a side of Cast Iron Mac-N-Cheese ($17), it’s safe to say we did it.
While we haven’t tried the brunch menu yet, the restaurant sent over a box of their new Cinna-Biscuits.
Each biscuit comes topped with pecans and a foster rum sauce for $7. Get one.
Tupelo Honey is open Monday through Thursday, 11 a.m. to 9 p.m., Friday, 11 a.m. to 10 p.m. and Saturday and Sunday for brunch and dinner (8 a.m. to 3:15 p.m. and 4 to 10 p.m.).
Connect with Tupelo Honey