The Honey Paw
At the Honey Paw in Portland, Maine, sustainability is subtle, dynamic and ever-present. Led by Valerie Goldman, sous chefs Sarah Koehler, Simon Bartlett and Daniel Iwasko confidently uphold THP's reputation for local sourcing, seasonal menu planning and waste reduction.
The specials board is where the team’s resourcefulness shines through the brightest. THP’s specials featuring ingredients like halibut skirts and bluefin collars are delicious and clever ways to use offcuts of seasonal fish that might otherwise be discarded. Maine produce also gets its time in the limelight, with rhubarb, kelp and kale being transformed into everything from pickles to soup. For all three sous chefs, the best way to use Maine’s bounty is to use it all.
Contact and Reservation Information:
78 Middle Street, Portland, Maine, USA
An initiative of 