Review: Honey and Hooch opens in Chesapeake and leaves a delicious impression

Barbara Sgueglia opened Honey and Hooch in August to bring something cool and unique to the Great Bridge area.

The menu consists of small, shareable plates such as lamb lollipops, jerk tuna and warm, spiced olives. It also offers five composed dishes, four salads and a charcuterie board. Customers can select from a list of crafted cocktails and more than 100 wines while hanging out with friends and family. Sippers can also choose from seven nonalcoholic beverages such as “Elixir” made with coconut and matcha or “Fog Light” prepared with citrus, lavender and lemon zest.

“We give the crafted free-spirit cocktails the same amount of love as the alcohol versions,” Sgueglia said.

She also wanted to create a chill environment where diners could focus on their companions. It did just that.

My husband, Curtis, and I visited recently for date night and we connected through fantastic food and delightful drinks. The black-painted windows, doors and walls gave the restaurant a chic, speakeasy vibe but no code word was required to get in. The gold, faux wall hangings with animal head motifs kept the spot playful.

We started with a sample of the pungent, house-made limoncello. As a lightweight, I knew it wasn’t a good idea to keep drinking the sour-sweet beverage but I wanted more. And more. I’m glad the food arrived to distract me.

“Truffle fries,” I sang as I picked up a few. The pecorino cheese on top of the shoestrings added a dash of saltiness and the lime aioli dip gave the profile zest. Yummmmm.

It made sense to order the potato’s companion, Wagyu beef sliders (three), one of my favorite bites this year. The chef delivered on presentation, texture and taste when he created the juicy burgers and topped them with bacon jam, smoked gouda and arugula. We shared them and it took me to Flavortown; I’ll need my own trio for the next trip.

We ordered the curried Marcona almonds which looked lonely piled high in a white bowl. So I tried one and then two, three and four. They were spicy, sweet and addicting. I’m determined to make a version at home.

We decided on free-spirit cocktails halfway through dinner. I sipped on a No Way, Rose, which was light and refreshing with a delicate rose taste. Curtis got a Dry Decadence that came in a chocolate-rimmed glass. I took a swig and it tasted like rich chocolate milk.

“That’s good,” I said. “I should’ve ordered one for myself.”

I was hesitant about the oysters since I’m not a fan. But I loved the oyster Rockefeller. The golden breadcrumbs on the bechamel sealed the deal for me. They minimized the slimy texture and I ate the oyster like an enthusiast.

Next, Curtis and I spread blackened goat cheese and red wine compote on crostini. The savory, sweet and creaminess captured our attention and we left no crumbs behind. Curtis said he would’ve been content with ordering only this small plate. That was a compliment, trust me.

I took a few swallows of the limoncello as they do in Southern Italy after a meal. It finished mellow, like me.

Rekaya Gibson, 757-295-8809, rekaya.gibson@virginiamedia.com ; on X, @gibsonrekaya

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If you go

Where: 500 S. Battlefield Blvd., Chesapeake

Hours: 5 to 10 p.m. Tuesday through Thursday, 5 to 11 p.m. Friday and Saturday

Prices: $10 to $36 small plates, $6 to $20 cocktails

Details: 757-373-4090; honeyandhooch.com