Honeywood, Holly Hill & Company’s largest restaurant, is named for Honeywood Parrish Rouse, a trendsetter and international powerhouse from Midway, Kentucky. Honeywood, who loved to travel, eat delicious food, and indulge in a stiff drink, settled down at Holly Hill Inn and warmly welcomed visitors. The Zagat Guide, New York Times, and Washington Post featured Honeywood.
The food on Honeywood’s menu has long been a mouthwatering example of uptown and down-home. Chef Cody DeRosett’s cuisine elevates southern classics with fresh local ingredients and a good dash of seasoning in the same spirit of exploration and hospitality. His penchant for cooking homemade pasta and bottling and preserving fresh veggies comes from his upbringing in eastern Kentucky. The best tomatoes, in Cody’s opinion, come from Kentucky, and he looks forward to harvesting the first ramps and asparagus every spring.
The preferred method of enjoying a light dinner at Honeywood is definitely taking a seat at the stunning bar. Unwind with one of Leah Craig’s homemade cocktails, or spend your time in the light-filled dining room with its colorful art and pale blue leather banquettes. Leah has been behind the bar since day one, so she can definitely help you with your drink preferences. Non-alcoholic options are available, like the Lagunitas Hoppy Refresher, a N/A highly carbonated dry-hopped sparkling water.
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