Indianapolis Monthly

Honey, Do!

aking a meal from the fruit. Shimmering Moroccan-style lighting and exposed-brick walls provide a soothing patina for grabbing one of these breakfast croissants topped with honeycomb, or lounging later in the day over scallops, oysters, and bartender Corey Ewing’s coffee Old Fashioneds, concocted with West Fork Old Hamer bourbon and a syrup made with the morning’s spent grounds.

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