Opening several months after we
got to sample the menu at Holly Hill
Inn, Honeywood has joined Michel's
growing list of respected Kentucky
eateries, which also includes Wallace
Station, Midway Bakery, Windy Cor-
ner Market and Bakery, Smithtown
Seafood, and Glen's Creek Café at
Woodford Reserve Distillery. It is not
unusual for items from one menu to
show up on another, and Michel has
also taken over catering duties for
Fasig-Tipton Kentucky sales.
Holly Hill Inn remains her first
though, and given the building's past
lives, it is not surprising the restau-
rant is actually a maze of rooms. Our
table was in the corner next to the
fireplace, and after ordering a bottle
of red, it rested on the mantle next to
us.
Although appetizers can lead to
healthy debate, we quickly and eas-
ily settled on one. Named The Four
O'Clock, it was a shareable plate of
salt-and-pepper almonds, potted
cheese, Midway Bakery buttermilk
biscuits, green cabbage chowchow,
mixed pickles, Lisa's cheese wafers,
and shaved Broadbent ham.
Upon receiving The Four O'Clock,
we knew we would be visiting Honey-
wood when it opened properly. It was
simple but elegantly served South-
ern food at its very best. Our other
appetizer, Oysters Rocka-Rouse also
pleased, featuring buttermilk butter,
kilt greens, and garlic breadcrumbs.
The 4 O'Clock
