Honeypie is on the move (but the great food stays the same)


Since 2009, Honeypie has brought famous and award-winning pies and scratch-off cuisine to Bay View using the finest ingredients from Wisconsin. They recently moved to a new place, a stone’s throw from their old digs, but the food and menu are still the same great dishes that take you back to a simple time and memories of cooking from grandma’s kitchen. If buttermilk cookies, pies and corn muffins aren’t enough to make this a destination on your culinary list, Honeypie’s breakfast, lunch, brunch, and dinner are so filling and tasty as it is. the place to go anytime of the day.

House-infused Bloody Marys, craft cocktails, Pilcrow’s nitro coffee, and Anodyne’s special “Pie blend” coffee are a great way to start your meal. Corn muffins too ($ 2 for 6). They are the real deal (not the sweet cakey type) and come with salted butter and homemade jam. You can quietly prepare your breakfast which is served all day (dishes are also available for breakfast) while enjoying the peaceful surroundings of the patio.

The large flaky cookie comes with homemade jam ($ 6) and appears on many menu choices like Honeypie’s famous Chicken and Biscuit ($ 16); Chicken, Pepper, Corn and Potato Pie, but with a buttermilk cookie top. The cookie and sauce is made with a hot pepper sausage sauce for a little kick and two farm-fresh eggs – try the ham cookie with smoked ham, topped with mornay sauce, cheese and egg ($ 13).

The breakfast casserole ($ 14) is a must-have and a real spectacle with fresh ingredients like roasted potatoes, gravy, cheddar, bacon and a fried egg. I went through all the cookie items and each time I left with a ‘take out’ box and a yearning for the next visit and the cookie offering. If you’re leaning more towards sweet breakfast treats, the French toast ($ 12) or peach panna cotta ($ 11) with granola and berries is a great choice or you can just go for the one of their pies and call it a day.

Lunch and dinner are very similar on the menu with lots of seasonal choices. Dinner adds items like steamed mussels ($ 12) and additional entrees. Brunch has the addition of a few Benedict selections like Pork Cutlet ($ 15) with Braised Cabbage or Benedict Scallops with Bacon and Spinach ($ 20. Try their Breakfast Burrito Brunch with Chorizo House ($ 14).

The homemade soups come with a corn muffin and the roasted beet and peach salad with whipped goat cheese and pistachio ($ 14) was perfect for hot days. Likewise, the cobb salad for a hearty and gluten-free option ($ 15). There are a few vegetarian options, but a real plus, The Klug ($ 14), is a delicious jackfruit sandwich with pickled jalapenos, pickled onions, Carr Valley cheese and topped with garlic aioli. roast, lettuce and tomato on a hoagie roll. Other sandwiches include the Honey Pie burger, ‘pork salad’, braised ribs and even a ‘lamb’ with braised lamb, marinated feta, arugula and tzatziki (14-16 $).

Dinner entrees are refined classics like a shepherd’s pie with braised lamb loaded with vegetables, airplane chicken with crispy leeks and whipped potatoes, a pork loin with a sweet and sour Agrodolce sauce and vegetables, and risotto and scallops rival any fine dining restaurant in this relaxed and cozy atmosphere ($ 16-32).

Honeypie offers a fry of breaded haddock Friday fish with a ramp tartar sauce, lemon, coleslaw, fries and cornbread ($ 15). It was really hard to get room for dessert on one of our visits, but I couldn’t resist walking near the pies in the bakery on my way out and bringing some home and a corner of paradise.

Check out their pie of the month and small retail space. While this is only patio dining at the moment, indoor dining is slated to begin this fall.

$$ breakfast and lunch
$$$ dinner
Handicap Accessible: YES

Honeypie Café
2569 S. Kinnickinnic Ave.
Bakeshop 414-2423-6389
Weds-Sun 8 a.m.-9 p.m.
Brunch: Saturday & Sunday, 8 a.m.-2 p.m.

Alisa malavenda

Alisa Malavenda has distinguished herself as a professional chef, culinary instructor, private caterer, cookbook author, culinary consultant, and research and development cook.

Read more by Alisa Malavenda

06 Aug 2021



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