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Jamaar Julal, general manager/director of fermentation, plates a course during a tasting menu dinner called “Untitled,” at Honeysuckle Provisions in Philadelphia, Pa. on Wednesday, Jan. 31, 2024. Chef Omar Tate’s tasting menu features courses with “an emphasis on supporting local black farmers while highlighting black foodways,” according to the website.
Jamaar Julal, general manager/director of fermentation, plates a course during a tasting menu dinner called “Untitled,” at Honeysuckle Provisions in Philadelphia, Pa. on Wednesday, Jan. 31, 2024. Chef Omar Tate’s tasting menu features courses with “an emphasis on supporting local black farmers while highlighting black foodways,” according to the website.Read moreMonica Herndon / Staff Photographer
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Restaurant Details

310 S 48th St, Philadelphia, PA 19143
(215) 307-3316
https://www.honeysuckleprovisions.com/
honeysuckle_provisions
Reserve on Open Table

Honeysuckle Provisions

Featured on The 76
West PhiladelphiaModern American, Breakfast, Tasting Menu, Sandwich$/$$$$

Note: Shortly after the initial publication of The 76, Honeysuckle Provisions announced that it will close until Feb. 1, 2025, when it will reopen as Honeysuckle. This Afrocentric cafe-market from Cybille St. Aude-Tate and Omar Tate is many special things at once. It’s an affordable outpost for black-eyed pea scrapple breakfast sandwiches, “Dolla” hoagies with smoked pickled turnips for lunch, Haitian chanm chanm buns, and a perfect chicken-biscuit sandwich dusted in house “Hot Cheetos” dust. Omar’s “UNTITLED” dinner series, however, is an experience unlike any in the city, with tasting menus that tell narratives about Black life and foodways through poetry, art, and reliably great flavors. From a handmade ramen homage to Omar’s childhood dollar store noodles to schmaltz-fried Cornish hens or beef tartare tinted black with squid ink (a reference to the blackface used in Clorindy, Broadway’s first Black cast musical), the concepts are both deep and delicious. Pure originality is an elusive virtue, and Honeysuckle has that on lock.

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The Inquirer aims to represent the geographic, cultural, and culinary diversity of the region in its coverage. Inquirer staffers and contributors do not accept free or comped meals — all meals are paid for by the Inquirer. All dining recommendations are made solely by the Inquirer editorial staffers and contributors based on their reporting and expertise, without input from advertisers or outside interests.

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