Modern southern food at Honeybird

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There is only one main course on Honeybird’s menu, and it’s a honey of a bird.

The new East Providence restaurant has made its home in a former gas station at the end of the Henderson Bridge.

Small, crowded and a bit funky, Honeybird does chicken southern style, and while that is their sole signature dish, they offer you six snacks, seven appetizers, 12 sides, plus a variety of sauces and flavors to go with them.

You can order buckets of chicken to eat in or take out, or a chicken sandwich, but just about everyone in the packed restaurant last Wednesday night was enjoying their Blue Plate Special of a chicken thigh and leg on Texas toast, with pickles and two sides ($18).

Many start with snacks ranging from Fried Green Tomatoes ($6) to Baked Peanuts ($4), or Hushpuppies ($6) which we shared.

Appetizers include Fried Oysters ($18), Shrimp and Grits Fritters ($15) and Catfish Sliders ($12).

When they say, “Modern Southern Food,” they mean it.

The tables are so close people look to see what combinations of sides their neighbors have chosen and ask about the temperature level of the sauces. There is plenty of southern hospitality in the room.

I enjoyed my huge leg and thigh with honey Cholula flavor on the crispy skin, combining sweetness and a mild heat, with a dipping sauce of Remoulade on the side.

Joyce chose the Nashville hot, and it was, along with black truffle mayo.

A side of corn bread and the best dill pickle potato salad I have ever had completed by feast.

Joyce enjoyed onion rings and excellent pimento mac and cheese.

Dessert was for another time, as we could not eat another bite.

We advise you to make reservations (919-5885).

At 6 p.m. on Wednesday, every table was full. You can order food at the small bar.

Honeybird is located at 230 Massasoit Ave in the Rumford section of East Providence.

From Edgewood, we made our way to Waterman Avenue on the East Side, went to the end, and drove right into the parking lot. Be careful on the Henderson Bridge, which is under construction.

We’ll be back. There are lots of authentic sauces, flavors, appetizers and sides we still want to taste.


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