I have already done a podcast this week and this info all came out after that, or at least I heard about it after. I 
figured it was better to give you the info now instead of waiting because time is of the essence.
We, the foodie community, were presented with a press release from the Honey Pot restaurant’s owner, Beau Tate. The press release reads as follows:
Friends, guests, and partners
It’s with a heavy heart that I share this news, but Saturday March 4th will be our last dinner service at The Honey Pot. This ride has been nearly three years long and we have consistently been humbled by the warm reception that we’ve received from the Winston Salem dining community. Our tables have been filled with friends and supporters who share in our endeavor: to showcase the amazing food that’s produced or grown in the Triad, to drink well in good company, and to celebrate life. Unfortunately, the financial end of this endeavor is a tough one. We’ve spent the last year making changes to keep the pulse alive but unfortunately our efforts have fallen short. We’re really proud of the food that we’ve put across the table and the memories that have been created at The Honey Pot. It has been an honor and privilege to welcome you through our doors, and it’s bitterly disappointing to know that it’s drawing to a close.
I couldn’t be more proud of the team that we’ve grown over the years and the work that they’ve collectively accomplished. THP has been built brick by brick through staff contributions, learning, and personal growth that our team has shared with guests on a daily basis. It’s a source of great personal pride for all of us and has been the most rewarding facet of my career to date. To anybody looking for employees with a diamond work ethic and an amazing passion for taking care of people, these are your folks. Call them, or call me and I’ll put you in touch with them.
To the growers and producers with whom we’ve had the pleasure of working, you all are a local treasure. Your dedication to producing the highest quality product in an ethical and sustainable manner is a source of inspiration and is changing Winston Salem’s relationship with food. Day by day you’re showing us that it is possible to make a life by working the land, and you’re living the change we hope to see in the world. We commend you and are deeply sorry not to be able to purchase your food in a professional capacity on an on-going basis, but we look forward to seeing you often at market.
Most importantly, thank you to our guests who have chosen to spend your hard-earned money and moreover your time at The Honey Pot. You’ve made it a special journey and there are no words sufficient to express the gratitude that we feel for your support. We’d love to see each of your faces over the coming weeks for a final meal at THP and a hug before we begin our next chapter. Until March 4th we’ll be doing what we love to do: putting forth food with heart and enjoying you all enjoying yourselves. There will most certainly be a celebration of everything that we’ve accomplished at THP at some point in the near future so stay tuned. If you’re unable to make it in before our last service please come visit at Tate’s and we can reminisce over a cocktail.
So, if you’re a fan of Honey Pot, you have until March 4 to enjoy it. It’s sad to see things close. I know a lot of people enjoyed the restaurant. I’ll admit that Stephanie and I haven’t been there since Chef Harrison Littell arrived on the scene and I know he’s top notch, but it was never a place that we wanted to eat. We tried a few times and weren’t impressed. Again, that was a while back and I do want to get there before they close because I want to get more acquainted with Chef Harrison’s cooking. You can get by there before they close by visiting 285 W 4th Street in WSNC. Good luck to all involved in their future endeavors.
In other news, I haven’t confirmed this, yet, but it seems that King’s Crab Shack & Oyster Bar is set to be franchised. Will and I are friends and we talk about food, but he hasn’t mentioned this to me. When I talk to him I can get the details and report more on it. But, I think it’s pretty cool that the place is doing well enough, and have the reputation to expand. I believe they’ll stick close to the area and let them all in the awesomeness that is King’s Crab Shack. Again, as I know more, you’ll know more. I’ll keep you informed. Currently, the only location is at 239 W 4th Street in WSNC. I recommend just about everything on the menu. Congratulations to Will and Norb, if this is true.
Thanks for reading!
However, I have found over the last bit, that I like duck confit (which means it’s cooked in its own fat), perhaps because of the fat. The closer to the bone the meat, the darker it is. This was a very meaty piece of bird and didn’t hold too much of the dark flavor that I don’t like. Again, a good thing. The mostarda with the Lusty Monk Mustard was a great ‘sauce’ to go with the gamy bird. I did wish there was more of the bok choy, but, again, the secret weapon of the dish was the inclusion of the microgreens. It’s amazing how much difference that itty-bitty plant can make. There’s a strong yet subtle (if that’s possible) flavor that rushes out from the microgreens. Overall, one of my favorite dishes of the night. Definitely, my favorite wine of the evening. I’ve always been a white and sweet wine kind of guy but both Stephanie and I agree that we’re becoming real fans of Pinot Noir. This one, was jammy and we really liked that.There was definite fruit flavor here and it went perfectly with the duck. I kind of wish it had been the wine for the main course.
Made with 
curly-cues. The bison fell apart as I cut it to take a bite. Its temperature was perfect. Once again, the secret weapon was the microgreens. I know you’re tired of hearing me go on about the microgreens but they are truly an amazing supercharge to the savory dishes we’ve encountered tonight. While we did like the ‘Trésor’ Red, it didn’t have the same depth of flavor as the Hartford Pinot Noir. I mentioned this, but I would have rather had that with this, but the Ferrari-Carano wasn’t a bad choice. It did bring the bison to the forefront and set its profile off. Great dish, Chef.
The watermelon rind was chewy and tart. I do think it was at odds with the overall dessert, but it didn’t offend the idea, at all. The red molasses ice cream was hard to keep on the “cookie” top as both slid from the “soil” base and the ice cream was starting to melt. I think the ice cream was the star of this dish, though. So, melting or not; sliding or not, the ice cream was fantastic. The ‘Va de Vi’ is a bubbly blend of the Pinot Noir grape and chardonnay with just a hint of moscato. It went well with the sweeter fruits in the dessert.
show off his culinary super skills. Chuck King, from 
don’t mean that it dumbed it down. I just mean that some people don’t like the tang of goat cheese. Instead, they want their cheese to be more savory, yet not void of the creaminess that goat cheese offers. This dish preserved that tang while adding a crunch and when paired with the port poached figs and pears and the honey and vinaigrette gives a breadth of tang and savory. The Sauvignon Blanc made the whole dish, especially the tangy cheese, sing.
go with fish – is a bit of 
What came first was this fantastic seafood masterpiece. Willow’s always has a scallops special and this was not exactly the special of the day. The special was beer battered but this was what Chef Myers wanted it to be, instead. He wanted it as panko crusted and I think that while it would have been spectacular either way, I appreciated the panko fried version because that was the vision the chef wanted. The scallops were perfectly cooked, tender yet firm, not slimy at all. The flavors in the panko mixed with the herb milk gravy and the salty pancetta were bursting. Exploding even. This was a great start.
One of my favorites of the day, which is saying something because the whole tasting was amazing. The tuna was seared and rare on the inside. The most perfect way to eat tuna, in this author’s opinion, is seared. The sauce was a perfect blend of orange and soy. I will never say that mushrooms are my favorite food; not a fan of them other than on pizza, usually. Shiitakes tend to be a little more delicate, in my opinion, than the regular fungus and these were both delicate and delicious. I ate several of them and I cannot decide if it was that I liked the mushrooms so much or I was trying to get all that orange soy sauce that I could. Not only were the mushrooms better with that sauce, the seared tuna was juicier and more flavorful with it. You could still taste the tuna, to be sure, but the sauce brought that forward and accentuated the flavor.
You’ll hear this a lot from me in this article but “I don’t usually” eat crab cakes. I think they are usually too gamey and heavy when, to me, crab meat should be lighter in flavor and texture. I think it could be that there is too much breading and not enough crab or just no balance. This, though, was balanced and tasty with the shallot keeping the crab meat honest. Flaky while keeping its cohesiveness. It was also a great size: not too large and not too small, just right. The orange caper crème fraîche was a creamy embellishment to the seafood profile. Orange, to me, is a natural partner with seafood selections. It was light and fluffy with salty undertone from the capers. Then, topping it with the arugula salad brings the peppery green addition to enhance the orange caper flavors and adds an additional, soft-punch crunch to the crusted crab cake. While I don’t usually eat crab cakes, this was a fantastic course.
that was close to twenty years ago, in Florida. Stephanie had never had it. The texture of the alligator was something different. It was like a mix of chicken and fish. It was stiff meat (a la the chicken consistency) that still flaked like a piece of cod or flounder. And based on that description you would expect the flavor to be similar. You would be correct. There is no true line in the flavor, either. There is a fish flavor and a chicken flavor. But, there is much of each. You add the crunchy deep fried shell and the honey drizzle and that sweet bee nectar makes this deep fried treasure truly pop while melting in your mouth. But, wait, there is more. The honey chipotle red cabbage slaw was delicate but made a statement on the meat. Instead of canceling each other, the sweet and heat create a flavor profile that was unique and possibly understated. Without it the overall dish, while still flavorful, would have been missing a major element. An element that brought a different, softer crunch that compliments the breading of the alligator. Chef Myers told us that he wants to change the slaw to something different but this, to us, was a perfect pairing.
By this time we were getting quite full. But we were still interested in all the flavors that Chef Myers was throwing at us. Southern and somewhat tame, this, the food finale of the extravaganza, was still no slouch. Mistake not that for weakness; this was a great and needed finish. First, there’s the whipped pimento cheese. Light, fluffy, cheesy, creamy. Thick-cut pepper maple bacon. Crunchy, peppery arugula salad. Fried green tomato discs. A slab of charred bread. To quote Chef Myers: “everything is better on charred bread.” I do not eat fried green tomatoes but I had one and some of another. Stephanie, who loves them, thought these were just right. The sweetness of the tomatoes jumped in and meshed wonderfully with the spicy, sweet and savory bacon to make the whipped pimento cheese shine. After cutting off a few pieces of the bread, I found myself using the bacon to scoop the cheese like a spoon and sprinkle the arugula on top to create a flavor meld that didn’t need the bread. I would have eaten the whole thing, by myself, had we not been fed so well.
other establishments’ red sangria. It is all in the intensity of the wine and the medley of fruits. I just wanted to include the picture to demonstrate yet another reason to visit Willow’s.