Former Fat Radish chef, Matty Bennett, recently opened Thai street food inspired restaurant, The Lucky Bee, in New York’s Lower East Side with co-owner, Rupert Noffs. If the funky pink interior doesn’t captivate audiences, the carefully prepared food certainly will.
Using seasonal and fresh ingredients, the limited menu includes “coconut poached organic chicken with lemongrass, beansprouts, Thai basil and peanuts as well as local oysters with nahm jim, a Thai chili sauce Noffs called “absolutely, ridiculously addictive.” – DNA Info
Other offerings include “…crisp pork belly with palm sugar caramel and chile vinegar; grilled squid with sunchokes, coconut and shaved bottarga; and a green curry of vegetables with pickled mustard greens.” – New York Times
・・・ Next Level #SomTum! By @chefmattybee at his new #Thai inspired @luckybeenyc. Green #papaya salad, tamarind, lime, toasted peanuts, snake beans. #TunaTartare with roast chili and shallot, lime and popped rice in the background. Served with shrimp chips. So nice to meet you @chefmattybee, and thanks to #BiltNYC @chubbawubba8 for creating such beautiful space, and congrats @luckybeenyc again for making it to the @eater heatmap yesterday! #2weeksold not even. #luckybeenyc #ThaiFood
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To sweeten the deal, the restaurant will donate $1 from each bar drink order to the “New York City Beekeepers Association and utilizes local nectar from Andrew’s Honey in cocktails like the Honey Bee My Baby (mescal, yellow chartreuse) and Whiskey Business (ginger, Meyer lemon, lemongrass honey).” – Time Out New York
Soon enough, the honey will become very locally sourced. “In a nod to the restaurant’s namesake, they’ll also set up beehives on the roof in April to supply honey.” – Zagat
“The bee connection is more than just a source of inspiration; Bennett and Noffs hope to lend their space for the monthly beekeepers association meetings, and plan to sell honey soaps and beeswax candles in the future.” – WWD
Cover photo credit: WWD.