OPENINGS

TASTE

ALISSA DRAGUN PHOTOGRAPHY

Clockwise from inset: Honeybelle fried chicken; Honeybelle cocktail; wild mushroom and Hot Pie pizzas; Honeybelle Pie.

OPENINGS Southern Few experiences are as quintessentially Floridian as an alfresco feast after a round of BELLE golf. Savor that scenario and then some at Honeybelle, a new restaurant by chef Lindsay Autry inside the PGA National Resort. A play on the citrus of the same name, Honeybelle captures all there is to love about Old Florida cuisine, elevated by Autry’s ability to transform locally sourced ingredients into food you’ll want to eat again and again.

“Honeybelle is a collection of my experiences as a chef, representing my Southern and Mediterranean roots while embracing the more casual side of myself and the meals I enjoy [while] sitting under the South Florida sunshine,” says Autry. “If I could pinpoint one side of my personality that shines in Honeybelle, it would be my whimsical side. [It is] a nod to my nostalgic roots and a fun approach to an outdoor dining restaurant that is fulfilling and approachable.”

That whimsy comes across in the decor (which Autry describes as nouveau Golden Girls) and in dishes like tuna tartare with fish-shaped crackers and a Hot Pie pizza topped with pepperoni, pickled peppers, and hot honey. Even devotees of the fried chicken at Autry’s West Palm eatery, The Regional, will be converted by Honeybelle’s rendition, infused with lemon and rosemary and served with such fixings as collard green slaw, mashed potatoes, and buttermilk biscuits—because everything’s better on a biscuit. (pgaresort.com) —Mary Murray

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