At Arrows restaurant in Ogunquit, Maine, chefs Mark Gaier and Clark Frasier source their honey just a half mile from the restaurant at Johnson Apiary and use it alongside burrata. But the house favorite for summer is the chefs' herbal honey-thyme ice cream, which also appears as a refreshing seasonal special at their Burlington, Massachusetts, restaurant, Summer Winter.
At the Greenpoint pizza joint Paulie Gee's, pizza-apprentice-turned-pizzaiolo (and bartender) Mike Kurtz produces a chile-pepper-infused honey to serve atop the restaurant's sopressata picante, tomato and cheese Hellboy pie. Even more intriguing: Mike's Hot Honey also appears on a vanilla ice cream sundae. (Photo: Tom Callan)