we are A little cafe with big dreams founded by Caitlin Sullivan and Kacie Carter. Honey Hi's food is uncompromising when it comes to nutritional integrity and sustainability. our menu is informed not only by collaborations with local organic farmers, artisans, and community members - but also by chef/co-owner Kacie Carter, who is a nutritionist and ensures that each dish is craveable and deeply nourishing. you can Read more about Kacie and Caitlin’s mission IN THE NY TIMES.
we use organic and locally sourced produce whenever possible, buying weekly from the farmers markets. our menu changes seasonally because figs don't grow year round, you know? we ONLY serve 100% organic, humanely raised animals and eggs from local California farms - grass fed beef & lamb, pastured chicken from Marin Sun Farms, Mary's organic turkey, etc. our bacon comes from happy heritage pigs who spent their lives on a farm, not a feed lot. our kitchen happens to be inherently gluten free and we don't use refined sugar, gmo's or vegetable oil (canola, sunflower, safflower, etc). honey hi is not vegan, vegetarian, or any one thing - our thing is radical inclusivity. there's something for everyone. we can't wait to feed you.
caitlin and kacie are best friends who met at the university of colorado. we're both short, opinionated, and passionate about REALLY good food that's also good for you. this place comes deeply from our hearts; the menu is designed to be stuff you want to eat every day and feel good ABOUT afterwards. please come say hi!