"Sheholli says she and Juman reached out to White because people kept mentioning him when it came to the world of fermentations. 'This guy seems super grounded,' she tells Eater. 'He's a wonderful person, professionally wise, and he's one of the most knowledgeable people about co-ferments.'"
"With Honey Badger's reopening after a year-and-a-half closure, Sheholli and Juman are still serving their 'avant-garde' tasting menu rooted in contemporary American cuisine, focused on the Northeast. It's a 13-course affair for $295, along with drink pairings like water ($85), teas ($100), nonalcoholic ($120), and general beverages ($245)."
"Originally, Sheholli and Juman opened Honey Badger in 2017, but in December 2024, they temporarily closed the restaurant to reboot entirely. The issue before, Juman laments, was that 'no one got to see the magic.'"
Honey Badger, a Brooklyn restaurant in Prospect-Lefferts Garden, reopened on March 11 after a year-and-a-half closure with a completely revamped fermentation lab. Co-owners Fjölla Sheholli and Junayd Juman hired Jason Ignacio White, formerly head of fermentation at Copenhagen's Noma, to lead the upgrade. White gained prominence after sharing candid accounts of Noma's kitchen culture, contributing to René Redzepi's departure from the restaurant. The restaurant continues serving its 13-course avant-garde tasting menu rooted in contemporary American cuisine for $295, now featuring a new à la carte menu reflecting micro-seasons and the enhanced fermentation capabilities. The owners sought White specifically for his expertise in co-ferments and professional grounding.
Read at Eater NY
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