“Honey” and “brains” aren’t two words you usually hear in the same sentence, much less right next to each other. But here it is, incarnated as the name of a restaurant or, as a press release stated, as a “public health care initiative set in a café.”
Honeybrains is the brainchild (sorry) of siblings Alon, Galit, and Tomer Seifan.
Alon is the chief health officer of Honeybrains, and was assistant professor of neurology at Weill Cornell Medical College and director of research at the Weill Cornell Alzheimer’s Prevention Clinic, before moving to Florida to start at the Institute for Progressive Neurology. He meticulously compared various diets that have shown to be beneficial for the brain, reviewing controlled experiments. The result? Though he doesn’t claim to be the authority, he found common elements shared by the diets, specifically five categories of foods—legumes, vegetables, fruits, whole grains, and rich in omega-3s.
“There’s collective human knowledge,” Alon said. “It’s low-hanging fruit.” The siblings enlisted chef Kevin Chun to create a menu of flavorful dishes that would be both familiar and surprising.
“Health can be actually fun. It’s the opposite of the egg white omelet,” Alon said.
The menu offers juices including Sage Thinking, made with pineapple, Gala apple, pear, kale, lemon, walnuts (cholesterol-lowering), white miso (for probiotics), fiber (for slower absorption), and sage; and dishes such as the Mediterranean Mind Salad, with baby spinach, hummus, chickpeas, quinoa, cucumbers, tomatoes, and spiced walnuts, and the Honeybrains Cobb Salad with house greens, olive oil poached tuna, organic slab bacon, avocado, bleu cheese, chickpeas, spiced walnuts, and 8-minute egg.
The eatery’s “HoneyBar” serves raw honeys from local and international apiaries where the bees are well cared for, including Eat Local Honey (Boston), Taos Valley Honey (New Mexico), and Mieli Thun Honey (Italy).
Open daily from morning to evening.
372 Lafayette St. (between Great Jones & Bond streets)