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Mid-Atlantic American 

Southern Influenced | Chef Hamilton Johnson 

 
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HAMILTON JOHNSON SPENT EIGHT YEARS AS CHEF DE CUISINE AT VIDALIA, JEFF BUBEN'S SOUTHERN-ACCENTED DOWNTOWN RESTAURANT.

Chef Hamilton Johnson

Hamilton Johnson focuses on bringing together American regional flavors and international influences. Chef Hamilton has built a career combining unique and familiar ingredients in untraditional combinations, leveraging classic culinary training and decidedly warm hospitality. Honeysuckle, his new restaurant concept premiering at Prequel this fall, bring together these different strengths with a seasonal, rotating menu and bi-weekly supper clubs.

 

 

Chef Hamilton’s most recent experience was under the direction of James Beard Award-winning chef Jeffrey Buben, whose restaurants include Vidalia, Bistro Bis, and Woodward Table. Under Chef Hamilton’s direction as its Executive Chef, Vidalia received a raving, three-star review from The Washington Post’s Tom Sietsema, further cementing the restaurant’s reputation as one of the most beloved and acclaimed restaurants in the Washington, D.C., region. Johnson attributes his ascendence and skill-building to Chef Buben’s thoughtful guidance, forged over their 8 years together at Vidalia.

 

 

Chef Hamilton regularly competes successfully on the international stage. Last year, he was one of the top two chefs in worldwide Food & Fun competition held in Finland, a competition he participates in annually.


A 2003 graduate of Johnson and Wales University, Chef Hamilton earned his stripes as a rising star in the Southeast working under award-winning Frank Lee at Maverick Southern Kitchens in Charleston. Chef Hamilton’s menu at Honeysuckle draws from the most distinctive elements of his resume but also dig deeper into his South Carolina upbringing. Honeysuckle blurs the line traditionally separating “lowcountry” ingredients and highbrow techniques, valuing smart sourcing in service of many of its whole-animal menu items.

 

Currently Popping Up at PREQUEL DC.

 

 

Honeysuckle is a glimpse of American regional cookery with the influence of southern cuisine. Chef Hamilton Johnson will take you through culinary journeys using dishes he learned as a child growing up in the south, while mixing those techniques with abundance of produce and ingredients found in and around the Mid Atlantic region. Chef Hamilton uses creative combinations that are unexpected and pleasing to the palate. Join us for our extended pop-up at Prequel for a preview of what Honeysuckle will have to offer. We will be running the pop-up at 918 F Street NW through December 2015. 

Chef Hamilton features à la carte appetizers, entrees, and desserts at 4th Floor and unique “bar bites” downstairs at Brick & Mortar. No reservations are necessary for this pop-up. Wines are offered by the glass and bottle, as well as cocktails and beers at Brick & Mortar with the bar bites. Throughout his time at Prequel, Chef Hamilton will also be hosting occasional “supper clubs,” which will be prix-fixe dinners with limited seating and optional wine pairings. Tickets available at Prequeldc.com

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Phone

(202) 510-9917

 

Location

PREQUEL DC
918 F st NW
Washington DC 20004

 

Hours

Monday- Saturday
5:00 pm - 10:00 pm
 

Help open Honeysuckle!

 

Investments start as low as $100.

 

Want to learn more?

Example $100 Investment

By investing $100, you will receive a $100 credit as soon as the restaurant opens. Then, for every year that the restaurant is open, you will receive additional credit based on the performance of the restaurant. If the restaurant meets its current projections, this should be about $20 per year. If the restaurant does better, you'll get more, if it does worse you may get less or no additional credits.

Your credit card won't be charged unless the project successfully raises $300,000 by December 6th, 2015. 
See FAQs for more info. 

Example $25,000 Investment

By investing $25,000, you will an equity stake in Honeysuckle.  We anticipate a 20% IRR and a 2 year payback period. 
If the restaurant meets its current projections, this should be about $5000 per year. If the restaurant does better, you'll get more, if it does worse you may get less or no additional return.


See FAQs for more info.