The best sellers on Honey Road's pandemic menu demonstrate the dueling dietary pulls of the last 15 months. The Eastern Mediterranean restaurant satisfied them both with bonus flamingo cocktail straws and a charming takeout window. According to chef/co-owner Cara Chigazola Tobin, customers couldn't get enough of the kale salad with tahini-yogurt dressing, cucumber, feta and crunchy quinoa. "I joked that we were going to survive the pandemic just selling kale salad," Chigazola Tobin said, hypothesizing that peopled craved something fresh and green.