The concept behind Honey Moon Spirit Lounge was created when Adrienne Wiggins and Reed Calhoun were planning their wedding that was pushed back due to COVID. Reed Calhoun is a 25 year hospitality veteran, with years at Enoteca Vespaio and Homeslice Pizza. Calhoun was also a longtime musician, frequently touring with his band Bee Caves. When music slowed down because of the pandemic and Reed and Adrienne had to put wedding and honeymoon plans aside, they created their own Honey Moon Spirit Lounge as a space where they could celebrate their love and express their passion for hospitality.

Honey Moon Spirit Lounge serves playful, creative dishes by Executive Chef Manuel Rocha (previously of Hopfields, Academia, and Bonhomie). The menu features plates like Koji-Aged Steak Frites; Smoked Birria Terrine; Duck Fat Fried Seoul Hot Chicken; Vegan Barbecue Burnt Ends; Chicken Confit; Pimento Cheese; Chicken Liver Mousse; East Coast Oysters; King Crab Tarts; and a Chef’s Selection Cheese Plate. The Sweets section features a Bourbon Applejack Hand Pie; Guanaja Dark Chocolate Tart; and Toasted Marshmallow, Coconut and Chocolate Ganache. All proteins are sourced from local and independent Texas farms, as well as most produce on the menu.