A post-doc fellowship in behavioral neurology and neuropsychiatry and an editing stint at the Journal of Alzheimer's Disease aren't the typical prerequisites of an entrepreneur interested in opening a cafe. But in creating an eatery optimized to support brain function, those were the qualifications Alon Seifan brought to the table. "I was studying the risk factors for neurological diseases and saw that so many preventive measures are related to nutrition and lifestyle." Says the neurologist, "For two years I was obsessed. I thought, there is low-hanging fruit here." So together with his siblings, Galit and Tomer Seifan, he set out to translate the best available nutrition science into a modern dining experience.
Honeybrains opened last week in NoHo, serving breakfast bowls, sandwiches, and juices made from high-performing superfoods. To develop the menu, Seifan ranked fruits and vegetables based on their benefits and gave chef Kevin Chun a prioritized list of ingredients, asking him to craft dishes with familiar flavors and outsize health effects, which nutritionist and clinical dietitian Amy von Sydow Green further refined. Offerings like their S.S. Salmon Sandwich and Kale Toast Crunch boast ingredients rich with omega-3s, fiber, and b vitamins—elements necessary for lifelong health.