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It’s dark. It’s a hideaway. It’s Livermore ‘s new cocktail haven. Honeycomb Cocktail Lounge has no sign above the door, only a panel with beehive shapes and one which carries the initials HC. This new bar is set back from the street and one store away from its big sibling, Sons of Liberty Alehouse. The hard-to-identify inside door, located within a mirrored wall, has no handle, Someone opens the door from the inside and asks for the password.
You and 10,600 other followers of Honeycomb on Instagram can easily find the weekly secret phrase, perhaps “buzz on in.” You can wear your cowboy hat and boots or high heels and join 60 others inside. But at the weekend, expect a line with dozens of people awaiting entry.
This is speakeasy country on First Street. Popularized during Prohibition when the bar entrance was located behind fake closet doors, the word speakeasy derives from “speak softly” shops in Britain where drinkers bought illegal liquor and left quietly through the back door. At Honeycomb, you exit through a side door.
Fans of history, owners Tom and Teresa Lawrie have an eye on the past. Yet we explored both venues and found many innovations into the drinks and food.
Visually, Honeycomb is a showstopper. In the announcement of the opening in June 2025, Teresa wrote that the décor was chosen “to evoke a sense of discovery and delight from the lighting to the layout.” The molded ceiling panels mimic the intricate press tin patterns found in Paris bistros. The chandeliers over the bar set an elegant, Art Deco-inflected mood. Lamp shades imprinted honeycomb shapes and prints of ladies with bees in their hair reinforce the theme. The walls painted deep teal, the low lighting, lack of windows, and gold accents lend an aura of mystery, fun and celebration.
Tom is serious about serving quality ingredients. Consider the description of the Beeswax Old Fashioned made his selected Bourbon: Beeswax-washed Elijah Craig Private Barrel Bourbon, bee pollen, egg white, and honeycomb. Tom’s bartenders use about 160 bottles of the private selection barrel of Elijah Craig Bourbon among Honeycomb, and Sons of Liberty in Livermore and San Leandro.
Many Honeycomb cocktails carry names evocative of the queen bee leitmotif. I sampled a signature cocktail, the Queen’s Elixir with Absolut Elyx vodka, Chareau Aloe Liqueur, raspberry, lychee, golden berry, and lemon Champagne. The peachy-pink color, flower, mint and lychee garnish pleased the eye and the tastebuds.
I also sampled two of their limited time cocktails. My surprise favorite was the Melon Majesty since I usually don’t eat honeydew melon. I enjoyed this creamy, foamy drink with honeydew melon-infused Ford’s Gin, citrus, cream, egg white, and more. For the melon infusion, the chef places honeydew in a sous-vide bath. After placement in a vacuumed sealed packet, the honeydew is slowly cooked at a low temperature to develop a soft texture and concentrated flavor. My friend Jen, also not a fan of the melon, did not like the drink which reminded her of honeydew Melona ice cream bars which she avoids.
Gourmet bar snacks range from French fries jazzed up with black garlic-truffle aioli and roasted garlic ketchup to in-house crafted potato chips with mix-it-yourself caramelized onion dip with chives and an extensive grazing board featuring Northern Calif. salami and cheeses.
We eschewed grazing because we ate dinner earlier at Sons of Liberty where the scene is like day and night from Honeycomb. Sons of Liberty hosts a bustling patio in front and is light-filled and airy. Kids munch on mac ‘n cheese before late night guests arrive. The name carries “alehouse” with it, and there is a reasonable selection of beers from ciders and sours to nitro milk stouts. There is also a well-curated wine list with many local brands. But cocktails are king here with many seasonal items.
I sampled the upcoming fall version of the Old Fashioned cocktail. Made with Bourbon, apple bitters, cinnamon simple syrup, and lemon, the drink evoked autumn. Other fall drinks include the Apple Cider Moscow Mule and Golden and Delicious with apple whiskey.
Bartender Caden Thaele delivered the Port of Call cocktail with gin, ruby Port, a bar spoon of cranberry sauce, cinnamon simple syrup and lemon juice. The Sons of Liberty garnish of freshly grated cinnamon stick lifted the drink fully into fall.
Drinking the Port of Call is dangerous, said Jen. “It goes down nice and easy, and it resembles a Sex on the Beach cocktail.” I likened it to an alcohol-strong Long Island Iced Tea.
The cocktail napkin features a rattlesnake, the insignia that is repeated throughout the restaurant. Given his interest in history, Tom watched the Discovery show “How Booze Built America“ with Mike Rowe. The segment entitled “America’s Revolution” covered the Boston Tea Party and earlier, the British disruption to the purchase of molasses, the key ingredient to the colonists’ production of rum.
Riled up over the negative impact on their drinking and more, Samuel Adams and others who led action against the British earned the title, Sons of Liberty, and rattlesnake insignia heralded their daring project to unite the colonies. This group influenced the naming of the Sons of Liberty Alehouse in San Leandro in 2016 and six years later, the Livermore locale.
Though the exterior signage reads, “Real American Food,” I chose poutine, the Canadian comfort dish of cheese curds covered with house made beef gravy and a mountain of French fries. I indulged in poutine during a visit to Montréal in February, and five friends are visiting this year. I discovered that both Lawries grew up in Canada, and the recipe is from Teresa’s mother. I later told Tom that I secretly wanted more gravy. He assured me that that request is a common ask.
The food menu at Sons of Liberty emphasizes seasonality, a gourmet slant, and local ingredients; the website lists selected purveyors which include several Livermore farmers. The summer watermelon “poke” salad with a light, tamari based dressing was accompanied by a crop of vegetables including über-fresh microgreens from MicroDreams in Livermore. The watermelon is compressed to concentrate the flavors and yield a sushi-like texture.
Jen had told me the crispy baby back ribs were a hit with her family. The spicy orange and soy glaze on the crunchy coating and lean ribs made them irresistible for someone who doesn’t like greasy ribs; only two remained for her to take home. The Maui Waui IPA beer battered fish and chips were excellent . We tried one of the newer, cooler-weather dishes, a satisfying rendition shrimp scampi bucatini.
Dessert was a gourmet panna cotta with large helping of macadamia nuts. Adding to the Hawaiian vibe, the chef garnishes with a sprinkle of Li Hing Mui powder, made from dried, salted plums and a favorite island condiment.
For those seeking gluten-free food, my friend Kate said, “Sons of Liberty has many, clearly marked GF options. I like the Duck Carnitas Tacos paired with an Apricot Grove with gin, apricot liqueur, Cointreau, lemon juice and honey or a glass of Livermore Valley wine.”
When asked how he became a restaurateur, Tom said, “I learned all the things not to do during 14 years with the Englander Pub in Castro Valley.” His success with opening three venues in nine years speaks to his ability to connect with guests and his passion for good food and drink.
Meanwhile, Tom adds new items such as the 12-ounce Grilled Argentinian Ribeye at dinner. On the brunch menu, I may consider Chilaquiles Verde or Loco Moco with hamburger, rice and the same house made beef gravy as the poutine. There is much to discover at both venues.
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