The Chicago Downtown Marriott has been getting a lot of buzz thanks to a homegrown menu additive.
Nearly 10 months later the bees have produced nearly 260 pounds of mouthwatering honey.
Executive Chef Myk Banas has included the sweet stuff into numerous dishes, and the restaurant has even lauched its own in house honey wheat beer made with the rooftop bounty.
Of course, they also sell the sweetener a la carte. A two-ounce bottle goes for $5.