If you like your happy hour spots to have a certain flair and funk, add The Beehive to your list of must-sip neighborhood watering holes.
From partners Phil West, Arnold Eric Wong, and Steve Werney—the team behind the sophisticated FiDi cocktail bar The Treasury—The Beehive is about all things fun and retro-glamorous.
There are also eight beers and 11 wines by the glass. The bottom line: You won’t be going home thirsty.
Once you’ve worked your way through the liquid delights, the menu of playful small bites, devised by chef Byron Gee (formerly of The Rotunda at Neiman Marcus) includes pigs-in-a-blanket, Swedish meatballs, a trio of deviled eggs, and savory cheese fondues.
Inside The Beehive
A new blue and gold honeycomb sign signals the entrance to the Mission’s most whimsical new bar, in the space that was once home to Range.
You’ll find yourself greeted by a 13-seat bar with warm brass accents.
The low-key lounge has ritzy vibes with moody blue seating and patterned mirrored walls. Seating 50 people, this space has its own bar and can be reserved for parties. Keep an eye out for a secret booth behind a velvet curtain—the Honeycomb Hideout seats four and can be reserved in advance.
The real stars of The Beehive: the drinks! Get started with trademark bevvies like the purple-y Bikini Drifter (Havana Club Blanco rum, Mount Gay Black Barrel rum, coconut, pineapple, and a splash of Anchan Chamomile Falernum) or the Ipanema Gold (Avuá Amburana Cachaça rum, yogurt, lime, a hint of mango, and citrusy makrut leaves).
Not your average pigs-in-a-blanket, these sausages are locally sourced and wrapped in a flaky, buttery croissant-like pastry and perfectly paired with tart Mendocino mustard.
Crispy fish slider, anyone? This deep-fried morsel in a buttery roll with slaw and tartar sauce hits the palate just right.
Why have one type of deviled egg when you can have three? Get some protein with the tempura, classic, and pickled deviled eggs. You also can’t go wrong with a Thunderbird (far right) with passionfruit, tequila, lime, tonic, and Campari; or the namesake Beehive (center) with Botanist Gin, honey, ginger, lemon, and salt.
Fondue, please! These cheesy pots of goodness are unassumingly delicious. Opt for one of two variations: aged cheddar, piquillo pepper and mezcal, or Kaltbach cave aged cheese and saison. Each fondue is accompanied by potatoes, broccoli, and bread with optional add-ons of crudité, beef filet, or sausage. And, yes, there is chocolate fondue available if the mood should strike.