Buzzy Valencia Street Gets a Swinging 60s Addition With The Beehive’s Debut
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I’m not talking about psychedelic-themed Ben and Jerry’s ice cream flavors or anything inspired by Austin Powers, like a \u003ca href=\"https://la.eater.com/2018/3/27/17165944/austin-powers-bar-glendale-electric-pussycat-coming\">pop-up bar\u003c/a> that is currently open in Los Angeles. Though the groovy 1960s overlapped greatly with the peak of hippie cuisine, a genre that recently was covered extensively by local food writer Jonathan Kauffman in \u003ca href=\"https://www.kqed.org/forum/2010101863775\">Hippie Food\u003c/a>, brown rice and mung bean sprouts aren’t groovy. \u003c/p>\n\u003cp>The term obviously has a 1960s connotation but it also evokes the same upbeat and positive manner of New Orleans’ relentless “let the good times roll” mentality. In other words, “groovy cuisine” should balance both a mindset of optimism in difficult times and a reference to a certain time period. You’ll find both gloriously in harmony at The Beehive, the Mission’s swinging and shiny new imbibing destination with equally noteworthy food. \u003c/p>\n\u003cfigure id=\"attachment_127551\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4413-new.jpg\" alt=\"The Beehive exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127551\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Beehive exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127478\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3521-new.jpg\" alt=\"The Beehive interior lounge area\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127478\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Beehive interior lounge area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let’s be honest--nobody wants to go to a restaurant and actually order a glass of artificial powder and water. Or spam from the can. Or stacks of Ritz crackers from the cardboard box. Or another listless fondue with stale bread and sad vegetables for dipping. Or Swedish meatballs unless you’re desperate at Ikea. \u003c/p>\n\u003cp>All of these retro favorites, some specifically from the 1960s and others just mid-20th general food items, became so untrendy after that time period that newer generations have grown to embrace them and seek to make them trendy again. It’s the circle of canned food and powdered drinks life. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Local bars with strong food programs (Trick Dog, True Laurel, The Douglas Room, \u003ca href=\"https://www.kqed.org/bayareabites/126982/berkeley-classic-henrys-scores-a-touchdown-with-new-teams-menu-and-design-changes\">Henry’s\u003c/a> to name just a few) have tackled the subject of “bar food” with gusto and created a now ubiquitous “elevated bar food” genre that lifts up patty melts and chicken wings in the same way that pizza and meatloaf were given needed tweaks around the Bay Area by chefs during the comfort food craze of five to ten years ago. \u003c/p>\n\u003cp>The Beehive aims to elevate 1960s cocktail party hors d’oeuvres but really extends from that by offering a mélange of those oft-forgotten classic (crudité with dip; pigs in a blanket; shrimp cocktail), general bar food given a twist (sliders; deviled eggs), and also period staples like fondue and Americanized Chinese food that could have been served in the 1960s at school cafeterias, football tailgates or eaten on a random night at home with David Cassidy and Shirley Jones on the TV. \u003c/p>\n\u003cfigure id=\"attachment_127537\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4284-new.jpg\" alt=\"Trio of Deviled Eggs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trio of Deviled Eggs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These are all retro staples that have been fine-tuned, rethought and spruced up with a contemporary chef’s emphasis on higher quality, fresher ingredients. \u003c/p>\n\u003cfigure id=\"attachment_127539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4301-new.jpg\" alt=\"House-made “Spam” Rillette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">House-made “Spam” Rillette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For example, there’s a plate of housemade “spam” rillette with pineapple chutney and “Ritz crackers” ($10) alongside Swedish meatballs ($11) on the “bites” menu. To change up the former, “spam” is a wedge of pork shoulder and bacon that really does have spam’s earthy-meaty flavor profile but exchanges the real thing’s blubbery, watery consistency, for the force meat-evoking, almost mousse-like texture that you’d expect of a typical pork or salmon rillettes. Those “Ritz crackers” are made in a pasta maker and have the buttery mouth feel of the real crackers without the harsh salt blast of each bite.\u003c/p>\n\u003cfigure id=\"attachment_127531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4221-new.jpg\" alt=\"Swedish Meatballs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Swedish Meatballs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To improve the latter, The Beehive’s gluten-free meatballs skip the frequently cloying addition of breadcrumbs in the mix and have a pleasant balance of 60% pork and 40% beef, so they’re tender and perky but also have some juiciness to them like a burger at Nopa. Each meatball has some deft seasoning from ginger and nutmeg and resides in a pool of creamy gravy that boasts some unexpectedly intense beefy flavor to it. Following the cocktail party motif, the three meatballs each have a fondue stick in them. The witty catch is that each meatball is pretty massive, so there’s a caveman eating a turkey leg vibe to tackling one of these in one mammoth bite. \u003c/p>\n\u003cp>Are oversized Swedish meatballs proper cocktail party food? Definitely not but it’s pretty funny to imagine Don Draper tackling one with a Manhattan in his other hand.\u003c/p>\n\u003cp>Amongst the \u003ca href=\"https://www.thebeehivesf.com/cocktails\">dozen cocktails\u003c/a>, the “Gemini” (all cocktails are $13) is a smooth, not too icy slushie centered on housemade “Tang” with manzanilla sherry and, yet another trendy-untrendy-trendy again stalwart, Ketel One vodka. It tastes like…real Tang with the pronounced saline kick that is manzanilla sherry’s trademark. Honestly, it’s fascinating how dead-on the flavor of this “Tang” really is compared to the chemical-laden one but you can also taste the freshness of having real oranges involved.\u003c/p>\n\u003cfigure id=\"attachment_127575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3964-new.jpg\" alt=\"Gemini cocktail\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-127575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gemini cocktail \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Beehive’s period-specific vision is so sharply defined and the research and development must have been so daunting (an estimated 40 pounds of cheese were used for fondue experimenting) that you know The Beehive can’t be the product of industry rookies. And, it isn’t. \u003c/p>\n\u003cp>The bar is in the same venerable venue on Valencia next to the Mission Playground and Pool that housed the game-changing restaurant, Range, for a dozen years until its closing on New Year’s Eve of 2016. With Delfina and the original Slanted Door, Range helped transform the Mission into the dining juggernaut and frontline of gentrification neighborhood that it is today. Range’s chef and co-owner Phil West shares Partner duties at The Beehive with another celebrated chef, Arnold Eric Wong, and one of the city’s design maestros, Steve Werney. Hang with us as we breakdown the connections that make Wong and West seems like the well-connected Kevin Bacon’s of San Francisco restaurants. \u003c/p>\n\u003cfigure id=\"attachment_127515\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4014-new.jpg\" alt=\"Partner/Chef Phil West in front of The Beehive\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127515\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Partner/Chef Phil West in front of The Beehive \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127576\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3944-new.jpg\" alt=\"Partner/Chef Arnold Eric Wong\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Partner/Chef Arnold Eric Wong \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127544\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4334-new.jpg\" alt=\"Partner/Designer Steve Werney\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Partner/Designer Steve Werney \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wong, a Haight Ashbury native and now Berkeley resident, opened EOS in Cole Valley (a highly regarded Asian fusion restaurant at the peak of that trend in the late 1990s) and was the founding chef and partner of SoMa’s celebrated Bacar in the early 2000s. West met Wong at Bacar and the two separated for West to open Range with his wife, Cameron (whom he also met at EOS). Werney made a name for himself separately with the award-winning design of 25 Lusk but joined this duo and esteemed bar star Carlos Yturria (who met West and Wong at Bacar) for a formidable partnership quartet to open The Treasury, in the FiDi, in 2015. \u003c/p>\n\u003cp>The team’s set-up is different from almost any other bar or restaurant. You now know about the three partners but they also work in myriad forms with a full-time chef, general manager and lead bartender, all of whom have their own ideas and work together with the partners to fully complete the experience. It’s an unusual set of checks and balances for a bar or restaurant. \u003c/p>\n\u003cp>Wong is a trained pastry chef, in addition to being one of the city’s A-list general chefs. So, he’ll consult on everything from the seasoning for the meatballs to butter in a pie crust to making the gums and syrups for the cocktails. West will offer thoughts on food but also does number crunching, design advice and, when necessary, sweep leaves from the entryway. They are heavily involved mentors who really let general manager Tristen Philippart de Foy (brought over from The Treasury), chef Byron Gee (The Rotunda at Neiman Marcus) and lead bartender Emilio Salehi (an under 30-years old cocktail-making prodigy who has worked at Whitechapel, Mourad and The Treasury) do the day-to-day work.\u003c/p>\n\u003cfigure id=\"attachment_127479\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3544-new.jpg\" alt=\"General Manager Tristen Philippart de Foy at the back bar\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127479\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">General Manager Tristen Philippart de Foy at the back bar \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127583\" class=\"wp-caption aligncenter\" style=\"max-width: 1509px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4166-new1.jpg\" alt=\"Chef Byron Gee in The Beehive's open kitchen\" width=\"1509\" height=\"1280\" class=\"size-full wp-image-127583\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1.jpg 1509w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-160x136.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-800x679.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-768x651.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-1020x865.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-1200x1018.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-1180x1001.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-960x814.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-240x204.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-375x318.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-520x441.jpg 520w\" sizes=\"(max-width: 1509px) 100vw, 1509px\">\u003cfigcaption class=\"wp-caption-text\">Chef Byron Gee in The Beehive's open kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3938-new.jpg\" alt=\"Lead Bartender Emilio Salehi\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127507\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lead Bartender Emilio Salehi \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you frequent The Treasury and dined at Range, you’ll see how there’s a distinct style that has emerged in making each venue a consistently likeable place. They have upbeat vibes but aren’t trying to be hip or innovative. The Treasury is a glamorous, celebratory space with no attitude. Range was equal parts high-end and relaxed. You could wear a suit and tie or jeans and a t-shirt to both. Drinks at The Treasury by Yturria and at Range (many of its ex-bartenders have gone on to prominent roles like Jeff Lyons at The Third Rail in the Dogpatch) are clean and exciting, but never wild. That connecting line continues to the food, whether it’s Wong’s albacore and Roncevaux cheese tuna melt at The Treasury or West’s beloved coffee-rubbed pork shoulder at Range. \u003c/p>\n\u003cp>Salehi says he aims for “approachable cocktails that are also cocktails for cocktail drinkers.” That concept pretty much sums up the unifying dining and drinking experiences created at Range and The Treasury, and now at The Beehive: approachable, high quality and clever.\u003c/p>\n\u003cfigure id=\"attachment_127504\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3897-new.jpg\" alt=\"The Beehive cocktails (L to R): Thunderbird, Ipanema Gold, Bikini Drifter, Rising Sun\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127504\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Beehive cocktails (L to R): Thunderbird, Ipanema Gold, Bikini Drifter, Rising Sun \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of approachable but completely refashioned drinks, we’ve come this far and not mentioned the one part of The Beehive that, ahem, has created the most opening buzz. At its core, the “Bikini Drifter” is a piña colada. For the Instagram crowd and novelty drink seekers, it’s the purple drink. To the cocktail professional, it’s a fascinating study of a frothy, tropical cocktail with a bizarre \u003ca href=\"https://en.wikipedia.org/wiki/Falernum\">falernum\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_127500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3847-new.jpg\" alt=\"Lead Bartender Emilio Salehi puts the finishing touches on the Bikini Drifter\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-127500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lead Bartender Emilio Salehi puts the finishing touches on the Bikini Drifter \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salehi wanted to express the intensity of the \u003ca href=\"https://en.wikipedia.org/wiki/Nuclear_testing_at_Bikini_Atoll\">Bikini Atoll\u003c/a> atomic bomb testing program of the mid 20th century and the striking colors of the lagoon surrounding it. So, he makes a falernum (a low ABV rum-based syrup) with anchan (butterfly pea flower), chamomile and hibiscus that combines to give a purple-hued jolt when poured onto the frothy drink’s coconut-pineapple-rum-tequila body built on ice pebbles. The syrup eventually collects at the bottom and does have a bit of a mushroom cloud appearance in its tall piña colada glass with the white part of the cocktail rising above the purple.\u003c/p>\n\u003cp>https://youtu.be/x5-91NB7BqI\u003c/p>\n\u003cp>The “Ipanema Gold” isn’t just another play on a Caipirinha. Salehi was a saxophone player while growing up and an avid fan of mid-century Brazilian Bossa Nova music, so he wanted something fun and unexpected with cachaça as the base. Then Salehi adds a mango gum (made by Wong) that incorporates galangal and makrut leaf lime. It’s vital to the drink like how a sauce might finish a duck entrée—a culinary mentality transferred to cocktail designing that Salehi learned from the many talented cooks at Mourad. The drink is rounded out by yogurt liqueur and a lemon and lime zest garnish that represents—you got it—the flag of Brazil. \u003c/p>\n\u003cp>https://youtu.be/pFqpHOJ2pCE\u003c/p>\n\u003cfigure id=\"attachment_127554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8475-new.jpg\" alt=\"Ipanema Gold cocktail\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127554\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ipanema Gold cocktail \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a fun nod to San Francisco cocktail history, a pair of cocktails are named for the gay bars that existed in this venue before it was Range: the “Fickle Fox” (a smooth, boozy sipper of cognac, Cappelletti liqueur, Gran Classico and Cocchi di Torino vermouth) and the “Crystal Pistol” (a refreshing, bubbly ensemble of vodka, limoncello, Suze liqueur, sparkling wine and soda). \u003c/p>\n\u003cp>Towing the line between citrusy-light and spirit-centric, The Beehive’s egg white sour is the gin-based “Beauty Mark” with a distinct cardamom flavor, enhanced by tangerine, cacao and lime. The “Thunderbird” also resides in this category with the bar’s private barrel Avion Reposado tequila serving as the base for a bergamot thyme marmalade (again, made by Wong, using sous vide techniques), passion fruit, Campari, lime, and tonic. For the namesake “The Beehive” cocktail, sarsaparilla honey adds root beer’s malty-vanilla notes to counter the herbs of Botanist gin and the aggressive spice of ginger.\u003c/p>\n\u003cfigure id=\"attachment_127495\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3698-new.jpg\" alt=\"Thunderbird cocktail\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127495\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Thunderbird cocktail \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>https://youtu.be/TSv_t1NwGWg\u003c/p>\n\u003cp>Like The Treasury, The Beehive uses a lot more sherry (Yturria is the city’s sherry guru) and vermouth than your average cocktail bar. Inspired by \u003ca href=\"https://en.wikipedia.org/wiki/Peanut_butter,_banana_and_bacon_sandwich\">Elvis’ beloved sandwich of choice\u003c/a>, the “Hound Dog” uses an oloroso sherry-vermouth blend to balance out peanut-washed bourbon, served on a large rock, and garnished with a caramelized banana chip. The Beehive puts together its own vermouth blend from a pair of vermouths and an amaro to use in many off-menu classic cocktail standards. It also appears on the menu in the “Rising Sun,” a dense, layered rendition of a scotch Manhattan served up in a \u003ca href=\"https://www.diffordsguide.com/encyclopedia/329/cocktails/cocktail-glassware\">Nick & Nora glass\u003c/a> (very “Mad Men,” indeed) with pear brandy, Licor 43 from Spain and Dewar’s scotch, a staple of that time period. \u003c/p>\n\u003cfigure id=\"attachment_127498\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3818-new.jpg\" alt=\"Rising Sun cocktail\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127498\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rising Sun cocktail \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Outside of cocktails, there is a selection of high balls, led by a Suntory Whisky toki served from a machine by the bar. Guests will also find four beers on tap and 11 wines poured by-the-glass. If you’re really looking for the best wine, the ones to get are amongst the 10 bottles like a Selbach Oster Riesling Kabinett or Young Inglewood’s Cabernet Sauvignon from one of the Napa Valley’s most exciting young wineries. \u003c/p>\n\u003cp>All of these cocktail details mean that The Beehive really is first and foremost a bar, right? Yes and no. It really is hard to tell if this is a bar-restaurant or a restaurant-bar. Take your pick.\u003c/p>\n\u003cp>Outside of fondue, \u003ca href=\"https://www.thebeehivesf.com/bites\">the food menu\u003c/a> is composed of what it calls “bites” and each plate really would be the definition of “small plates” at all the neighborhood restaurants around town who focus on that sharing is caring style of eating. It’s a pretty simple menu layout, being split in five categories: meat, sea, snacks, veggie and fondue. The Swedish meatballs and spam rillettes share “meat” space with the signature food item from The Treasury—puff pastry-wrapped sausages by Meat by Pete (a local butcher who has worked extensively with Foreign Cinema) that are a faithful but improved rendition of pigs in a blanket ($9) with Mendocino mustard for dipping.\u003c/p>\n\u003cfigure id=\"attachment_127542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4319-new.jpg\" alt=\"Treasury Pigs in a Blanket\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Treasury Pigs in a Blanket \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>From the “sea,” guests can opt for a puffy batter-fried fish and tartar sauce slider ($5); sake-steamed mussels with Thai chilis ($15); and a Mission shrimp cocktail ($13) with avocado that is like the marriage of ceviche and shrimp cocktail. \u003c/p>\n\u003cfigure id=\"attachment_127547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4340-new.jpg\" alt=\"Mission Shrimp Cocktail\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-127547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mission Shrimp Cocktail \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Crudité ($10) is far more exciting than it sounds with various vegetables ready to be dunked in a bright green goddess dip. The other “veggie” dishes are more contemporary or seasonal in spirit with roasted beets, Bellwether Farms ricotta and a pistachio-based dukkha spice and nut blend ($9) channeling the former and charred asparagus with dashi aioli ($13) representing the latter.\u003c/p>\n\u003cfigure id=\"attachment_127541\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4314-new.jpg\" alt=\"Crudité\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127541\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crudité \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8552-new.jpg\" alt=\"Roasted Beets with Pistachio Dukkha and Bellwether Farms Ricotta\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127557\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted Beets with Pistachio Dukkha and Bellwether Farms Ricotta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Snacks” include beef tallow-fried French fries with ketchup and mayonnaise ($8); French onion powder-dusted popcorn ($4); rock shrimp-stuffed egg foo young fritters ($11); and a trio of deviled eggs ($5) that features a scotch egg-like fried one, a fiery Tabasco-laced one, and a more conventional styled egg.\u003c/p>\n\u003cp>The pair of fondues ($26 for a small, $40 for a large) arrive in vessels that look like the turret of a castle. One fondue base is a bright, slightly funky aged cheddar mix with piquillo pepper and mezcal. The other is a little more traditional but more nutty and earthy thanks to Kaltbach cave-aged cheese from Switzerland and a subtle hit of barnyard flavor from saison beer added to the mix. Each fondue comes with cubes of Bakers of Paris bread, potatoes and broccoli (beware, the last one drips lots of cheese since it isn’t an absorber!). \u003c/p>\n\u003cfigure id=\"attachment_127532\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4236-new.jpg\" alt=\"Fondue: Aged Cheddar Cheese, Piquillo Pepper and Mezcal\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fondue: Aged Cheddar Cheese, Piquillo Pepper and Mezcal \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fondue almost could carry The Beehive by itself but it’s not the reason that almost the entire 2,300-square foot space is a striking gold color, which, if you squint is kind of the same shade of yellow as melted cheddar. Honey and honeycomb are the inspiration for the gold theme that Werney and his co-workers at a shared Mission studio, Floriana Interiors, used to design The Beehive. \u003c/p>\n\u003cp>If you ever visited Range, you’ll recognize the narrow three-part configuration of The Beehive. The front part is the main bar for 13 guests with lots of natural light streaming in. Side-by-side barstool seating for 10 with a thin bar ledge runs along the wall opposite the bar.\u003c/p>\n\u003cfigure id=\"attachment_127602\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3650-new.jpg\" alt=\"The front bar at The Beehive\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127602\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The front bar at The Beehive \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A central corridor features high-top communal seating for 20, the restrooms and the open kitchen. What previously was Range’s main dining room is now the lounge with its own bar, couch-like seating for 50 and an intimate, dimly lit vibe. It still has just one tiny window slit that makes guests feel like they’re in a secluded bunker. With shiny walnut ceiling panels and candles on each table, dare we say it’s one sexy lounge. If you’re on a first date, stick to the front room. If it’s the third date—the lounge it is. If you’re on a double date with some friends, reserve the soon-to-open “\u003ca href=\"https://www.thebeehivesf.com/honeycomb-hideout-1\">Honeycomb Hideout\u003c/a>,” a discreet booth in the middle corridor that is hidden by a velvet curtain à la the secret booths at Sam’s Grill. The booked ahead experience will be separate from the main bar menu, with paired bites and drinks served in vintage cocktail trolleys. \u003c/p>\n\u003cfigure id=\"attachment_127486\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3603-new.jpg\" alt=\"Central corridor features high-top communal seating\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127486\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Central corridor features high-top communal seating \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127482\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3581-new.jpg\" alt=\"Restroom\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127482\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Restroom \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127488\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3615-new.jpg\" alt=\"Honeycomb Hideout\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127488\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Honeycomb Hideout \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The front room boasts a gorgeous golden honeycomb-themed, brass-studded three-dimensional wall and all sorts of other gold flourishes from the cocktail shakers to the trim on the lamps to “The Beehive” logo emblazoned in handsome cursive above the center of the bar. More honeycomb flourishes in the lounge as a blue and gold glass overlay over mirrored walls. Werney made all sorts of custom furnishings and touches for both rooms that show the same whimsical touch that got 25 Lusk Esquire’s Best New Restaurant Design honor in 2011 (and \u003ca href=\"https://www.sfgate.com/news/article/President-Obama-Twenty-Five-Lusk-San-Francisco-8323330.php\">President Obama’s approval\u003c/a>), like marine blue-topped coffee tables for the lounge and pegboard above the front bar that curiously also looks like honeycomb in a more abstract way. He also managed to create a quartz-topped bar and its red leather bumper that is spacious enough and comfortable enough that guests can actually linger here for a couple rounds, dig into fondue, and not feel claustrophobic or make a mess on neighbors. \u003c/p>\n\u003cp>The smallest of decor details are pretty impressive, too. West collected lots of second hand art and items for Range and some have also carried over to The Beehive, like an old blood bank from Buffalo, New York that now holds mid-century soda bottles and stubby Coors bottles. The glass cocktail stirrers at the bar are actually re-purposed Botanist gin bottles given to Salehi by his friend who works with the brand. Each one lists the botanicals used in the gin. Don’t even try to memorize them unless you’re on a second martini.\u003c/p>\n\u003cfigure id=\"attachment_127480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3557-new.jpg\" alt=\"An old blood bank from Buffalo, New York that now holds mid-century soda bottles and stubby Coors bottles\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-127480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An old blood bank from Buffalo, New York that now holds mid-century soda bottles and stubby Coors bottles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After a few rounds of drinks and enough bites to be considered dinner, or at least tide you over until dinner, it’s time to think about \u003ca href=\"https://www.thebeehivesf.com/dessert\">dessert\u003c/a>. The fondue theme continues, of course, with that present day staple of weddings and prom dances: chocolate fondue with fruits and other dipping treats ($25). There’s a seasonal boozy float ($15) because, hey, this was the time period when root beer floats were a staple but a little booze seems more appropriate at a celebratory bar than root beer.\u003c/p>\n\u003cp>The final sweet option is a fitting conclusion for a bar that recently opened in this time of turbulence and has a theme looking back on a period of deep division and unrest. Pineapple upside-down cake ($8) is fun and tropical, while also being chaotic and turned upside-down. Challenging times make us feel like life is upside-down and we seek any retreat that provides us a dose of fun — even if it’s just slices of pineapple representing an island getaway.\u003c/p>\n\u003cfigure id=\"attachment_127550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4375-new.jpg\" alt=\"Pineapple Upside-down Cake\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127550\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pineapple Upside-down Cake \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Uncertainty creates a need to escape and forget the upside-down world outside. For that, we now have The Beehive. It’s not fake news that Tang and fondue are groovy again in San Francisco. \u003c/p>\n\u003cfigure id=\"attachment_127513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3972-new.jpg\" alt=\"Most of The Beehive Crew (L to R): general manager Tristen Philippart de Foy, lead bartender Emilio Salehi, partner/chef Arnold Eric Wong, partner/designer Steve Werney, partner/chef Phil West, chef Byron Gee\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127513\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Most of The Beehive Crew (L to R): general manager Tristen Philippart de Foy, lead bartender Emilio Salehi, partner/chef Arnold Eric Wong, partner/designer Steve Werney, partner/chef Phil West, chef Byron Gee \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.thebeehivesf.com/\">\u003cstrong>The Beehive\u003c/strong>\u003c/a>\u003cbr>\n842 Valencia St. \u003ca href=\"https://www.google.com/maps/place/The+Beehive/@37.7594044,-122.4238791,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e3da9be2791:0x5f5396b84ee4d5c0!8m2!3d37.7594044!4d-122.4216851\">MAP\u003c/a>\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nHours: Mon-Wed: 5pm to 12am; Thu: 5pm to 2am; Fri-Sat: 3pm to 2am; Sun: 2pm to 10pm. Food is served until one hour before closing.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/The-Beehive-SF-164311960990155/\">The Beehive\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thebeehivesf/\">@thebeehivesf\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\n","blocks":[],"excerpt":"The Beehive is a groovy trip back to the 60s in the Mission’s former Range location","status":"publish","parent":0,"modified":1530251637,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":43,"wordCount":3752},"headData":{"title":"Buzzy Valencia Street Gets a Swinging 60s Addition With The Beehive’s Debut | KQED","description":"The Beehive is a groovy trip back to the 60s in the Mission’s former Range location","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"127454 https://ww2.kqed.org/bayareabites/?p=127454","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/05/01/buzzy-valencia-street-gets-a-swinging-60s-addition-with-the-beehives-debut/","disqusTitle":"Buzzy Valencia Street Gets a Swinging 60s Addition With The Beehive’s Debut","nprByline":"\u003ca href=\"https://www.kqed.org/author/trevorfelch\">Trevor Felch\u003c/a> (writer), \u003ca href=\"https://www.kqed.org/author/wendy-goodfriend\">Wendy Goodfriend\u003c/a> (photos/video)","path":"/bayareabites/127454/buzzy-valencia-street-gets-a-swinging-60s-addition-with-the-beehives-debut","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>The Beehive is a groovy trip back to the 60s in the Mission’s former Range location\u003c/em>\u003c/p>\n\u003cp>Is there such a thing as “groovy cuisine”? I’m not talking about psychedelic-themed Ben and Jerry’s ice cream flavors or anything inspired by Austin Powers, like a \u003ca href=\"https://la.eater.com/2018/3/27/17165944/austin-powers-bar-glendale-electric-pussycat-coming\">pop-up bar\u003c/a> that is currently open in Los Angeles. Though the groovy 1960s overlapped greatly with the peak of hippie cuisine, a genre that recently was covered extensively by local food writer Jonathan Kauffman in \u003ca href=\"https://www.kqed.org/forum/2010101863775\">Hippie Food\u003c/a>, brown rice and mung bean sprouts aren’t groovy. \u003c/p>\n\u003cp>The term obviously has a 1960s connotation but it also evokes the same upbeat and positive manner of New Orleans’ relentless “let the good times roll” mentality. In other words, “groovy cuisine” should balance both a mindset of optimism in difficult times and a reference to a certain time period. You’ll find both gloriously in harmony at The Beehive, the Mission’s swinging and shiny new imbibing destination with equally noteworthy food. \u003c/p>\n\u003cfigure id=\"attachment_127551\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4413-new.jpg\" alt=\"The Beehive exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127551\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Beehive exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127478\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3521-new.jpg\" alt=\"The Beehive interior lounge area\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127478\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Beehive interior lounge area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let’s be honest--nobody wants to go to a restaurant and actually order a glass of artificial powder and water. Or spam from the can. Or stacks of Ritz crackers from the cardboard box. Or another listless fondue with stale bread and sad vegetables for dipping. Or Swedish meatballs unless you’re desperate at Ikea. \u003c/p>\n\u003cp>All of these retro favorites, some specifically from the 1960s and others just mid-20th general food items, became so untrendy after that time period that newer generations have grown to embrace them and seek to make them trendy again. It’s the circle of canned food and powdered drinks life. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Local bars with strong food programs (Trick Dog, True Laurel, The Douglas Room, \u003ca href=\"https://www.kqed.org/bayareabites/126982/berkeley-classic-henrys-scores-a-touchdown-with-new-teams-menu-and-design-changes\">Henry’s\u003c/a> to name just a few) have tackled the subject of “bar food” with gusto and created a now ubiquitous “elevated bar food” genre that lifts up patty melts and chicken wings in the same way that pizza and meatloaf were given needed tweaks around the Bay Area by chefs during the comfort food craze of five to ten years ago. \u003c/p>\n\u003cp>The Beehive aims to elevate 1960s cocktail party hors d’oeuvres but really extends from that by offering a mélange of those oft-forgotten classic (crudité with dip; pigs in a blanket; shrimp cocktail), general bar food given a twist (sliders; deviled eggs), and also period staples like fondue and Americanized Chinese food that could have been served in the 1960s at school cafeterias, football tailgates or eaten on a random night at home with David Cassidy and Shirley Jones on the TV. \u003c/p>\n\u003cfigure id=\"attachment_127537\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4284-new.jpg\" alt=\"Trio of Deviled Eggs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trio of Deviled Eggs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These are all retro staples that have been fine-tuned, rethought and spruced up with a contemporary chef’s emphasis on higher quality, fresher ingredients. \u003c/p>\n\u003cfigure id=\"attachment_127539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4301-new.jpg\" alt=\"House-made “Spam” Rillette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">House-made “Spam” Rillette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For example, there’s a plate of housemade “spam” rillette with pineapple chutney and “Ritz crackers” ($10) alongside Swedish meatballs ($11) on the “bites” menu. To change up the former, “spam” is a wedge of pork shoulder and bacon that really does have spam’s earthy-meaty flavor profile but exchanges the real thing’s blubbery, watery consistency, for the force meat-evoking, almost mousse-like texture that you’d expect of a typical pork or salmon rillettes. Those “Ritz crackers” are made in a pasta maker and have the buttery mouth feel of the real crackers without the harsh salt blast of each bite.\u003c/p>\n\u003cfigure id=\"attachment_127531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4221-new.jpg\" alt=\"Swedish Meatballs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Swedish Meatballs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To improve the latter, The Beehive’s gluten-free meatballs skip the frequently cloying addition of breadcrumbs in the mix and have a pleasant balance of 60% pork and 40% beef, so they’re tender and perky but also have some juiciness to them like a burger at Nopa. Each meatball has some deft seasoning from ginger and nutmeg and resides in a pool of creamy gravy that boasts some unexpectedly intense beefy flavor to it. Following the cocktail party motif, the three meatballs each have a fondue stick in them. The witty catch is that each meatball is pretty massive, so there’s a caveman eating a turkey leg vibe to tackling one of these in one mammoth bite. \u003c/p>\n\u003cp>Are oversized Swedish meatballs proper cocktail party food? Definitely not but it’s pretty funny to imagine Don Draper tackling one with a Manhattan in his other hand.\u003c/p>\n\u003cp>Amongst the \u003ca href=\"https://www.thebeehivesf.com/cocktails\">dozen cocktails\u003c/a>, the “Gemini” (all cocktails are $13) is a smooth, not too icy slushie centered on housemade “Tang” with manzanilla sherry and, yet another trendy-untrendy-trendy again stalwart, Ketel One vodka. It tastes like…real Tang with the pronounced saline kick that is manzanilla sherry’s trademark. Honestly, it’s fascinating how dead-on the flavor of this “Tang” really is compared to the chemical-laden one but you can also taste the freshness of having real oranges involved.\u003c/p>\n\u003cfigure id=\"attachment_127575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3964-new.jpg\" alt=\"Gemini cocktail\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-127575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gemini cocktail \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Beehive’s period-specific vision is so sharply defined and the research and development must have been so daunting (an estimated 40 pounds of cheese were used for fondue experimenting) that you know The Beehive can’t be the product of industry rookies. And, it isn’t. \u003c/p>\n\u003cp>The bar is in the same venerable venue on Valencia next to the Mission Playground and Pool that housed the game-changing restaurant, Range, for a dozen years until its closing on New Year’s Eve of 2016. With Delfina and the original Slanted Door, Range helped transform the Mission into the dining juggernaut and frontline of gentrification neighborhood that it is today. Range’s chef and co-owner Phil West shares Partner duties at The Beehive with another celebrated chef, Arnold Eric Wong, and one of the city’s design maestros, Steve Werney. Hang with us as we breakdown the connections that make Wong and West seems like the well-connected Kevin Bacon’s of San Francisco restaurants. \u003c/p>\n\u003cfigure id=\"attachment_127515\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4014-new.jpg\" alt=\"Partner/Chef Phil West in front of The Beehive\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127515\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Partner/Chef Phil West in front of The Beehive \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127576\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3944-new.jpg\" alt=\"Partner/Chef Arnold Eric Wong\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Partner/Chef Arnold Eric Wong \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127544\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4334-new.jpg\" alt=\"Partner/Designer Steve Werney\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Partner/Designer Steve Werney \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wong, a Haight Ashbury native and now Berkeley resident, opened EOS in Cole Valley (a highly regarded Asian fusion restaurant at the peak of that trend in the late 1990s) and was the founding chef and partner of SoMa’s celebrated Bacar in the early 2000s. West met Wong at Bacar and the two separated for West to open Range with his wife, Cameron (whom he also met at EOS). Werney made a name for himself separately with the award-winning design of 25 Lusk but joined this duo and esteemed bar star Carlos Yturria (who met West and Wong at Bacar) for a formidable partnership quartet to open The Treasury, in the FiDi, in 2015. \u003c/p>\n\u003cp>The team’s set-up is different from almost any other bar or restaurant. You now know about the three partners but they also work in myriad forms with a full-time chef, general manager and lead bartender, all of whom have their own ideas and work together with the partners to fully complete the experience. It’s an unusual set of checks and balances for a bar or restaurant. \u003c/p>\n\u003cp>Wong is a trained pastry chef, in addition to being one of the city’s A-list general chefs. So, he’ll consult on everything from the seasoning for the meatballs to butter in a pie crust to making the gums and syrups for the cocktails. West will offer thoughts on food but also does number crunching, design advice and, when necessary, sweep leaves from the entryway. They are heavily involved mentors who really let general manager Tristen Philippart de Foy (brought over from The Treasury), chef Byron Gee (The Rotunda at Neiman Marcus) and lead bartender Emilio Salehi (an under 30-years old cocktail-making prodigy who has worked at Whitechapel, Mourad and The Treasury) do the day-to-day work.\u003c/p>\n\u003cfigure id=\"attachment_127479\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3544-new.jpg\" alt=\"General Manager Tristen Philippart de Foy at the back bar\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127479\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">General Manager Tristen Philippart de Foy at the back bar \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127583\" class=\"wp-caption aligncenter\" style=\"max-width: 1509px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4166-new1.jpg\" alt=\"Chef Byron Gee in The Beehive's open kitchen\" width=\"1509\" height=\"1280\" class=\"size-full wp-image-127583\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1.jpg 1509w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-160x136.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-800x679.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-768x651.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-1020x865.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-1200x1018.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-1180x1001.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-960x814.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-240x204.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-375x318.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-520x441.jpg 520w\" sizes=\"(max-width: 1509px) 100vw, 1509px\">\u003cfigcaption class=\"wp-caption-text\">Chef Byron Gee in The Beehive's open kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3938-new.jpg\" alt=\"Lead Bartender Emilio Salehi\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127507\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lead Bartender Emilio Salehi \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you frequent The Treasury and dined at Range, you’ll see how there’s a distinct style that has emerged in making each venue a consistently likeable place. They have upbeat vibes but aren’t trying to be hip or innovative. The Treasury is a glamorous, celebratory space with no attitude. Range was equal parts high-end and relaxed. You could wear a suit and tie or jeans and a t-shirt to both. Drinks at The Treasury by Yturria and at Range (many of its ex-bartenders have gone on to prominent roles like Jeff Lyons at The Third Rail in the Dogpatch) are clean and exciting, but never wild. That connecting line continues to the food, whether it’s Wong’s albacore and Roncevaux cheese tuna melt at The Treasury or West’s beloved coffee-rubbed pork shoulder at Range. \u003c/p>\n\u003cp>Salehi says he aims for “approachable cocktails that are also cocktails for cocktail drinkers.” That concept pretty much sums up the unifying dining and drinking experiences created at Range and The Treasury, and now at The Beehive: approachable, high quality and clever.\u003c/p>\n\u003cfigure id=\"attachment_127504\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3897-new.jpg\" alt=\"The Beehive cocktails (L to R): Thunderbird, Ipanema Gold, Bikini Drifter, Rising Sun\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127504\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Beehive cocktails (L to R): Thunderbird, Ipanema Gold, Bikini Drifter, Rising Sun \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of approachable but completely refashioned drinks, we’ve come this far and not mentioned the one part of The Beehive that, ahem, has created the most opening buzz. At its core, the “Bikini Drifter” is a piña colada. For the Instagram crowd and novelty drink seekers, it’s the purple drink. To the cocktail professional, it’s a fascinating study of a frothy, tropical cocktail with a bizarre \u003ca href=\"https://en.wikipedia.org/wiki/Falernum\">falernum\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_127500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3847-new.jpg\" alt=\"Lead Bartender Emilio Salehi puts the finishing touches on the Bikini Drifter\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-127500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lead Bartender Emilio Salehi puts the finishing touches on the Bikini Drifter \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salehi wanted to express the intensity of the \u003ca href=\"https://en.wikipedia.org/wiki/Nuclear_testing_at_Bikini_Atoll\">Bikini Atoll\u003c/a> atomic bomb testing program of the mid 20th century and the striking colors of the lagoon surrounding it. So, he makes a falernum (a low ABV rum-based syrup) with anchan (butterfly pea flower), chamomile and hibiscus that combines to give a purple-hued jolt when poured onto the frothy drink’s coconut-pineapple-rum-tequila body built on ice pebbles. The syrup eventually collects at the bottom and does have a bit of a mushroom cloud appearance in its tall piña colada glass with the white part of the cocktail rising above the purple.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/x5-91NB7BqI'\n title='//www.youtube.com/embed/x5-91NB7BqI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>The “Ipanema Gold” isn’t just another play on a Caipirinha. Salehi was a saxophone player while growing up and an avid fan of mid-century Brazilian Bossa Nova music, so he wanted something fun and unexpected with cachaça as the base. Then Salehi adds a mango gum (made by Wong) that incorporates galangal and makrut leaf lime. It’s vital to the drink like how a sauce might finish a duck entrée—a culinary mentality transferred to cocktail designing that Salehi learned from the many talented cooks at Mourad. The drink is rounded out by yogurt liqueur and a lemon and lime zest garnish that represents—you got it—the flag of Brazil. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/pFqpHOJ2pCE'\n title='//www.youtube.com/embed/pFqpHOJ2pCE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cfigure id=\"attachment_127554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8475-new.jpg\" alt=\"Ipanema Gold cocktail\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127554\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ipanema Gold cocktail \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a fun nod to San Francisco cocktail history, a pair of cocktails are named for the gay bars that existed in this venue before it was Range: the “Fickle Fox” (a smooth, boozy sipper of cognac, Cappelletti liqueur, Gran Classico and Cocchi di Torino vermouth) and the “Crystal Pistol” (a refreshing, bubbly ensemble of vodka, limoncello, Suze liqueur, sparkling wine and soda). \u003c/p>\n\u003cp>Towing the line between citrusy-light and spirit-centric, The Beehive’s egg white sour is the gin-based “Beauty Mark” with a distinct cardamom flavor, enhanced by tangerine, cacao and lime. The “Thunderbird” also resides in this category with the bar’s private barrel Avion Reposado tequila serving as the base for a bergamot thyme marmalade (again, made by Wong, using sous vide techniques), passion fruit, Campari, lime, and tonic. For the namesake “The Beehive” cocktail, sarsaparilla honey adds root beer’s malty-vanilla notes to counter the herbs of Botanist gin and the aggressive spice of ginger.\u003c/p>\n\u003cfigure id=\"attachment_127495\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3698-new.jpg\" alt=\"Thunderbird cocktail\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127495\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Thunderbird cocktail \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/TSv_t1NwGWg'\n title='//www.youtube.com/embed/TSv_t1NwGWg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Like The Treasury, The Beehive uses a lot more sherry (Yturria is the city’s sherry guru) and vermouth than your average cocktail bar. Inspired by \u003ca href=\"https://en.wikipedia.org/wiki/Peanut_butter,_banana_and_bacon_sandwich\">Elvis’ beloved sandwich of choice\u003c/a>, the “Hound Dog” uses an oloroso sherry-vermouth blend to balance out peanut-washed bourbon, served on a large rock, and garnished with a caramelized banana chip. The Beehive puts together its own vermouth blend from a pair of vermouths and an amaro to use in many off-menu classic cocktail standards. It also appears on the menu in the “Rising Sun,” a dense, layered rendition of a scotch Manhattan served up in a \u003ca href=\"https://www.diffordsguide.com/encyclopedia/329/cocktails/cocktail-glassware\">Nick & Nora glass\u003c/a> (very “Mad Men,” indeed) with pear brandy, Licor 43 from Spain and Dewar’s scotch, a staple of that time period. \u003c/p>\n\u003cfigure id=\"attachment_127498\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3818-new.jpg\" alt=\"Rising Sun cocktail\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127498\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rising Sun cocktail \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Outside of cocktails, there is a selection of high balls, led by a Suntory Whisky toki served from a machine by the bar. Guests will also find four beers on tap and 11 wines poured by-the-glass. If you’re really looking for the best wine, the ones to get are amongst the 10 bottles like a Selbach Oster Riesling Kabinett or Young Inglewood’s Cabernet Sauvignon from one of the Napa Valley’s most exciting young wineries. \u003c/p>\n\u003cp>All of these cocktail details mean that The Beehive really is first and foremost a bar, right? Yes and no. It really is hard to tell if this is a bar-restaurant or a restaurant-bar. Take your pick.\u003c/p>\n\u003cp>Outside of fondue, \u003ca href=\"https://www.thebeehivesf.com/bites\">the food menu\u003c/a> is composed of what it calls “bites” and each plate really would be the definition of “small plates” at all the neighborhood restaurants around town who focus on that sharing is caring style of eating. It’s a pretty simple menu layout, being split in five categories: meat, sea, snacks, veggie and fondue. The Swedish meatballs and spam rillettes share “meat” space with the signature food item from The Treasury—puff pastry-wrapped sausages by Meat by Pete (a local butcher who has worked extensively with Foreign Cinema) that are a faithful but improved rendition of pigs in a blanket ($9) with Mendocino mustard for dipping.\u003c/p>\n\u003cfigure id=\"attachment_127542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4319-new.jpg\" alt=\"Treasury Pigs in a Blanket\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Treasury Pigs in a Blanket \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>From the “sea,” guests can opt for a puffy batter-fried fish and tartar sauce slider ($5); sake-steamed mussels with Thai chilis ($15); and a Mission shrimp cocktail ($13) with avocado that is like the marriage of ceviche and shrimp cocktail. \u003c/p>\n\u003cfigure id=\"attachment_127547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4340-new.jpg\" alt=\"Mission Shrimp Cocktail\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-127547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mission Shrimp Cocktail \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Crudité ($10) is far more exciting than it sounds with various vegetables ready to be dunked in a bright green goddess dip. The other “veggie” dishes are more contemporary or seasonal in spirit with roasted beets, Bellwether Farms ricotta and a pistachio-based dukkha spice and nut blend ($9) channeling the former and charred asparagus with dashi aioli ($13) representing the latter.\u003c/p>\n\u003cfigure id=\"attachment_127541\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4314-new.jpg\" alt=\"Crudité\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127541\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crudité \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8552-new.jpg\" alt=\"Roasted Beets with Pistachio Dukkha and Bellwether Farms Ricotta\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127557\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted Beets with Pistachio Dukkha and Bellwether Farms Ricotta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Snacks” include beef tallow-fried French fries with ketchup and mayonnaise ($8); French onion powder-dusted popcorn ($4); rock shrimp-stuffed egg foo young fritters ($11); and a trio of deviled eggs ($5) that features a scotch egg-like fried one, a fiery Tabasco-laced one, and a more conventional styled egg.\u003c/p>\n\u003cp>The pair of fondues ($26 for a small, $40 for a large) arrive in vessels that look like the turret of a castle. One fondue base is a bright, slightly funky aged cheddar mix with piquillo pepper and mezcal. The other is a little more traditional but more nutty and earthy thanks to Kaltbach cave-aged cheese from Switzerland and a subtle hit of barnyard flavor from saison beer added to the mix. Each fondue comes with cubes of Bakers of Paris bread, potatoes and broccoli (beware, the last one drips lots of cheese since it isn’t an absorber!). \u003c/p>\n\u003cfigure id=\"attachment_127532\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4236-new.jpg\" alt=\"Fondue: Aged Cheddar Cheese, Piquillo Pepper and Mezcal\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fondue: Aged Cheddar Cheese, Piquillo Pepper and Mezcal \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fondue almost could carry The Beehive by itself but it’s not the reason that almost the entire 2,300-square foot space is a striking gold color, which, if you squint is kind of the same shade of yellow as melted cheddar. Honey and honeycomb are the inspiration for the gold theme that Werney and his co-workers at a shared Mission studio, Floriana Interiors, used to design The Beehive. \u003c/p>\n\u003cp>If you ever visited Range, you’ll recognize the narrow three-part configuration of The Beehive. The front part is the main bar for 13 guests with lots of natural light streaming in. Side-by-side barstool seating for 10 with a thin bar ledge runs along the wall opposite the bar.\u003c/p>\n\u003cfigure id=\"attachment_127602\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3650-new.jpg\" alt=\"The front bar at The Beehive\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127602\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The front bar at The Beehive \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A central corridor features high-top communal seating for 20, the restrooms and the open kitchen. What previously was Range’s main dining room is now the lounge with its own bar, couch-like seating for 50 and an intimate, dimly lit vibe. It still has just one tiny window slit that makes guests feel like they’re in a secluded bunker. With shiny walnut ceiling panels and candles on each table, dare we say it’s one sexy lounge. If you’re on a first date, stick to the front room. If it’s the third date—the lounge it is. If you’re on a double date with some friends, reserve the soon-to-open “\u003ca href=\"https://www.thebeehivesf.com/honeycomb-hideout-1\">Honeycomb Hideout\u003c/a>,” a discreet booth in the middle corridor that is hidden by a velvet curtain à la the secret booths at Sam’s Grill. The booked ahead experience will be separate from the main bar menu, with paired bites and drinks served in vintage cocktail trolleys. \u003c/p>\n\u003cfigure id=\"attachment_127486\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3603-new.jpg\" alt=\"Central corridor features high-top communal seating\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127486\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Central corridor features high-top communal seating \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127482\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3581-new.jpg\" alt=\"Restroom\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127482\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Restroom \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127488\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3615-new.jpg\" alt=\"Honeycomb Hideout\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127488\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Honeycomb Hideout \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The front room boasts a gorgeous golden honeycomb-themed, brass-studded three-dimensional wall and all sorts of other gold flourishes from the cocktail shakers to the trim on the lamps to “The Beehive” logo emblazoned in handsome cursive above the center of the bar. More honeycomb flourishes in the lounge as a blue and gold glass overlay over mirrored walls. Werney made all sorts of custom furnishings and touches for both rooms that show the same whimsical touch that got 25 Lusk Esquire’s Best New Restaurant Design honor in 2011 (and \u003ca href=\"https://www.sfgate.com/news/article/President-Obama-Twenty-Five-Lusk-San-Francisco-8323330.php\">President Obama’s approval\u003c/a>), like marine blue-topped coffee tables for the lounge and pegboard above the front bar that curiously also looks like honeycomb in a more abstract way. He also managed to create a quartz-topped bar and its red leather bumper that is spacious enough and comfortable enough that guests can actually linger here for a couple rounds, dig into fondue, and not feel claustrophobic or make a mess on neighbors. \u003c/p>\n\u003cp>The smallest of decor details are pretty impressive, too. West collected lots of second hand art and items for Range and some have also carried over to The Beehive, like an old blood bank from Buffalo, New York that now holds mid-century soda bottles and stubby Coors bottles. The glass cocktail stirrers at the bar are actually re-purposed Botanist gin bottles given to Salehi by his friend who works with the brand. Each one lists the botanicals used in the gin. Don’t even try to memorize them unless you’re on a second martini.\u003c/p>\n\u003cfigure id=\"attachment_127480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3557-new.jpg\" alt=\"An old blood bank from Buffalo, New York that now holds mid-century soda bottles and stubby Coors bottles\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-127480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An old blood bank from Buffalo, New York that now holds mid-century soda bottles and stubby Coors bottles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After a few rounds of drinks and enough bites to be considered dinner, or at least tide you over until dinner, it’s time to think about \u003ca href=\"https://www.thebeehivesf.com/dessert\">dessert\u003c/a>. The fondue theme continues, of course, with that present day staple of weddings and prom dances: chocolate fondue with fruits and other dipping treats ($25). There’s a seasonal boozy float ($15) because, hey, this was the time period when root beer floats were a staple but a little booze seems more appropriate at a celebratory bar than root beer.\u003c/p>\n\u003cp>The final sweet option is a fitting conclusion for a bar that recently opened in this time of turbulence and has a theme looking back on a period of deep division and unrest. Pineapple upside-down cake ($8) is fun and tropical, while also being chaotic and turned upside-down. Challenging times make us feel like life is upside-down and we seek any retreat that provides us a dose of fun — even if it’s just slices of pineapple representing an island getaway.\u003c/p>\n\u003cfigure id=\"attachment_127550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4375-new.jpg\" alt=\"Pineapple Upside-down Cake\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127550\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pineapple Upside-down Cake \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Uncertainty creates a need to escape and forget the upside-down world outside. For that, we now have The Beehive. It’s not fake news that Tang and fondue are groovy again in San Francisco. \u003c/p>\n\u003cfigure id=\"attachment_127513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3972-new.jpg\" alt=\"Most of The Beehive Crew (L to R): general manager Tristen Philippart de Foy, lead bartender Emilio Salehi, partner/chef Arnold Eric Wong, partner/designer Steve Werney, partner/chef Phil West, chef Byron Gee\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127513\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Most of The Beehive Crew (L to R): general manager Tristen Philippart de Foy, lead bartender Emilio Salehi, partner/chef Arnold Eric Wong, partner/designer Steve Werney, partner/chef Phil West, chef Byron Gee \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.thebeehivesf.com/\">\u003cstrong>The Beehive\u003c/strong>\u003c/a>\u003cbr>\n842 Valencia St. \u003ca href=\"https://www.google.com/maps/place/The+Beehive/@37.7594044,-122.4238791,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e3da9be2791:0x5f5396b84ee4d5c0!8m2!3d37.7594044!4d-122.4216851\">MAP\u003c/a>\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nHours: Mon-Wed: 5pm to 12am; Thu: 5pm to 2am; Fri-Sat: 3pm to 2am; Sun: 2pm to 10pm. Food is served until one hour before closing.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/The-Beehive-SF-164311960990155/\">The Beehive\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thebeehivesf/\">@thebeehivesf\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/127454/buzzy-valencia-street-gets-a-swinging-60s-addition-with-the-beehives-debut","authors":["byline_bayareabites_127454"],"series":["bayareabites_16196"],"categories":["bayareabites_109","bayareabites_1244","bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_3721","bayareabites_16124"],"featImg":"bayareabites_127490","label":"bayareabites_16196"},"bayareabites_12198":{"type":"posts","id":"bayareabites_12198","meta":{"index":"posts_1591205157","site":"bayareabites","id":"12198","score":null,"sort":[1270655849000]},"guestAuthors":[],"slug":"where-john-waters-eats-in-san-francisco","title":"Scouting John Waters' San Francisco Food Stops ","publishDate":1270655849,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/john-waters500.jpg\" alt=\"John Waters at the 2009 Folsom Street Fair in San Francisco. Photo copyright Wendy Goodfriend\" title=\"John Waters at the 2009 Folsom Street Fair in San Francisco. Photo copyright Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-12215\">\u003cbr>\n\u003cem>\u003cstrong>John Waters at the 2009 Folsom Street Fair in San Francisco.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>One of the reasons why celebrities like cult-film maker John Waters love San Francisco is that the Bay Area tends to not fawn and make a big deal of their presence. The film director, writer, conceptual artist and \u003ca href=\"http://www.baltimoresun.com/topic/entertainment/movies/john-waters-PECLB004183.topic\">Pope of Trash\u003c/a> Waters may have fallen for our hometown enough to call it home (if only on a part-time basis). Two years ago, he decided to buy a place in Nob Hill, according to a \u003ca href=\"http://articles.sfgate.com/2010-01-27/entertainment/17835984_1_john-waters-modern-art-public-transportation\">San Francisco Chronicle report by Catherine Bigelow\u003c/a> in January this year. Bigelow described Waters first visit to the Jeannette Etheredge owned North Beach watering hole, \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/11/toscas_90th_birthday_a_mashup.php\">Tosca\u003c/a>. Waters went to Tosca after he attended the 75th anniversary of SFMOMA with artworld-celeb friends who are also his neighbors here. Sightings of Waters have also been documented on the \u003ca href=\"http://missionmission.wordpress.com/2009/09/28/john-waters-does-san-francisco/\">Mission Mission\u003c/a> blog--among other places--last year. There are reports on Mission Mission of Waters hanging out at an art show opening party, as well as the Polk Street post office (from \u003ca href=\"http://cookingwithamy.blogspot.com/\">Cooking with Amy's\u003c/a> Amy Sherman), \u003ca href=\"http://www.borderlands-books.com/\">Borderlands Bookstore\u003c/a>, and doing his grocery shopping and riding buses and MUNI are sited.\u003c/p>\n\u003cp>We don't have any sort of real paparazzi here like the movie hub Southern California (SoCal) does, and instead resort to various ways of noting and communicating encounters and occasional contact with famous types. The bounty of natural beauty, cultural heritage, middling to decent public transportation (which Waters reportedly enjoys using), and of course food culture ranging from street food to California cuisine and white table cloth establishments make the deal of Bay Area living that much sweeter. Northern California is generally a more relaxed environment versus the hustle-bustle-do-you-know-who-I-am? aggression and cheesiness that smacks you in the face constantly in L.A. My first job out of UC Berkeley in the mid-1990s was working for \u003ca href=\"http://www.hayescasting.com/\">Nancy Hayes Casting\u003c/a>, which was then located in Russian Hill. Through that line of work, I was able to work on \u003ca href=\"http://www.imdb.com/title/tt0117571/fullcredits\">movie\u003c/a> and commercial projects and meet a rash of \u003ca href=\"http://www.imdb.com/name/nm0000409/\">actors\u003c/a>, \u003ca href=\"http://www.imdb.com/name/nm0718645/\">directors\u003c/a>, and related \u003ca href=\"http://www.bonjovi.com/\">celebrities\u003c/a> and \u003ca href=\"http://www.imdb.com/name/nm0001711/\">creative types\u003c/a> in from other parts of the country and world. They often wanted to learn about our city's bookstores (\u003ca href=\"http://www.greenapplebooks.com/\">Green Apple\u003c/a> and \u003ca href=\"http://www.citylights.com/\">City Lights\u003c/a> remained among the go-to spots that they are today), nightclubs (\u003ca href=\"http://www.dnalounge.com/\">DNA Lounge\u003c/a> ring a bell?), restaurants (everything from \u003ca href=\"http://www.perryssf.com/\">Perry's\u003c/a> to \u003ca href=\"http://www.frommers.com/destinations/sanfrancisco/D41098.html\">Swan Oyster Depot\u003c/a> and \u003ca href=\"http://www.rosepistolasf.com/\">Rose Pistola\u003c/a> to even the now-thankfully-shuttered Planet Hollywood), \u003ca href=\"http://www.sutrobaths.com/\">hikes\u003c/a>, and \u003ca href=\"http://www.goldengatebridge.org/\">historical places\u003c/a> just like any other visitor, famous or not.\u003c/p>\n\u003cp>Waters' presence and activities here has been noted frequently in traditional print media, as well as on blogs and other social media including Yelp. He is one famous visitor who decided to take up residence in San Francisco. Although Waters is mainly based out of Baltimore, he also has a home in New York City and a summer home in \u003ca href=\"http://en.wikipedia.org/wiki/John_Waters_%28filmmaker%29\">Provincetown\u003c/a>. Waters has been making, writing, and directing films for forty years, and his long body of almost always controversial film work includes \u003ca href=\"http://en.wikipedia.org/wiki/Pink_Flamingos\">Pink Flamingos\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Female_Trouble\">Female Trouble\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Pecker_%28film%29\">Pecker\u003c/a> and two film versions of \u003ca href=\"http://en.wikipedia.org/wiki/Hairspray_%281988_film%29\">Hairspray\u003c/a> that later became a Broadway sensation. If the names \u003cem>Dawn Davenport\u003c/em>, \u003cem>Prudy Pingleton\u003c/em>, and \u003cem>Tony The Tickler\u003c/em> ring a bell, then you are familiar with Waters often times gross out material that famously includes the scene in Pink Flamingos where Waters’ muse and childhood friend Divine (a drag persona by Harris Glenn Milstead) eats dog feces on camera. The dog-doo poo-poo scene was for real sans cuts, edits or effects, and was ground breaking in the pre-YouTube and Internet era. Censors and prim and proper types may consider Waters, who has long been confirmed as a gay man, to be pushing the boundaries of good taste and decency. Others, who are fans, await his next film or art project with baited breath. His trademark pencil thin mustache is as much a part of his public identity as are his ties to Divine and the Dreamlanders group of Baltimore area actors, \u003cem>Mink Stole\u003c/em>, \u003cem>Ricki Lake\u003c/em>, \u003cem>Johnny Depp\u003c/em>, one time porn queen \u003cem>Traci Lords\u003c/em> and the now freed purported criminal and heiress \u003cem>Patricia Hearst\u003c/em>. All have played roles in Waters' work, and show how he creates and uses characters that may already have inherent shock value with the public.\u003c/p>\n\u003cp>In 2008, Waters was in San Francisco to put on a one-man vaudeville show at the Castro Theater, to benefit the Frameline film festival, which is definitely LGBT friendly. The Castro was a favorite of Waters because Pink Flamingos has played there. Waters vaudeville act was one that he originated with his pal and muse Divine decades ago. He said that he thinks of himself as a \"Filth Elder\" more so than the \"Pope of Trash\" nickname he received from William Burroughs. Waters' elder reference is perhaps his way of acknowledging that he is in his sixties. I emailed The Filth Elder last week to find out the food-centric spots he likes to frequent when he lives in San Francisco. Aside from his picks below, you can also plan on catching Waters at his \u003ca href=\"http://www.goodreads.com/event/show/67745-san-francisco-city-arts-lectures\">City Arts & Lectures appearance\u003c/a> happening on May 25th for his \u003ca href=\"http://www.amazon.com/Role-Models-John-Waters/dp/0374251479/ref=sr_1_1?ie=UTF8&s=books&qid=1270603492&sr=8-1\">Role Models\u003c/a> book tour...San Francisco is the first stop on the tour. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Waters cites \u003cstrong>Zuni\u003c/strong> at the top of his list, adding \"my old friend from Provincetown Billy West started it.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a>\u003cbr>\n1658 Market Street (between Franklin and Gough)\u003cbr>\n(415) 553-2522\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday, Wednesday, Thursday 11:30 am to 11 pm\u003cbr>\nFriday and Saturday 11:30 am to midnight\u003cbr>\nSunday 11:00 am to 11:00 pm | Closed Monday\u003cbr>\n(415) 553-2522\u003c/p>\n\u003cp>\u003cstrong>The Big Four\u003c/strong>, where Waters swoons that it is \"SOO Sunset Boulevard.\" Big Four spokesperson Kellie Samson confirmed that \"he usually comes in with a few other people (family and/or friends) and...is quite approachable and has a good rapport and is friendly with our staff. Since he lives in the neighborhood, he’s often seen walking in Nob Hill and on the cable car, etc.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.big4restaurant.com/\">The Big Four Restaurant\u003c/a> at the Huntington Hotel\u003cbr>\n1075 California Street (at Taylor Street)\u003cbr>\n(415) 771-1140\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Breakfast Monday – Friday: 7am to 10am\u003cbr>\nSaturday – Sunday: 7am to 11am\u003cbr>\nLunch service at The Big 4 will be available on Thursdays and Fridays between the hours of 11:30am and 3pm, only.\u003cbr>\nDinner Nightly: 5:30pm to 10pm\u003cbr>\nBar Nightly: 4pm until midnight Thursday – Friday: \u003c/p>\n\u003cp>All day Piano entertainment Daily, 5pm to 11:30pm\u003cbr>\n•\tMichael Parsons (Monday - Saturday)\u003cbr>\n•\tSteve Klawiter (Sunday)\u003c/p>\n\u003cp>\u003cstrong>Foreign Cinema.\u003c/strong> Through representative Keelin Czellecz, chef-owner Gayle Pirie & Floor Manager Tracy Smyth commented that Waters \"often orders fish\" and receives \"an amuse [bouche]\" from the Foreign Cinema kitchen. Waters told me \"I drink Stoli martinis,\" and his friends enjoyed gin martinis -- 209 Gin with olives. Waters is friendly to curious customers, and \"is one of the few celebrities that have come in that people feel like they can go up to the table and talk to him. He is really sweet when he is approached.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a>\u003cbr>\n2534 Mission Street (between 21st Street and 22nd Street)\u003cbr>\n(415) 648-7600\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Dinner\u003cbr>\nMonday - Thursday 6pm to 10pm\u003cbr>\nFriday - Saturday 5:30pm to 11pm\u003cbr>\nSunday 5:30pm to 10pm\u003cbr>\nBrunch\u003cbr>\nSaturday 11am to 3pm\u003cbr>\nSunday 11am to 3:30pm\u003c/p>\n\u003cp>\u003cstrong>Range\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rangesf.com/\">Range Restaurant\u003c/a>\u003cbr>\n842 Valencia Street (between 19th Street and 20th Street)\u003cbr>\n(415) 282-8283\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday - Thursday 6pm to close\u003cbr>\nFriday - Sunday 5:30pm to close\u003c/p>\n\u003cp>\u003cstrong>La Ciccia\u003c/strong>. Sardinian Italian food in Noe Valley. According to La Ciccia spokesperson Eleanor Bertino, Waters \"came in on a really busy night.\" Wife-owner Lorella Degan told Bertino that \"he was with two other men, and he ordered pasta and was very nice and warm... in no way demanding.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a>\u003cbr>\n291 30th Street (at Church Street)\u003cbr>\n(415) 550-8114\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday - Sunday 5:30pm to 10pm (Closed Mondays and Major Holidays)\u003c/p>\n\u003cp>\u003ca href=\"http://www.nobhillcafe.com/\">Nob Hill Café\u003c/a>\u003cbr>\n1152 Taylor Street (between Clay Street and Pleasant Street)\u003cbr>\n(415) 776-6500\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday - Friday Lunch 11am to 3pm, Saturday & Sunday Brunch 11am to 3pm, Dinner Nightly from 5pm to 10pm\u003c/p>\n\u003cp>\u003cstrong>The lunch counter in Armani shop\u003c/strong>. Gina Chinchilla, who is General Manager of the Armani café would only comment, \"Unfortunately, we are not allowed to give out any information about our clients that visit the Cafe. We may only confirm that he does indeed frequent our Cafe.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.emporioarmani.com/chooseYourCountry.asp\">Armani Café\u003c/a>\u003cbr>\n1 Grant Avenue (between Market Street and O'Farrell Street)\u003cbr>\n(415) 677-9010\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday - Saturday, 11am to 4pm; Sunday from 12 noon to 4pm\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.sees.com/index.cfm/Shop_Locations/Shop_Locator\">See's Candy\u003c/a>: according to Sharyl Mitchell of See's, \"Mr. Waters used to visit our Union Square Shop that is now closed\" at 350 Powell Street. He would buy all kinds of candy, and the manager at the store recalls seeing him \"all the time.\" \u003c/p>\n\n","blocks":[],"excerpt":"John Waters said that he thinks of himself as a \"Filth Elder\" more so than the \"Pope of Trash\" nickname he received from William Burroughs. Waters' elder reference is perhaps his way of acknowledging that he is in his sixties. I emailed The Filth Elder last week to find out the food-centric spots he likes to frequent when he lives in San Francisco. Aside from his picks in the post, you can also plan on catching Waters at his City Arts & Lectures appearance happening on May 25th for his Role Models book tour...San Francisco is the first stop on the tour. ","status":"publish","parent":0,"modified":1270683395,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1498},"headData":{"title":"Scouting John Waters' San Francisco Food Stops | KQED","description":"John Waters said that he thinks of himself as a "Filth Elder" more so than the "Pope of Trash" nickname he received from William Burroughs. Waters' elder reference is perhaps his way of acknowledging that he is in his sixties. I emailed The Filth Elder last week to find out the food-centric spots he likes to frequent when he lives in San Francisco. Aside from his picks in the post, you can also plan on catching Waters at his City Arts & Lectures appearance happening on May 25th for his Role Models book tour...San Francisco is the first stop on the tour. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"12198 http://blogs.kqed.org/bayareabites/?p=12198","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/04/07/where-john-waters-eats-in-san-francisco/","disqusTitle":"Scouting John Waters' San Francisco Food Stops ","path":"/bayareabites/12198/where-john-waters-eats-in-san-francisco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/john-waters500.jpg\" alt=\"John Waters at the 2009 Folsom Street Fair in San Francisco. Photo copyright Wendy Goodfriend\" title=\"John Waters at the 2009 Folsom Street Fair in San Francisco. Photo copyright Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-12215\">\u003cbr>\n\u003cem>\u003cstrong>John Waters at the 2009 Folsom Street Fair in San Francisco.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>One of the reasons why celebrities like cult-film maker John Waters love San Francisco is that the Bay Area tends to not fawn and make a big deal of their presence. The film director, writer, conceptual artist and \u003ca href=\"http://www.baltimoresun.com/topic/entertainment/movies/john-waters-PECLB004183.topic\">Pope of Trash\u003c/a> Waters may have fallen for our hometown enough to call it home (if only on a part-time basis). Two years ago, he decided to buy a place in Nob Hill, according to a \u003ca href=\"http://articles.sfgate.com/2010-01-27/entertainment/17835984_1_john-waters-modern-art-public-transportation\">San Francisco Chronicle report by Catherine Bigelow\u003c/a> in January this year. Bigelow described Waters first visit to the Jeannette Etheredge owned North Beach watering hole, \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/11/toscas_90th_birthday_a_mashup.php\">Tosca\u003c/a>. Waters went to Tosca after he attended the 75th anniversary of SFMOMA with artworld-celeb friends who are also his neighbors here. Sightings of Waters have also been documented on the \u003ca href=\"http://missionmission.wordpress.com/2009/09/28/john-waters-does-san-francisco/\">Mission Mission\u003c/a> blog--among other places--last year. There are reports on Mission Mission of Waters hanging out at an art show opening party, as well as the Polk Street post office (from \u003ca href=\"http://cookingwithamy.blogspot.com/\">Cooking with Amy's\u003c/a> Amy Sherman), \u003ca href=\"http://www.borderlands-books.com/\">Borderlands Bookstore\u003c/a>, and doing his grocery shopping and riding buses and MUNI are sited.\u003c/p>\n\u003cp>We don't have any sort of real paparazzi here like the movie hub Southern California (SoCal) does, and instead resort to various ways of noting and communicating encounters and occasional contact with famous types. The bounty of natural beauty, cultural heritage, middling to decent public transportation (which Waters reportedly enjoys using), and of course food culture ranging from street food to California cuisine and white table cloth establishments make the deal of Bay Area living that much sweeter. Northern California is generally a more relaxed environment versus the hustle-bustle-do-you-know-who-I-am? aggression and cheesiness that smacks you in the face constantly in L.A. My first job out of UC Berkeley in the mid-1990s was working for \u003ca href=\"http://www.hayescasting.com/\">Nancy Hayes Casting\u003c/a>, which was then located in Russian Hill. Through that line of work, I was able to work on \u003ca href=\"http://www.imdb.com/title/tt0117571/fullcredits\">movie\u003c/a> and commercial projects and meet a rash of \u003ca href=\"http://www.imdb.com/name/nm0000409/\">actors\u003c/a>, \u003ca href=\"http://www.imdb.com/name/nm0718645/\">directors\u003c/a>, and related \u003ca href=\"http://www.bonjovi.com/\">celebrities\u003c/a> and \u003ca href=\"http://www.imdb.com/name/nm0001711/\">creative types\u003c/a> in from other parts of the country and world. They often wanted to learn about our city's bookstores (\u003ca href=\"http://www.greenapplebooks.com/\">Green Apple\u003c/a> and \u003ca href=\"http://www.citylights.com/\">City Lights\u003c/a> remained among the go-to spots that they are today), nightclubs (\u003ca href=\"http://www.dnalounge.com/\">DNA Lounge\u003c/a> ring a bell?), restaurants (everything from \u003ca href=\"http://www.perryssf.com/\">Perry's\u003c/a> to \u003ca href=\"http://www.frommers.com/destinations/sanfrancisco/D41098.html\">Swan Oyster Depot\u003c/a> and \u003ca href=\"http://www.rosepistolasf.com/\">Rose Pistola\u003c/a> to even the now-thankfully-shuttered Planet Hollywood), \u003ca href=\"http://www.sutrobaths.com/\">hikes\u003c/a>, and \u003ca href=\"http://www.goldengatebridge.org/\">historical places\u003c/a> just like any other visitor, famous or not.\u003c/p>\n\u003cp>Waters' presence and activities here has been noted frequently in traditional print media, as well as on blogs and other social media including Yelp. He is one famous visitor who decided to take up residence in San Francisco. Although Waters is mainly based out of Baltimore, he also has a home in New York City and a summer home in \u003ca href=\"http://en.wikipedia.org/wiki/John_Waters_%28filmmaker%29\">Provincetown\u003c/a>. Waters has been making, writing, and directing films for forty years, and his long body of almost always controversial film work includes \u003ca href=\"http://en.wikipedia.org/wiki/Pink_Flamingos\">Pink Flamingos\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Female_Trouble\">Female Trouble\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Pecker_%28film%29\">Pecker\u003c/a> and two film versions of \u003ca href=\"http://en.wikipedia.org/wiki/Hairspray_%281988_film%29\">Hairspray\u003c/a> that later became a Broadway sensation. If the names \u003cem>Dawn Davenport\u003c/em>, \u003cem>Prudy Pingleton\u003c/em>, and \u003cem>Tony The Tickler\u003c/em> ring a bell, then you are familiar with Waters often times gross out material that famously includes the scene in Pink Flamingos where Waters’ muse and childhood friend Divine (a drag persona by Harris Glenn Milstead) eats dog feces on camera. The dog-doo poo-poo scene was for real sans cuts, edits or effects, and was ground breaking in the pre-YouTube and Internet era. Censors and prim and proper types may consider Waters, who has long been confirmed as a gay man, to be pushing the boundaries of good taste and decency. Others, who are fans, await his next film or art project with baited breath. His trademark pencil thin mustache is as much a part of his public identity as are his ties to Divine and the Dreamlanders group of Baltimore area actors, \u003cem>Mink Stole\u003c/em>, \u003cem>Ricki Lake\u003c/em>, \u003cem>Johnny Depp\u003c/em>, one time porn queen \u003cem>Traci Lords\u003c/em> and the now freed purported criminal and heiress \u003cem>Patricia Hearst\u003c/em>. All have played roles in Waters' work, and show how he creates and uses characters that may already have inherent shock value with the public.\u003c/p>\n\u003cp>In 2008, Waters was in San Francisco to put on a one-man vaudeville show at the Castro Theater, to benefit the Frameline film festival, which is definitely LGBT friendly. The Castro was a favorite of Waters because Pink Flamingos has played there. Waters vaudeville act was one that he originated with his pal and muse Divine decades ago. He said that he thinks of himself as a \"Filth Elder\" more so than the \"Pope of Trash\" nickname he received from William Burroughs. Waters' elder reference is perhaps his way of acknowledging that he is in his sixties. I emailed The Filth Elder last week to find out the food-centric spots he likes to frequent when he lives in San Francisco. Aside from his picks below, you can also plan on catching Waters at his \u003ca href=\"http://www.goodreads.com/event/show/67745-san-francisco-city-arts-lectures\">City Arts & Lectures appearance\u003c/a> happening on May 25th for his \u003ca href=\"http://www.amazon.com/Role-Models-John-Waters/dp/0374251479/ref=sr_1_1?ie=UTF8&s=books&qid=1270603492&sr=8-1\">Role Models\u003c/a> book tour...San Francisco is the first stop on the tour. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Waters cites \u003cstrong>Zuni\u003c/strong> at the top of his list, adding \"my old friend from Provincetown Billy West started it.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a>\u003cbr>\n1658 Market Street (between Franklin and Gough)\u003cbr>\n(415) 553-2522\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday, Wednesday, Thursday 11:30 am to 11 pm\u003cbr>\nFriday and Saturday 11:30 am to midnight\u003cbr>\nSunday 11:00 am to 11:00 pm | Closed Monday\u003cbr>\n(415) 553-2522\u003c/p>\n\u003cp>\u003cstrong>The Big Four\u003c/strong>, where Waters swoons that it is \"SOO Sunset Boulevard.\" Big Four spokesperson Kellie Samson confirmed that \"he usually comes in with a few other people (family and/or friends) and...is quite approachable and has a good rapport and is friendly with our staff. Since he lives in the neighborhood, he’s often seen walking in Nob Hill and on the cable car, etc.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.big4restaurant.com/\">The Big Four Restaurant\u003c/a> at the Huntington Hotel\u003cbr>\n1075 California Street (at Taylor Street)\u003cbr>\n(415) 771-1140\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Breakfast Monday – Friday: 7am to 10am\u003cbr>\nSaturday – Sunday: 7am to 11am\u003cbr>\nLunch service at The Big 4 will be available on Thursdays and Fridays between the hours of 11:30am and 3pm, only.\u003cbr>\nDinner Nightly: 5:30pm to 10pm\u003cbr>\nBar Nightly: 4pm until midnight Thursday – Friday: \u003c/p>\n\u003cp>All day Piano entertainment Daily, 5pm to 11:30pm\u003cbr>\n•\tMichael Parsons (Monday - Saturday)\u003cbr>\n•\tSteve Klawiter (Sunday)\u003c/p>\n\u003cp>\u003cstrong>Foreign Cinema.\u003c/strong> Through representative Keelin Czellecz, chef-owner Gayle Pirie & Floor Manager Tracy Smyth commented that Waters \"often orders fish\" and receives \"an amuse [bouche]\" from the Foreign Cinema kitchen. Waters told me \"I drink Stoli martinis,\" and his friends enjoyed gin martinis -- 209 Gin with olives. Waters is friendly to curious customers, and \"is one of the few celebrities that have come in that people feel like they can go up to the table and talk to him. He is really sweet when he is approached.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a>\u003cbr>\n2534 Mission Street (between 21st Street and 22nd Street)\u003cbr>\n(415) 648-7600\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Dinner\u003cbr>\nMonday - Thursday 6pm to 10pm\u003cbr>\nFriday - Saturday 5:30pm to 11pm\u003cbr>\nSunday 5:30pm to 10pm\u003cbr>\nBrunch\u003cbr>\nSaturday 11am to 3pm\u003cbr>\nSunday 11am to 3:30pm\u003c/p>\n\u003cp>\u003cstrong>Range\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rangesf.com/\">Range Restaurant\u003c/a>\u003cbr>\n842 Valencia Street (between 19th Street and 20th Street)\u003cbr>\n(415) 282-8283\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday - Thursday 6pm to close\u003cbr>\nFriday - Sunday 5:30pm to close\u003c/p>\n\u003cp>\u003cstrong>La Ciccia\u003c/strong>. Sardinian Italian food in Noe Valley. According to La Ciccia spokesperson Eleanor Bertino, Waters \"came in on a really busy night.\" Wife-owner Lorella Degan told Bertino that \"he was with two other men, and he ordered pasta and was very nice and warm... in no way demanding.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a>\u003cbr>\n291 30th Street (at Church Street)\u003cbr>\n(415) 550-8114\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday - Sunday 5:30pm to 10pm (Closed Mondays and Major Holidays)\u003c/p>\n\u003cp>\u003ca href=\"http://www.nobhillcafe.com/\">Nob Hill Café\u003c/a>\u003cbr>\n1152 Taylor Street (between Clay Street and Pleasant Street)\u003cbr>\n(415) 776-6500\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday - Friday Lunch 11am to 3pm, Saturday & Sunday Brunch 11am to 3pm, Dinner Nightly from 5pm to 10pm\u003c/p>\n\u003cp>\u003cstrong>The lunch counter in Armani shop\u003c/strong>. Gina Chinchilla, who is General Manager of the Armani café would only comment, \"Unfortunately, we are not allowed to give out any information about our clients that visit the Cafe. We may only confirm that he does indeed frequent our Cafe.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.emporioarmani.com/chooseYourCountry.asp\">Armani Café\u003c/a>\u003cbr>\n1 Grant Avenue (between Market Street and O'Farrell Street)\u003cbr>\n(415) 677-9010\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday - Saturday, 11am to 4pm; Sunday from 12 noon to 4pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sees.com/index.cfm/Shop_Locations/Shop_Locator\">See's Candy\u003c/a>: according to Sharyl Mitchell of See's, \"Mr. Waters used to visit our Union Square Shop that is now closed\" at 350 Powell Street. He would buy all kinds of candy, and the manager at the store recalls seeing him \"all the time.\" \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/12198/where-john-waters-eats-in-san-francisco","authors":["5092"],"categories":["bayareabites_2090","bayareabites_1807","bayareabites_90","bayareabites_1593"],"tags":["bayareabites_3722","bayareabites_3716","bayareabites_3721","bayareabites_408"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/10/ATC_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2019/07/commonwealthclub.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2022/02/Consider-This_3000_V3-copy-scaled-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://ww2.kqed.org/app/uploads/2022/06/forum-logo-900x900tile-1.gif","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/FreshAir_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/HereNow_1400.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/insideEurope.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/liveFromHere.png","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/Marketplace_1400.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2022/02/mindshift2021-tile-3000x3000-1-scaled-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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