Greg Jones and the other owners of the Beehive Neighborhood Hangout in Hot Springs Village have
created a one-of-a-kind restaurant that has a relaxing atmosphere and a shareable plates menu loaded with Arkansas-sourced creations.
Ben Dodson, executive chef, collaborated with the restaurant’s team and created unique menu selections. Drake Bielert, sous chef, is also a key to the kitchen operations. In addition to Jones, Trisha Jones, Cindi Erickson and Gordy Lowery are also owners.
The restaurant has an open floor plan, and the walls are adorned with reclaimed barn wood. One wall features floor-to-ceiling doors that provide access to a huge deck.
“We change the menu often, so we can include local items that are available throughout the year,” Jones says. “During the summer, we highlight Arkansas produce. We even have our own indoor herb garden, so our herbs are very fresh.”
According to Jones, the Beehive makes virtually all menu items from scratch, including the flatbread, tortillas and pastas. “We can tell you every ingredient in every plate we make, and each dish is made-to-order,” he says.
The vegetable dishes at the Beehive are very popular. The restaurant’s Spinach Stuffed Mushrooms are baby portobellos filled with the Beehive’s house-made spinach artichoke dip. According to the restaurant team, they sell many, many plates of these. The roasted asparagus is another favorite. The fresh-roasted spears are wrapped in prosciutto and drizzled with a balsamic glaze. These dishes are delicious and feature a great presentation.
A fairly new item is the Diablo Trio. These three grilled pork sliders are topped with corn relish, spicy charred poblano pepper and cotija cheese. The terrific trio is presented at your table “on fire.” The fire melts the cheese and makes this a unique dish. The sliders are packed with satisfying, slightly spicy flavors that vary with each bite.
The Polynesian Flatbread features ham, bacon and pineapple, house-made barbecue sauce and cheddar and mozzarella cheeses. The homemade flatbread blends marvelously with the meats and tangy sauce to deliver flavors that make me want to hula!
Chef Dodson created the Beef Brisket Tacos, which are served in a trio. The three taco amigos include fork-tender, beer-braised beef brisket served on handmade flour tortillas and topped with a homemade Greek tzatziki sauce, Pico de Gallo and a Sriracha foam. Yes, foam! The Sriracha is the perfect topping for these flavorful darlings. If you are a taco lover, you must try them.
A popular beef item is the Tenderloin Crostini that features hand-carved, roasted beef tenderloin served on a crostini (small slices of grilled or toasted bread) with goat cheese and a balsamic glaze. The perfectly cooked tenderloin is very tasty.
The Beehive has weekly specials like the Pasta ala Vongole. This homemade pasta is served with clams, topped with a decadent, white wine lemon caper sauce.
Consider ending a visit with the Beehive Brownie Cake. A nice round scoop of Loblolly Honey Vanilla ice cream tops a dark chocolate brownie cake drizzled with a delicious chocolate glaze.
A fun promotion is the Beehive World Tour that spotlight cuisines from around the world. The dates for these culinary adventures are published at beehivehsv.com.