LITTLE ROCK — The Hive is “a modern take on local food,” executive chef Matthew McClure says.
The restaurant opened in late January in the 21c Museum Hotel in Bentonville and seats up to 175. McClure says he tries to utilize local meat and produce and very recognizable ingredients and cook them in a way that is deliberate, well executed and playful. He likes to incorporate black walnuts in his cooking in winter, and when the weather warms, peaches and apples will be highlighted, he says. He has also taken a liking to the onions in Northwest Arkansas because they “seem to be super-sweet.”
“Right now, I’m really into focusing on cooking local food and really trying to develop a unique culinary experience here in Arkansas,” he says.
Everything on the menu is created in house, McClure says.
The menu may be smaller than what people are used to, but he says the menu is quite extensive when it comes to production and the amount of cooking actually done. The current opening menu features more sweet potatoes and root vegetables, and as it becomes spring, McClure says he will lighten things up by bringing in asparagus and strawberries. The menu will be constantly evolving, he adds.
Two menu items could become staples, McClure says.
One is the pimento cheese with bacon jam and toasted whitebread ($6), and the other is the Arkansas Trail Mix ($5), which includes housemade cheese straws, spiced black walnuts, candied pecan, roasted soy beans and crispy black eyed peas. Both items are part of the “Please Share” section, which are snacks, he notes.
Two of the top sellers are the grilled hanger steak ($24) and the ham-brined pork chop ($26).
The hanger steak is a flavorful cut of beef marinated in garlic and spices and grilled over a wood burning grill. It is served with crispy potatoes, wiltedromaine and romesco sauce, which is a Mediterranean tomato and almond sauce, he says. The pork chop’s natural color is a deeper red and it’s well-marbled. It is served with sweet potato puree, braised greens and pecan relish.
The most popular dessert is the toffee pudding cake withapple ice cream and spiced pecans ($7). Other desserts are housemade ice cream or sorbet ($5), coffee and cookies ($6), chocolate custard ($8), pecan pie ($5) and a cheese plate ($10).
After dinner, The Hive offers guests complimentary sour apple cotton candy in a mason jar.
Whats Up, Pages 15 on 02/22/2013