Groove on the ’60s-Style Menu of Tang Cocktails and Fondue at the Beehive

Ladies, don your pill box hats, and gents, get out those skinny ties, because the Beehive opens next week. The new bar in the former Range space promises a ‘60s-style party straight out of a boozy period drama, and the menu of highballs, Swedish meatballs, and deviled eggs would be enough to make Betty Draper jealous. (Check out the full menu below.)

The Beehive comes from Phil West (of the long-running and Michelin star-awarded Range) and his partners at the FiDi bar The Treasury, Arnold Eric Wong and Steve Werney. Tristen Philippart de Foy (also of the Treasury) is general manager, and behind the drinks — and the spirits list, which is long enough to pickle most of Madison Avenue — are Emilio Salehi and Carlos Yturria (White Cap).

Cocktails include a hound dog — a drinkable pun on the Elvis sandwich that’s made with peanut-washed Bulleit bourbon, a blend of Oloroso vermouth, and caramelized banana — and a gemini — made with Ketel One vodka, manzanilla, and “Beehive Tang” in what’s perhaps the first “house-made powdered space race beverage” to appear on a local cocktail menu.

Along with West and Wong, executive chef Byron Gee (last of The Rotunda at Neiman Marcus) pays homage to the era with throwbacks including two kinds of cheese fondue (one with Kaltbach cave-aged cheese and saison, the other with aged cheddar, piquillo pepper, and mezcal) and one dessert fondue of dark chocolate.

The Beehive’s space is divided into a 13-seat bar, with high top tables for 20, and a lounge space for 50 — but sorry, no sunken liven room. A VIP back bar lounge, Honeycomb Hideout, has room for a party of four.

When it opens, the Beehive’s Hours will be Monday to Wednesday, 5 p.m. to 12 a.m. Thursday from 5 p.m. to 2 a.m., Friday and Saturday from 3 p.m. to 2 a.m., and Sunday from 12 p.m. to 10 p.m., with the kitchen closing an hour before the bar.