The Beehive, a followup to trendsetting restaurant and cocktail bar Range in the same space, is now open and ready for swarms of patrons at 842 Valencia Street. ’60s style hairdos will fit in nicely with the Beehive’s decor, a throwback designed by Floriana Interiors and Beehive partner Steve Werney. They’ve touched up the 2,300-square-foot bar and lounge space with Jonathan Adler sputnik chandeliers, copious mirrors and wallpapers, walnut paneling, and even a vintage fridge full of soda pop.
The Beehive opens onto a 13-seat bar area with high top tables for 20. Beyond that is a back lounge with low-slung couch seating and room for 50. A VIP back booth, dubbed the Honeycomb Hideout, has capacity for one lucky party of four (behind a velvet curtain for privacy) and can be booked out in advance.
Along with Werney, partners Phil West and Arnold Eric Wong opened the Beehive, which features era-specific food like Swedish meatballs, pigs in a blanket, and fondue. Those bites, from West, Wong, and executive chef Byron Gee, complement contemporary cocktails with old-school flourishes from lead bartender Emilio Salehi and Carlos Yturia (of the Treasury and White Cap). There’s a dedicated highball menu for ‘60s verisimilitude plus more playful cocktails like a Tang-based slushy spiked with vodka and manzanilla sherry called the Gemini.
The Beehive is open 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.