We started as a coffee shop with hand made pastries. What we discovered in Bristol was a discerning crowd of people who requested, indeed demanded, that we expand into savory products, then full breakfasts, then lunches and inevitably beer, wine and dinner! Owner Jen Cavallaro is a baker by inclination and this has influenced the entire menu. The Beehive hires innovative cooks and the menu reflects a collaborative effort which has been influenced by every one of them over the last 7 years.
Executive Chef, Jamez Day, joined the team in 2011. Formerly of Julianís in Providence, he brings a southern sensibility and a playful attitude to our menu. He is much respected by the entire staff.
It goes without saying that we are a farm-to-table enterprise. The phrase has become a cliche nowadays but we really do enjoy sourcing from local farms. Cooking seasonally with fresh ingredients is simply more fun, thatís why we do it.
If we had to describe our food it would be like this: "Food that busy people wish they had the time to cook at home, but cannot. Comforting, recognizable and made in small batches."