Focusing on local ingredients and regional specialties, Chef Matthew McClure and his team turn out refined, country-style dishes that are the ultimate taste of the contemporary High South. That means hickory-smoked hams, local black walnuts and the Southern morning staple of grits. A stellar way to start a wintry Sunday morning is cutting into The Hive's cider-braised pork shoulder. Served with rice grits, cranberry beans, a sunny-side-up egg and salsa verde, the slow-brined local pork is braised in a fresh cider made from local Arkansas apples, Madeira wine, mirepoix and dried chiles.
Special Dishes: Cider-Braised Pork Shoulder
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