The Hive
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
Seen an error? Report This Listing
Related Content
Nearby Restaurants
Onyx Coffee Lab
Eleven at Crystal Bridges
Whole Hog Cafe
Bliss Cupcake Cafe
Cafe on the Route (Closed)
Copy That!
Off the Menu
Make restaurant favorites at home with copycat recipes from FN Magazine.
On the Road with Guy
Diners, Drive-Ins and Dives
Let Guy take you on a coast-to-coast tour Friday at 9|8c.