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The Basics: The Beehive restaurant information

The Beehive

541 Tremont Street
Boston, MA 02116
617-423-0069

The Beehive restaurant information
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Located in the underbelly of the Cyclorama Building in the South End, The Beehive has the look and feel of a spacious artist’s studio. The former boiler room, with its rough brick walls, comes alive nightly with striking decorative murals and live entertainment from local musicians.

The “starving artist” menu offers a collage of rustic, artisanal fare from Europe, the Mediterranean and America. Behind the bar, an all-star roster of talented bartenders pours some of the city’s most sippable cocktails.

News and Events at The Beehive restaurant

A Marathon Benefit at The Beehive
With Marathon Monday fast approaching, The Beehive’s stepping up with a daylong fundraiser for the Gillian Reny Stepping Strong ...

St. Patrick's in the South End
You don’t need to trek all the way down to Southie to get your St. Paddy’s fix - on ...

Taste of the South End Returns
On Tuesday, March 4th, more than 40 chefs from Boston’s best restaurants will gather – and cook! – in support of ...

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541 Tremont Street, Boston, MA 02116
617-423-0069
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chicken piccata

at The Beehive

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Chicken piccata with sage gnocchi and green beans
 
at The Beehive
 
Dictionary
 
Agnolotti
1. noun Small, half-moon-shaped ravioli.
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Chorizo
1. noun Crumbly, spiced pork sausage.
Cornichons
1. noun A gherkin in France.
Couscous
1. noun Granular semolina popular in North Africa.
Deglaze
1. noun To dissolve the remaining bits of sautéed or roasted food in (a pan or pot) by adding a liquid and heating. The resultant mixture often becomes a base for a sauce to accompany the food cooked in the pan.
Granité
1. noun A flavored, often sweetened, frozen mixture of water, sugar and liquid flavoring.
Hummus
1. noun Mashed chickpeas flavored with lemon juice, garlic and oil.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Lovage
1. noun A celery-like vegetable.
Niçoise
1. noun Dishes typical of cuisine from the Nice, France, region, where garlic, black olives, anchovies and tomatoes are nearly always part of the mix.
Pancetta
1. noun Cured Italian bacon.
Shad
1. noun The largest member of the herring family.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Za'atar
1. noun An herb, or spice blend of sesame seeds, sumac, and herb za'atar that is used in Middle Eastern cooking, sprinkled on bread or on grilled meat.

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