Bearnaise Salmon

Wow — The Polar Bear and I go on a short cruise in warmth of the gulf, and temperatures here plummet! We are freezing, and my yard needs major trimming. I guess you’ve all been freezing for several days….awkward. But delighted to be home nonetheless!

This weekend we will be offering Fresh-Cut Salmon Filet with Bearnaise Sauce served with Leek & Chive Mashers and Seasonal Vegetables. Mighty delicious.

Thanksgiving Week we will be open as usual Tuesday & Wednesday, then closed the remainder of the week and the following Tuesday, December 2 for a private event. We have several events coming up in this holiday season, so be sure to check our website, our email, or Facebook for updates.

Stay warm!

Queen Bee & The Hive

Duck Prosciutto

We made some delicious Duck Prosciutto last week, and will be featuring said deliciousness on a Flatbread all week long, and then will pop a Creamy Arabiata Duck Prosciutto Pasta on the weekend. I would say one can’t beat that, but we also made a silky and totally sinful Duck Pate, which we will also be serving.

Our Fall/Winter Menu will debut this week, and has a sprinkling of changes to highlight cooler temps & seasonal local produce. Examples include: Chicken Pesto, Burrata, Tomato, & Balsamic Reduction Sandwich for Lunch, and Salmon En Croute with Herbed Cream Cheese for Dinner.

Have a great week — Queen Bee & The Hive

Fall Night To Remember

We’re about to start the 5-course dinner. We’ll post pictures after. Needless to say, we’re excited. It’s an unbelievable lineup, both from the kitchen, and the wine.

Happy Darkness

Happy darkness, all! Love the extra hour of sleep, but the early dark…not so much.

Important News: We are celebrating our Fall Night to Remember on Saturday evening this week (November 8th) and have just a handful of seats still available, so if you’re thinking about our Five Course, Fixed Price Dinner ($60 per person), call us at 817-281-9500! Our musician, Jan Ryberg, will be playing his guitar for the dinner rather than on the first Wednesday as he usually does, so take note.

That said, we are not resting on our laurels all week — we will feature Shrimp & Andouille Sausage Etoufee on Friday evening, and will offer other treats throughout the week. We are nearing roll-out on our Winter Menu, so you may get lucky enough to taste some of our recipes as they near completion!

Have a great week!

Queen Bee & The Hive


Can’t believe it’s the end of October already … my sweet Dad will be 88 on Halloween, and then we lose Daylight Savings Time! Our Bizzi’s garden spot got populated with winter kale, cabbage, sage, and bok choi last weekend, so we are ready for short & cool days (well, I’m never actually ready for winter, but so it goes).

This weekend, our feature is Herb-Crusted Pork Tenderloin Medallions & Pumpkin Gnocchi with Sage Brown Butter Sauce.

If you haven’t signed up for our Fall Night to Remember, do it! November 8th, five courses, $60 per person. Live music as well.

We’re gettin’ our pumpkin on!

Queen Bee & The Hive


Last week The Polar Bear and I traveled to Willamette Valley in Oregon to visit the wineries that are represented on our Bizzi’s wine list, and to try a few more wines that may be coming onto the list.  If you’re so inclined, we”ll be attaching a couple of pics from our trip.  Examples of our days in Willamette:  lovely Jenn, from Left Coast Cellars, one our very favorite wineries, gave us the cook’s tour of the place (and a taste of everything they had — from fresh grapes just squeezed to new vintages … and then fed us local cheeses with fresh bread.  It’s a tough life having to taste delicious wines all day, but I’m actually glad to be home.  If you want to see more pictures, just ask!  I’ll give you the whole travelogue (not to be confused with monologue).

This weekend, we’ll be serving Crispy Chicken Thighs with Red Wine Barbecue Sauce, Goat Cheese Grits, & Braised Collard Greens.  Wow, indeed.
Feet (and feed) on the ground….
Queen Bee & The Hive

Willamette Valley

Weekend feature: Our Hand-cut Salmon en Croute with Almond Rice & Seasonal Vegetables.

Still room for A Fall Night to Remember, Saturday, November 8….

Next week – Willamette Valley wines!

Queen Bee & The Hive

Sauerbraten And “A Night To Remember” Menu

Yesterday gets chalked up to “one of those days”. Do you ever have the feeling that things are going just a little too smoothly, and that maybe, just maybe, pride does go before a fall? In any case, I was cheerily zipping around getting ready to open up for the week, and was lugging a huge load of restaurant supplies into our refrigerator/freezer room when that little red light went off in my brain — something was awry. I would say “long story short” but I’m going to give you the whole sad episode. In our new (and very large) freezer, a bracket broke on the top shelf. That made the shelf fall, which opened the freezer door, which sent unbelievable amounts of frozen food to the floor (and kept the door open). This bracket must have broken Saturday night after we closed. I spent six hours discarding everything from our freezer, sanitizing the floors, walls, and freezer, and re-stocking said freezer. Our chef also had to work all day ordering previously un-needed foods from our food purveyors.

But we are going to have a great week anyway! Sauerbraten, a delicious German pot roast, Semmelknoedel (Bread Dumplings), & Seasonal Vegetables will be featured this weekend. Our Cheese of the Month is Polder Blanc Gouda, a mild & creamy goat cheese from Holland.

Please make reservations for our Annual Fall Night to Remember(Menu Here) which will be held Saturday, November 8th! A good time will be had by all.

Here’s to good luck — keep calm & carry on!

Queen Bee & The Hive


October starts this week, so with it comes some German features! As most of you know, our chef is German, and hearts making Oktoberfest fare, so we will bow to her wishes and offer, for the weekend, Rouladen (Beef flank steak rolled around gherkins & bacon with mustard, then seared and slow roasted) with Gravy, Braised Red Cabbage, & Spaetzle. As I always say to The Polar Bear, “It doesn’t get any better than this!” to which he always replies, “That doesn’t make any sense,” to which I then respond, “Whatever!” and roll my eyes. Maybe he just doesn’t get me.

Live music by Jan Ryberg on Wednesday, October 1st, starting at 6:30 p.m., so join us.

Our Fall Night to Remember is Saturday, November 8th. $60 per person, five courses. Wines and other beverages will be offered to suit each of you! We will post the menu this week — suffice it to say that it will be absolutely delicious.

Our best to you!

Queen Bee & The Hive