Happy Holidays

Well, I’m hoping your shopping is done now — Amazon is certainly my friend at this point!

About the holidays…this week (all week) for dinner we’re featuring a Surf & Turf Pasta: Beef Tenderloin, Fettuccine, Creamy Crab Sauce. Oh my word scrumptious.

We are closed for a private event all day this Friday, December 19th, so come in before or after!

And next week, we are open Tuesday & Wednesday (December 23-24) with a special menu that Mike will attach shortly for your perusal. We’ll be closed December 25 and will re-open for dinner service on Friday, January 2.

Have a safe & not too stressful week!

Queen Bee & The Hive

Christmas Eve!!!!

So many things to say and so little time!

It’s the holiday season, so we are offering $7 martinis and $8 glasses of house red or white wine on Wednesday (December 10) to sip alongside our classical guitarist, Jan Ryberg.

Friday night (December 12), we’ll be serving Grilled Tilapia with Tzatziki & Almond Rice — more holiday goodness.

And Saturday (December 13), we are closed all day to host two private events.

We are open Christmas week on Tuesday & Wednesday (December 23 & Christmas Eve) with a special menu with lots of holiday choices — Clam Chowder, Duck Pot Pie, and Scotch Eggs are some examples. As a family business, we always take a few days off during the holidays, and this year we will be closed from Thursday, December 25 and will re-open for dinner service on Friday, January 2, so get your Bizzi’s fix on before Christmas!

Have a great one.

Queen Bee & The Hive

Sea Bass

We hope you all had a wonderful Thanksgiving holiday — we thoroughly enjoyed our weekend with friends & family & food. Grandchildren are the best, aren’t they?

But…back to work! We will be closed Tuesday, December 2 for a private event: Mark Davis of 660 AM Radio “The Answer” will be signing his new book on that day — all interested are welcome. Call us at 817-281-9500 or drop by! [Our disclaimer here is that we don’t get political at Bizzi’s — why would we when The Polar Bear and I have never even voted the same ticket in 30 years of marriage? Parenthetically, it does make for fun at our house!]

This weekend, Friday & Saturday, December 7-8, we will be featuring Sea Bass with Rosemary Buerre Blanc, Wild Rice, & Seasonal Veggies. Salivation can begin right now.

Enjoy your week! We’ll all diet in the New Year!

Queen Bee & The Hive


It’s Thanksgiving week — my favorite holiday time! Friends, family, and food. Add to that wine, grandchildren, and a hot tub, and life is oh-so-complete.

We will be open today (Tuesday) and Wednesday for our usual hours, and then will be closed through Tuesday, December 2 (special event that day … details will follow in next week’s missive). We’ll re-open for our regular hours on Wednesday, December 3. Come see us today or tomorrow!

Get ready for Christmas as well — we will have a special menu for Christmas Eve to launch us all into a lovely holiday! Menu will be posted .. maybe next week. Guaranteed delicious!

Enjoy and be thankful.

Queen Bee & The Hive

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