Groove on the ’60s-Style Menu of Tang Cocktails and Fondue at the Beehive | Eater SF

"Don your pill box hats, and gents, get out those skinny ties, because the Beehive opens next week as a ‘60s‑style bar promising a boozy period‑drama party vibe in the former Range space. The menu leans into era-appropriate bites and highballs — think Swedish meatballs and deviled eggs — while the cocktails include a hound dog (peanut‑washed Bulleit bourbon, a blend of Oloroso vermouth, and caramelized banana) and a gemini (Ketel One vodka, manzanilla, and a house-made “Beehive Tang” powdered beverage); the spirits list is described as long enough to pickle most of Madison Avenue. The project comes from Phil West (of Range) with partners Arnold Eric Wong and Steve Werney; Tristen Philippart de Foy (also of The Treasury) is general manager, and Emilio Salehi and Carlos Yturria oversee the drinks. Executive chef Byron Gee nods to the era with two savory fondues (one with Kaltbach cave‑aged cheese and saison, the other with aged cheddar, piquillo pepper, and mezcal) and a dark chocolate dessert fondue. The space is split into a 13‑seat bar, high‑top tables for 20, a lounge for 50, and a four‑person VIP back bar lounge called the Honeycomb Hideout. Hours will be Mon–Wed 5 p.m.–12 a.m., Thu 5 p.m.–2 a.m., Fri–Sat 3 p.m.–2 a.m., and Sun noon–10 p.m., with the kitchen closing an hour before the bar." - Caleb Pershan