The Hive

“I want to serve our guests a unique Arkansas culinary experience. This starts with ingredients that are grown locally. We celebrate the seasons by constantly utilizing locally grown food. Part of our mission is to celebrate vegetables of our region to help reduce protein production. We engage with the community by supporting local farmers and causes that matter to us, like fundraising for childhood hunger relief. To tell the story of food in Arkansas is to start with the economics of the state – it is historically a poor state where nothing was wasted. That translates to our kitchen. I want the Hive to reflect the current food in Arkansas, using locally grown food with preparations and spices inspired by the areas immigrant communities.”

Berkshire hog chop with Ralston rice; chicken liver mousse made from Northwest Arkansas poultry; shiitake mushroom hummus with local shiitakes.

The Hive brings the vast and diverse pantry of Northwest Arkansas to the plate through its dynamic, seasonal menu. Set inside the 21c Museum Hotel, The Hive “supports those producers that have a moral code“, McClure says, using humanely raised pork, pasture-raised poultry and eggs, and organic produce. The Hive strives to reduce food waste, while also seeking out diversity in both ingredients and staff, and supporting the greater food community through fundraising work. “I want to showcase the best possible example of what Arkansas food is“, McClure says.