Elite Event at Beehive Oven

John and Treva were fantastic hosts. The event was really well organized and they were so warm and excited to share their passion for food and drink with us. There were nine courses, so we got a great sample of their offerings. I loved the fried green tomatoes and the jezebel wings. I’m not huge on southern food (I know, I know, I’m so ashamed) but everything I tried was great and I kept eating long after I was full because obviously I had to try everything. The strawberry rhubarb biscuit pudding was so, so sweet and decadent that a sample was the perfect amount.
Singlecut also gave us a great tour of their menu. It was a great idea to have us start out with tastings and move on to pints. The beer was awesome.
The space was really cute and well-​laid out. It was clear that John and Treva have been dreaming about this for years and it’s so awesome to see it happen. And, of course, eat our way through the evening.

Where to even begin?!! First off John and Treva are amazing hosts. Like two little jemsicles. They were so warm and friendly I actually felt like I was dining in their home. In fact, the interior is decorated to make you feel like you’re in a backyard in Texas complete with flag on the ceiling. Though I’m from Jersey, I have an odd fascination with the south so I loved this place! It felt so authentic. In a day and age of so many corporate restaurants, it’s nice to dine at a REAL mom and pop establishment. He told of us their story leaving Texas, selling at the Smorgasburg, and eventually opening Beehive.
We started off with some fried green tomatoes with cornmeal crust. I’ve never had them with cornmeal before. It really made for a crisp exterior. Yum! I greedily ate 2. Next (well maybe I’m getting the order mixed up) we had deviled eggs. I’m a sucker for deviled eggs and these did not disappoint. Next we had chicken and biscuits which were addictive! I’m not a big chicken fan but I loved these little slider-​type biscuits.
The food kept coming with collard greens, maque choux (succotash), chicken fried steak w/​mashed potatoes, shrimp and grits, and biscuit pudding. That’s right we had a NINE course meal!!! Thank god I wasn’t wearing anything with a button. I loved all of it. Especially the shrimp and grits and chicken fried steak! The only bummer was I had to leave b/​c of work obligations and deadlines so I missed the biscuit pudding dessert! Had I known all of this fabulousness was coming I would have cleared my schedule!
Big thanks to John and Treva for the generosity and hospitality. And of course Peter D for working this out! I’ll be back for that pudding!

Do you know the moment when you realize you are full and you *should* stop eating but you can not, will not, stop? That is how I felt with this event. Thankfully, I did not have time to actually eat prior to this event. If I had, I would not have been able to stuff myself quite as well as I did. By the end of this event, I realized that I am whole heartedly in L*O*V*E with Beehive Oven.
We walked into the small but lovely restaurant and were greeted by one of the attentive and warm owners I have ever met. You can tell that John (aka The Friendliest) is whole heartedly in this business. He loved to share stories as well as beer and food. They offered us two types of beer (Singlecut is amazing) as well as beer cocktails ANNNNNDDD sparkling drinks. We were offered tasting sizes to start but soon we were given pints of whatever beer was our favorite. At one point, I spotted the bubbly and was presented with a very large pour of prosecco and followed by sparkling red (the name escapes me). They were very very generous servers.
But do not think that this was a drinks only event. Oh no no no, my friends. The food was still the main star. We began with a light starter of fresh veggies and herbed dip. I loved them. They were all so fresh and delicious that I had quickly eaten my way through tomato after tomato after carrot after carrot. They were followed by delicious deviled eggs and fried green tomatoes with a spicy sauce. The tomatoes were perfectly fried. I may have burned my mouth a bit but I wouldn’t dream of letting them cool off. We arrived at the chicken buscut next. John told us a story about serving these exact bites to volunteers after ⁹⁄₁₁. I can understand why these would fly off the plates. The biscut was perfection and the chicken was spiced expertly.
Now you might be thinking at this point. Wow they are getting a lot of food. You are right. I could have probably stopped after those little morsels of goodness. But there was so much more. Full extremity Jezebel wings covered in a spicy sweet sauce, properly prepared shrimp and grits. collard greens, maque choux and of course the handsome devil, chicken fried steak served on mashed potatoes with mushroom gravy. I could not stop eating. I had to finish every last bite. My lord these guys can cook! Suddenly we realized that one last course stood before us: dessert. Strawberry rubarb busicut pudding with a nice glass of sparkling red. It was the perfect ending to a perfect event.
Pete, my friend, you outdid yourself. You found the perfect venue to steer me right to the gym. There is no way I could keep eating this (and I will keep eating this) without working out as well or I would weigh 300 lbs. Thanks to the entire crew at Beehive Oven for welcoming us into their amazing restaurtant, stuffing us full of brilliantly created food, and then rolling us out into the street with a smile at the end.

Thanks so much, John and Chef Treva for having us elite squad take over your restaurant for samples of your delectable food items, and beers/​cocktails! The place is very quaint and has a feeling of dining outside somewhere in the deep south. Growing up in NC, I must say that the mini chicken biscuits were my favorite– with a different spin: buttermilk (oh so good!!) sauce and a pickled squash on top. The Jezabel chicken wings had this kick-​ass sauce that will be bringing me back for more. The deviled eggs are always a great start, as were the fried green tomatoes (these had corn meal crust).
I had 1 drink, which was a cider mixed with a pilsner beer– very good. But unfortunately, I had to leave early b/​c of work and I was kicking myself later that night looking at all the pictures of that scrumptious biscuit pudding (drooling), as well as the shrimp and grits. I have already told my boyfriend who lives in the area that we are heading back here very soon…
Big applause to Peter D., who never disappoints the Unilocal elite squad with a fabulous line-​up of parties at places hand-​picked for us to savor and enjoy. Peter D, you are always opening our eyes to new and exciting places… Thank you~

A deep void in my life has now been filled with biscuit pudding, and I couldn’t be happier.

Thank you John and Treva for inviting us into your home and giving us such a warm Texan hug! I loved walking into the Beehive Oven and feeling like I was outside in the deep south. I loved the colander lamp shades and the wooden indoor window with spoon handles. All the food was served family style which echoed that family love through out the evening. Some of the highlights were definitely hearing the stories of how the Beehive came to be. And finding out that Treva was behind some of those recipes I might have tried from the Food Network. What an inspirational woman to follow her dreams and her passions. And boy did it all pay off, I could taste the food success when I began the food journey that is the «Elite Event at Beehive Oven». Gaby was serving our table and she was consistently checking in on us and making sure everyone had drinks. She definitely deserves a shout out!
John was so sweet to made some dishes without meat for me. I am pescatarian and I always appreciate when people go above and beyond. I very much enjoyed the start of the meal. It was a plate of crudite and what tasted like a homemade buttermilk dressing. Homemade makes all the difference. You can really taste the tanginess and the herbs. And the deviled eggs are always a fabulous nibble. I also enjoyed the lightly crusted fried green tomatoes. And then came the specially made for me, cheesy grits. They were so rich and buttery. I was in heaven. I absolutely loved the collard greens. Normally they are cooked in pork fat but these were untainted. I could have easily devoured the entire family portion. The Maque Choux was a definite favorite. A lot of those veggies I love all mixed into one, corn, bell pepper, celery and a hit of cream. It was exactly what I would order from the menu. I also got super creamy mash potatoes. My favorite bite was my last bite. The biscuit pudding with strawberry and rhubarb was exceptional. I want it as my birthday cake! At the end of the meal, I definitely felt like Violet from Willy Wonka. I guess we were properly warned by John that we would be rolled out at the end. Ha!
Thank you so much Beehive Oven, John Trevor, Gaby, the rest of the staff and of course, the man who organizes these wonderful events, Peter D. I always feel so lucky to be a part of Unilocal and supporting amazing and delicious local businesses.

This was one of the best Elite events I’ve been to.
The story behind the restaurants founding and owners’ personal stories to make it happen, touched me, and their effort really shines through in their dedication to their craft and community.
Quaint space, impeccable staff, really nice Water Closet. Oh, and awesome food.
I can say, they put the «Comfort» into this Comfort food!
It was really about the love and care within the food (although I was hoping for a teensy bit more kick in spices) and I will be telling everyone I know about this place.
As an Elite event, my camaraderie and connectedness was renewed. Thank you.
Fun times. Thanks Peter D, et al and especially Beehive for making the community a better place for all of us.

Wow. This was one of the, if not THE, best events I have ever been too. And certainly the best Southern food I have had in New York — actually I am pretty confident saying the best Southern food anywhere.
The food was incredible and kept coming and coming and coming. The fried green tomatoes had a delicate breading and that buttermilk dressing that came with the wings and the veggies was so good. Like, give me a huge tub of it so I can bathe in it good. There was not anything we ate that didn’t elicit a When Harry met Sally-​esque Ohhh my godddd. And that chicken fried steak? Those wings? THAT BREAD PUDDING? Gahhhh.
The restaurant was super cute and the crowd at this event was great — everyone was having a great time and it was nice to meet some new elites. Thanks so much to Peter D as usual and the staff of Beehive Oven, who could not have been more accommodating. My glass was never empty, which is probably why I have an industrial sized gallon of water and aspirin next to me at my desk right now.

According to owner John, the establishment is actually in Texas. Having an official state flag hanging on the ceiling and a legal document saying so. Thus I travelled from Georgia, to New York, and all the way to Texas within a 24 hour period just to make the event. I’m a dedicated Unilocaler.
Having actually come from the Mets opener and win, I was pumped up for the event. Having also just gotten back from a glutinous vacation in Atlanta, I chose the wrong night to start my diet.
This event was a five star feast, paired with tons of hospitality, several tasty brews, and some good conversation on the side.
The buttermilk ranch is fantastic. I recently had some buttermilk chicken at another nearby establishment in Williamsburg and Beehive’s buttermilk ranch is far superior. That chicken biscuit had tremendous flavor. Having just had grits from the south, the expectations were high, but they reached them. My favorite dish of the night was the chicken fried streak with mashed potatoes in a mushroom gravy. I love chicken fried steak, and good chicken fried steak is hard to come by. I’m coming back for that alone.
The amount of courses they put out were more than gracious. The tasty pilsners made for some great libations. And seeing my friend Melissa cut the chicken wing with a fork and a knife will be an imagine engraved into my mind forever.
Thank you to John and all the staff at Beehive Oven. Thank you to the Unilocal staff for setting up a wonderful event. Keep them coming Pete!

Man oh man did I get more then I bargained for at the beautiful BeeHive Oven. Honestly, I can’t remember a time when I’ve had such a great all around dining experience. Truly, everything seemed to be firing on all cylinders.
I don’t normally give four stars but John and the entire staff deserves ten stars if Unilocal’S platform allowed that. For starters, the layout of the restaurant was so well designed, one would think they were dining on the back patio of the great Colonel Sanders. Seriously, Beehive Oven has a very unique southern charm all it’s own.
After being treated to a smörgåsbord of southern culinary delights, I must say, their chicken and biscuit as well as the shrimp and grits was simply divine. The fried green tomatoes were amazing. Who am I kidding, everything I ate was scrumptious and fingerpicking, especially the jezebel wings.
Well, I could go on and on about the food, the staff and oh ya, their amazing selection of libations but once you experience it for yourself, you will surly come to see and taste exactly what I mean! My best advise, don’t delay and dive into the BeeHive Oven!

Holy muthafukin Elite Event, Batman. A few dozen Unilocalers came in, all left on stretchers and wheel chairs. Popped buttons lay scattered on the floor, belts rendered useless… it was a massacre. CandisD apparently found Jesus as she bit into the biscuit pudding dessert… He was in a food coma too. ShakiraW was having a great time at her first Unilocal elite event until we told her it was all going to be downhill from here.
I can’t even begin to say how over the top great this event was. The good folks at Beehive went ALL. OUT. Nine… yes nine courses of delicious belt loosening southern goodness. Chicken biscuit? Done your way. Wings? Only for jezebels. Grits? Creamist ever.
Every couple of courses, one of the owners John would stop by the table to make sure we were having a good time, regale us with a story or two about their lovely staff or establishment, then he would describe all the upcoming courses. This was southern hospitality at its best.
I’m gonna stop here and let the pictures do the rest of the talking, but if you want my opinion, just skip it and go to Beehive RIGHT. NOW.

Outrageous! It was the first time I’ve ever been to a Unilocal Elite Event where we sat down at a table and served, so off the bat it was a welcome surprise as I had the opportunity to speak to fellow Unilocalers intimately and more importantly, learn about the restaurant owners’ Texan roots and vision.
10-​plate tasting menu’s highlights for me was
shrimp n grits — grits were incredibly smooth, shrimp perfectly cooked
chicken biscuit — dainty, but we all agreed we’d come back for a full portion order!
Jezebel wings — sticky perfection (roasted then fried which was interesting)
Beehive Oven’s overwhelming Southern generosity was echoed with limitless drinks throughout the night and it wasn’t just beer. I didn’t drink but the service, food, and overall experience was just so wonderful, I had to leave a tip anyways.
Treva (the chef and Food Network alum) is someone definitely to look out for.

this was an absolutely perfect experience – and that’s coming from a vegetarian. John came out and told us a bit about the restaurant and its Texas roots (it even comes with a certificate declaring Beehive a part of Texas!) and you can tell how much he cares about making this a place people of all walks can feel welcome. I love most things southern and all things homey, so the atmosphere was perfect for me. I especially loved the mashed potatoes and the strawberry rhubarb cake. the staff really put thought into their menu and made sure everyone was well fed and happy. could not recommend more. thanks for having me!

This place is so so awesome!!! :)
John, Treva and Jason know what they’re doing and I’m so glad Unilocal gave me the opportunity to try this hidden gem!
They rolled out a plethora of food where everyone got a chance to sample each thing that came out. They even were able to make adjustments for some in the group who were vegetarians.
We were seated at tables decorated with Unilocal goodies and then the deliciousness began. We started with a plate of veggies with this dipping sauce that would be the staple to many of the dishes that came after. We had deviled eggs, fried green tomatoes, chicken biscuits, chicken fried steak, collards and this fantastic warm biscuit pudding!
They also had beers mixed with cool things like hot chocolate (which I didn’t try because I’m not a beer fan, but lots of glasses were coming and going so you know it was good)! I had some type of pear mimosa (?) which was delicious and could only have one because I was driving. Boo.
The service was great and this has to be the best Unilocal event I’ve been to! Amazing amazing and definitely coming back here again!
Thanks again to Beehive, Singlecut, Unilocal and of course, the one and only, Peter D. :)
I heart Unilocal!:)

This is a family business that really thrives on family and good ol southern comfort. I had the honor of attending tonight for my first elite event and I will most certainly be back (very much sooner than later). The food was nothing like I expected.
We started off with a plate that included a variety of veggies and a homemade dipping sauce (please start selling this by the bottle). .From there we had deviled eggs, fried green tomatoes (sooo good), jezebel wings (wow, that sauce!), chicken biscuits, shrimp and grits (absolutely declious!), chicken fried steak with mashed potatoes, collards and the grand finale to top it all off … (wait for it)… the mouth watering, warm, delicious biscuit pudding :’)
Yes, talk about a food coma! this was a great overall experience. The BeeHive family definitely brought the southern hospitality and the pride of their family members (ex: Grandmother Biscuits) to life. They choose quality from start to finish and even go out of their way to make sure that the beer they serve is actually of good taste.
Thank you BeeHive, I will continue (started before I even left the restaurant) to recommend!

Seriously, how can any event top this?
If décor that makes you feel like you’re at home, top notch service, passionate management and bottomless alcohol and food is not your thing, then maybe this event and restaurant is not for you, then again probably neither is living and breathing.
The owner really had a great story for this place, and really made this place feel different.
I felt like I was just kicking it in someones backyard and having some great food the whole time.
Every dish served kicked ass; pickled squash, deviled eggs, chicken and biscuits, wings, shrimp and grits, mashed potatoes and chicken fried steak, and biscuit bread pudding, need I say more? Wait one more thing, kick ass beer choices (stout and pilsner) went perfectly with the food. Basically, Everything about this place was awesome!
Like i said the whole time during the event, can’t wait to go back for the full biscuit!
Thank you Beehive for having us, excited to come back for more!

Quick! Name the best Unilocal event you’ve ever been to. If you didn’t say Beehive Oven, you’re wrong. Seriously.
I didn’t expect a 9 course sitdown southern meal, but that’s what we got.
If you suffer from #FOMO, you can skip the rest of this review. Here’s what the lovely people at Beehive Oven fed us:
–Deviled eggs
–Fried green tomatoes
–Jezebel wings
–Chicken biscuit
–Shrimp & grits (with bacon)
–Chicken fried steak (with mashed potatoes and two types of mushrooms)
–Collard greens
–Maque Choux (succotash)
–Strawberry rhubarb biscuit pudding
Two hours into the meal, we looked at the chalkboard and were in disbelief that we still had half the dinner to go. But the food was so delicious that it felt like we were doing ourselves a disservice by not finishing.
I loved it all, but my favorite things were the chicken biscuit, shrimp & grits, chicken fried steak, and the biscuit pudding. I would gladly come back for any one of those dishes.
Super, super, super big thanks to the owner John for taking the time to explain in detail every single dish to us, making sure people with eating restrictions were fed delicious alternatives, and just being an overall nice guy. And of course to head chef Treva for designing the menu and cooking it all for us. As well as Daniel and everyone else behind the counter and in the kitchen who kept our glasses and stomachs full.
Thanks to Singlecut Brewery for providing us with delicious booze and booze cocktails.
And to Pete for organizing, and Ruggy for keeping us civilized.
Now excuse me while I abstain from eating anything for approximately a month.

Looking for Southern Comfort in New York? This is your place!
This is one of the best places that I have eaten in NYC period. I enjoyed this event so much. This place is absolutely adorable and the owners John & Treva are so sweet and welcoming. Half of my family is from South Carolina so I know what Southern Hospitality is all about. The only other place that I ever found Southern food this good was in my Grandma’s kitchen.
We had a sit down dinner with different plates:
Veggies & house made buttermilk ranch
Country Fried Steak & Mashed Potatoes
Fried Green Tomatoes
Maque Choux
Moselle’s Biscuits
Collard Greens
Jezebel Wings
Deviled Eggs
Shrimp & Grits
Biscuit pudding
I ate every single thing and everything was amazing. I plan on coming here numerous times but my favorite was the chicken biscuit and the deviled eggs but it would literally be so hard to choose!!!
I felt like I was at John & Treva’s house having a priceless dinner with great company. I cant believe how generous they were and the amount of food they gave us. Their story is real and they are very passionate about this place and it shows that they cook with love. All of the flavors were so fresh and so amazing. Even the side sauces are house made and spectacular. I’m so glad that they invited Unilocal to get a taste of their SoCo (southern comfort) for us to spread the word! I highly recommend everyone come here its a must do! The beer selection is unique and specially chosen and imported as well! They also host biscuit making classes. I mean really can this place get any better?!
Thanks to John, Treva and of course Peter D! I will definitely continue to support this place.