News

Beehive Kitchen opens 2nd unit

September 26, 2017

Beehive Kitchen, which serves gluten-friendly, antibiotic-free and hormone-free items via bowls, opened its second location Monday at 200 East Las Olas Blvd., in Fort Lauderdale, Florida.

"We quickly realized the popularity of the first Beehive Kitchen and are thrilled to expand into such a dynamic area of South Florida," Jason Grasty, concept chef at Beehive Kitchen, said in a company press release. "We are proud to continue to fulfill our mission of serving only the freshest, most wholesome ingredients to our guests, no freezers or fryers."

Beehive guests begin by choosing a base ingredient from the menu, such as lemon basil quinoa or sweet potato glass noodles, complemented with vegetables like wok-seared mushrooms and lean, hormone and antibiotic-free proteins such as ahi tuna poke, barbeque pork, rustic herb grilled chicken, soy marinated steak, baked almond crusted chicken or sesame citrus tofu, Grasty said. Cold-pressed juices are prepared in-house every day from raw fruit and vegetables, such as the Miami Vice, which consists of pineapples, green apples, strawberries, oranges and tangy ginger. Dessert offerings include Cake Jars, and locally brewed Funky Buddha beer is also available on tap.

In addition to the Las Olas and Cypress Creek locations, a third Beehive Kitchen restaurant will open soon in Coral Springs.

Centurion Restaurant Group owns Beehive Kitchen along with Florida's Bulla Gastrobar — a Spanish-inspired tapas restaurant — and Pisco y Nazca, a ceviche gastrobar specializing in Peruvian cuisine.