It’s the circle of canned food and powdered drinks life. Or Swedish meatballs unless you’re desperate at Ikea.Īll of these retro favorites, some specifically from the 1960s and others just mid-20th general food items, became so untrendy after that time period that newer generations have grown to embrace them and seek to make them trendy again.
Or another listless fondue with stale bread and sad vegetables for dipping. Or stacks of Ritz crackers from the cardboard box. Let’s be honest-nobody wants to go to a restaurant and actually order a glass of artificial powder and water.
The Beehive exterior (Wendy Goodfriend) The Beehive interior lounge area (Wendy Goodfriend) You’ll find both gloriously in harmony at The Beehive, the Mission’s swinging and shiny new imbibing destination with equally noteworthy food. In other words, “groovy cuisine” should balance both a mindset of optimism in difficult times and a reference to a certain time period.
The term obviously has a 1960s connotation but it also evokes the same upbeat and positive manner of New Orleans’ relentless “let the good times roll” mentality. Though the groovy 1960s overlapped greatly with the peak of hippie cuisine, a genre that recently was covered extensively by local food writer Jonathan Kauffman in Hippie Food, brown rice and mung bean sprouts aren’t groovy. Is there such a thing as “groovy cuisine”? I’m not talking about psychedelic-themed Ben and Jerry’s ice cream flavors or anything inspired by Austin Powers, like a pop-up bar that is currently open in Los Angeles. The Beehive is a groovy trip back to the 60s in the Mission’s former Range location
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