The Hive is a warm, welcoming restaurant that offers fresh cornbread, flavourful fried chicken and other soul food staples.

Opened in October of 2025, the restaurant occupies a cozy unit on Dundas West, previously occupied by a popular all-day brunch spot.

As its name might suggest, the restaurant resembles an enormous beehive, complete with "honeycomb" hanging from the ceiling.

Dark wooden benches line the bright yellow walls, while teddy bears in striped sweaters sit on shelves behind the bar. A large mural covers most of the west wall, giving the space a unique ambience.Owners Chanée Dowdie and Jason Martelly-McLean describe The Hive as the next step on a long journey. This journey began in 2021, when the duo founded Honey Soul Food.

Known for their mouth-watering cornbread, this Mississauga-based business quickly won the hearts of foodies throughout the GTA, with many travelling from far and wide just to get a taste of their Creole-inspired cooking.When the owners announced that they would be opening a sister location in downtown Toronto, the community was overjoyed, especially after learning that the new restaurant would feature a more extensive menu.

"The goal was to create a place where people could come kick it and enjoy some good food," Jason explains.Most of the items on the menu take inspiration from Southern American comfort food, particularly Cajun and Creole cuisine.

Milo tea ($5) is the quintessential hug in a mug. Made from vanilla, cinnamon and a generous amount of Milo powder, this comforting drink will warm you from the inside out.The Island Spritz ($17), on the other hand, evokes a tropical paradise through a combination of Aperol, champagne, sorrel, and lime juice.

All cocktails can be made into mocktails upon request. In order to preserve the original flavour, non-alcoholic spirits are used instead of juice and soda water.Candied yams ($7) are a simple but satisfying side dish, consisting of slow-cooked sweet potatoes topped with butter, brown sugar and cinnamon. Cornbread ($11) is served in sets of four, though these sets are slightly different from the platters that most diners are used to.

For one, each piece of cornbread is baked into a compact, disc-like shape, making it easier to share them with a large group. The dough is also sweeter and slightly softer than usual, as a result of the honey used in the batter.

Chanée tells us that it took her more than sixty tries to perfect the recipe. As far as I'm concerned, the end result was well worth the effort.

Soul wings ($21) come in a variety of different flavours, including sweet heat and Cajun mango dry rub.

We tried the pineapple barbecue flavour, which toes the line between sweet and spicy.Honey's fried chicken ($22) is crispy on the outside and juicy on the inside, with sweet peppers and house seasoning providing the perfect amount of spice.

Each serving also comes with an order of hot honey sauce, which can either be drizzled on top or used as a dip, depending on your personal preference.

Mac and cheese ($23) is made with elbow pasta and creamy bechamel, hidden under a layer of crispy cheese. Creole shrimp pasta ($25) is a returning feature from Honey Soul Food's summer menu. It combines tender penne noodles with cooked shrimp, sliced peppers and spicy cream sauce.

Of all the dishes we tried, this one was by far my favourite.The Hive is located at 907 Dundas St. W.