A Taste of the Unexpected
As I stepped through the doors of The Up and Under pub, I had no idea what culinary and cocktail adventure awaited me. This neighborhood establishment had a reputation for pushing the boundaries of traditional pub fare, and I was determined to discover its secrets.
Embracing the Bitter, Sweet, and Strong
My initial skepticism melted away with the first sip of a classic Negroni. The bartender, Stacey, had clearly mastered the art of this iconic cocktail. The balance of botanicals, bitterness, and sweetness danced on my palate, leaving me eager to explore further. As Stacey explained, the key to a perfect Negroni lies in the quality of the gin, Campari, and vermouth, as well as the proper technique for garnishing with an orange peel.
Intrigued, I inquired about the menu’s other cocktail offerings. Stacey’s eyes lit up as she described the establishment’s innovative approach to classic cocktails. “We’ve taken the familiar and given it a delightful twist,” she said, guiding me through a selection of unique libations.
Exploring the Spritz Spectrum
One such creation was the Venetian Spritz, a refreshing blend of Prosecco, Cappelletti (a bittersweet aperitif), and a splash of soda water. As Stacey explained, the spritz is a beloved Italian tradition, with endless possibilities for experimentation. “While Aperol is the most widely recognized spritz ingredient, we’ve discovered that Cappelletti and Campari can also create stunning results, each with their own unique flavor profiles.”
Intrigued, I sampled the Cappelletti spritz, delighting in its balance of citrus, vanilla, and a subtle herbal complexity. The carbonation and bittersweet notes provided the perfect counterpoint to the richness of the pub’s menu.
Pairing the Unexpected
As I explored the food menu, I was struck by the attention to detail and the willingness to push culinary boundaries. The executive chef, Lena, took pride in crafting dishes that complemented the innovative cocktail program.
One standout pairing was the Truffle Fries with a Negroni Sbagliato. The earthy, umami-packed fries were the perfect foil to the bittersweet, bubbly cocktail. “The Negroni Sbagliato is a fun twist on the classic,” Lena explained, “made with Prosecco instead of gin. It creates a lighter, more effervescent version that pairs beautifully with the richness of the truffle fries.”
Intrigued, I dove into the menu, discovering unexpected delights around every corner. A bowl of Mussels in Stout Broth was elevated by the addition of a Zucca spritz, the rhubarb-based aperitif providing a delightful counterpoint to the savory, slightly bitter broth.
Elevating the Humble
Lena’s commitment to elevating even the most humble ingredients was evident in the Lamb Shepherd’s Pie. Topped with a creamy mashed potato crust, the filling showcased tender, slow-braised lamb in a rich, umami-forward gravy. The ideal pairing? A Negroni Bianco, made with a botanical gin, sweet vermouth, and a dash of Suze (a French bitter liqueur).
“We want our guests to be surprised and delighted,” Lena said, “to experience flavors they may not have tried before. That’s why we take such care in crafting these unique pairings.”
A Celebration of Collaboration
As I savored the final bites of my meal, I couldn’t help but marvel at the seamless collaboration between the bar and the kitchen. Stacey and Lena had clearly developed a deep understanding of each other’s craft, resulting in a harmonious menu that elevated both the cocktails and the cuisine.
“It’s all about balance,” Stacey reflected. “We’re constantly exploring new ingredients, techniques, and flavor combinations to create something truly unique for our guests. It’s a never-ending journey of discovery.”
And as I made my way out, I couldn’t help but feel a sense of anticipation for my next visit to The Up and Under. This neighborhood pub had become a destination for those seeking the unexpected – a celebration of the art of mixing it up, both in the glass and on the plate.
