You already know that Greenwich Village is a hotbed of watering holes, however few spots combine a low-key vibe and expertly crafted cocktails. That’s now a thing of the past. It’s time you add The Up & Up to your to-do list.
James Beard nominee Matthew Piacentini opened the doors just a few weeks ago, and his cocktail program is already filling a great niche. The bar gets its name from the old saying that if something was on “the up and up,” it was legit. Having been named “Best Hotel Bar in the World” at the Tales of the Cocktail Spirited Awards for his venue at the Ace Hotel Portland, we’d say that qualifies Piacentini as plenty legit.
From the sidewalk at 116 MacDougal Street, follow the illuminated arrow down the stairs into what feels like your parent’s basement (vintage wallpaper and all). No pretensions here – just great drinks. The menu features 14 cocktails with a few being pre-bottled and some even on tap. Add on craft-shots, wine, bubbly, and 5 types of bottled beer, and you’ve got some tough decisions ahead of you.
Snacks like pate or chickpea puree with crostini will keep you tied over during happy hour, and the spreads are served in cute little jars from a local purveyor. Oh, and did we mention that they offer BOTTLE SERVICE on some of craft cocktails?? YES, PLEASE!
Drink Menu Preview:
- The Rose Among Thorns – Aquavit, Gin and Amaro Montenegro
- Quinine Jimmy – TomR’s Tonic, Angostura, Lime Peel
- Slam Busy – Chief Gowanus Gin, Amaro Montenegro, Aquavit
- Strunk Text – Silver Tequila, Lime Juice, Pink Peppercorn Chanterelle Mushroom Syrup, Amaro dell’Erborista, Bittermen’s Celery Shrub
- Shaddock & Smoke – Ardbeg Scotch, Grapefruit Liqueur, Amaretto, Lemon Juice, Seltzer
- Astor Painless Anesthetic – Gin, Armagnac, Cocchi Americano, Bonal Gentiane Quina, Orange Bitters
- The Greenbaum Negroni – Perry’s Tot Navy Strength Gin, Campari, Cocchi Vermouth di Torino
- The Teague “Old Flaskoned” Single Serving Flask Bottle – Old Overholt Rye, Demerara Syrup, Angostura Bitters, Regan’s Orange Bitters
Photos by Gregory J. Buda