Thank You For Smok­ing

Boast­ing suave and con­tem­po­rary in­te­ri­ors, a cu­rated menu of tantalising culi­nary cre­ations and heady pota­tions, it is easy to see why Up in Smoke is one of the most pop­u­lar din­ing venues in Jakarta.

Exquisite Taste - - Gourmet | Jakarta - – By Steven Jauw Waludin

With the pop­u­lar­ity of the bistro bar con­cept in the city, it is easy to be spoiled by the sheer num­ber of choice din­ing des­ti­na­tions for a night out in the town. From sky bars, hid­den speakeasies to niche ar­ti­san pubs, the con­test to be the hottest place in town re­mains a much as­pired-to no­tion in one of the busiest cities in Asia. While some bars pride them­selves on their daz­zling dé­cor or house-dis­tilled con­coc­tions, the fo­cus for Up in Smoke is firmly on its unique food of­fer­ings, specif­i­cally its tra­di­tional Amer­i­can smoked and bar­be­cued cre­ations. As can be guessed from the bar-restau­rant's name, the food menu of Up in Smoke fo­cuses on smoked and grilled items, pre­pared with tra­di­tional Amer­i­canstyle tech­niques as well as equip­ment specif­i­cally im­ported from Texas. Guests can ex­pect metic­u­lously sourced lo­cal and im­ported in­gre­di­ents sup­plied from trusted ar­ti­san sup­pli­ers mar­i­nated to flavour­ful per­fec­tion be­fore be­ing bar­be­cued in the bar-restau­rant's cus­tom-made grill. As part of the bar-restau­rant's ded­i­ca­tion to lo­cal prod­ucts and the en­vi­ron­ment, the wood used for the smoker and grill are sup­plied lo­cally from sus­tain­able lo­cal sources. At Up in Smoke, com­mu­nal din­ing is en­cour­aged amongst the guests, with por­tion sizes of the dishes per­fect for shar­ing amongst friends and fam­ily.

The spa­cious din­ing area, long tables and gen­er­ous seat­ing are de­signed to ac­com­mo­date larger groups. To start off the meal, do or­der the grilled broc­coli – broc­coli flo­rets are bar­be­cued to fra­grant nutty per­fec­tion, ac­com­pa­nied by pick­led raisins, spiced cashew and driz­zled over with tangy Romesco sauce. We also like the daz­zlingly crispy onion rings and de­li­cious fried pick­les, served re­spec­tively with home­made bar­be­cue sauce and gar­licky aioli, the per­fect starters for big groups.

For mains, we rec­om­mend the Pa­puan wild boar sausage, the house-made sausage is de­light­fully com­plex and flavour­ful, served with a re­fresh­ing side of ap­ple, cab­bage, wa­ter­cress and pick­led onion salad. An­other dish guests should try is the smoked brisket. Hunks of ten­der lov­ingly smoked brisket are dressed sim­ply in house-made bar­beque sauce and shishito pep­per.

For desserts, our hum­ble rec­om­men­da­tion is to skip the tra­di­tional sun­dae or ba­nana cream pie, which are cer­tainly de­light­ful, and go straight for the ex­cel­lent cock­tails. The drinks pro­gram is the brain­child of Ju­lian, a creative and bur­geon­ing bar­tender with stints in famed es­tab­lish­ments across Asia. Try the Ken­tucky Smash, a stun­ning con­coc­tion fea­tur­ing Jim Beam White, house-made ap­ple com­pote, lemon and or­ange liqueur. For a change of pace, go for the Honey Bee, a daz­zling cock­tail fea­tur­ing smoky whisky, honey wa­ter, gin­ger, lemon and egg white. Re­turn­ing guests will be in­ter­ested to know that the suave out­door lounge is now open, the per­fect place to sit back and re­lax with de­li­cious cock­tails and good com­pany.

Up In Smoke




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