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.
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
UP IN SMOKE BURGER