Up In Smoke
Like any other great stories, Up In Smoke was born out of some bets and competitions between two good friends over who could smoke and grill meat the best. The ritual resulted in too much smoked meat to eat, and before long, masterminds
Justin Sumarta and Zachary Nice had established a catering service and were gracing the pop-up scene in Jakarta – making a name among the carnivorous crowd. Fortunately for all of us, the frequent question of “When are you opening a restaurant?” finally nudged the guys to open Up In Smoke in the dynamic area of Jakarta's Mega Kuningan.
The restaurant has a stylish, modern design that's also comfortable and unpretentious at the same time, with a spacious outdoor area, where you can find occasional movies or footie matches being screened and have a good time with a big group of friends. Inside, the focal point is the open kitchen where the rock stars are: two smoking machines and the custom-made griller – the scent of delicious decadence is in the air.
The menu drips with juicy meaty goodness, like the smoked brisket with a signature sauce and shishito pepper and the succulent grilled ribeye served with baby potatoes, spinach and chimichurri. That said, don't miss out on the non-meat dishes, such as the ricotta toast with honey, thyme and homemade ricotta, and the flavourfully festive grilled broccoli with pickled gold raisins, spiced cashews and romesco sauce. On the white meat side, the smoked chicken with
Alabama white sauce is not to be missed.
Take it easy as Up In Smoke offers the most sinfully scrumptious desserts, like the to-die-for banana cream pie. The bar also serves meticulously concocted cocktails, great for sunset celebrations or a well-deserved nightcap. To sum up, Up In Smoke is where quality food and drinks and great atmosphere are combined. Perfect for a night out with the cheeky entourage on Saturday night and a quality lunch with the family on Sunday noon.
USDA PRIME STRIPLOIN