Taking over the historic Gaslight Cafe space, the Beagle barman Matthew Piacentini—along with fellow drinks slinger Chaim Dauermann (Gin Palace)—flips the West Village coffeehouse from run-down beat haunt to a subterranean craft-cocktail oasis trimmed with turn-of-the-century details (brown-leather banquettes, vintage wallpaper). The menu is divided among four categories: originals, favorites, halfies and bottle service. Breaking the rhythm of typical bottle service, the team delivers large-format versions of classics like the Greenbaum Negroni, named after Attaboy barkeep and Beagle colleague Dan Greenbaum, and the Teague Old Fashioned, served in a flask to mirror Dauermann's comrade Sother Teague (Amor y Amargo). The supersized numbers arrive in wine bottles, plunked into ice-filled buckets set tableside with accompanying chilled glassware. Their pint-size counterparts, however, are scaled-back highballs that replace standard shots on the menu, such as a Quinine Jimmy (TimR's tonic, angostura bitters) and the Slam Busy (gin, amaro). "We're loosening our bowties a bit here," Piacentini says. "We're playing with ingredients, creating stronger flavors and keeping everything fun."
|Venue name:||The Up & Up Bar||Contact:|
116 MacDougal St
|Cross street:||between Bleecker and W 3rd Sts|
|Opening hours:||Mon–Wed 5pm-2am, Thu–Sat 5pm–3am, Sun 5pm–2am|
|Transport:||Subway: A, C, E, B, D, F, M to W 4th St|
|Price:||Average cocktail: $11. AmEx, Disc, MC, V.|
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