The Up & Up
Cocktail bar · Greenwich Village ·
Sophisticated dimly lit lounge with creative cocktails and snacks
Sophisticated dimly lit lounge with creative cocktails and snacks
"What was once the famous Gaslight Cafe is now a dark and vibey little cocktail bar. It’s a great spot for a low key, high-end drink with a friend or someone you’re trying to make more than a friend. Combine with a visit to Dante for ideal MacDougal Street date moves." - katherine lewin, hillary reinsberg
"What was once the famous Gaslight Cafe is now a dark and vibey little cocktail bar. It’s a great spot for a low key, high end drink with a friend or someone you’re trying to make more than a friend. Combine with a visit to Dante for ideal MacDougal Street date moves." - chris stang
"Run by the same team, the Up & Up is a well-regarded Greenwich Village cocktail den known for superior, unfussy versions of classics but constrained by its small size: it doesn’t have standing room and accepts only parties of six or fewer." - Kayla Kumari Upadhyaya
"Opened three years ago in Greenwich Village, The Up & Up has a particularly solid reputation among restaurant industry workers for serving well-executed bottled and classic cocktails in an unpretentious, straightforward way. It is a seated-only cocktail bar that accepts parties of six or fewer, and its simple design is anchored by throwback floral wallpaper from a noted designer. Cocktails generally don’t get overly experimental — ingredients and recipes are straightforward — exemplified by the “Screen Door Slam” (Maker’s, Aperol, honey, vanilla, and absinthe) and the popular “Insanely Good Gin & Tonic”; the menu pairs these drinks with snacks from Murray’s Cheese and even Miller High Life at the bar." - Kayla Kumari Upadhyaya
"Brought to New York in 2014 when McGarry was 15, Eureka launched as an eight-course tasting menu priced at $150 and returned the following year for four nights with a $180 14-course menu; he later opened a West Village version he called a “perma pop-up” and ran a 12-seat chef’s-table there." - Kayla Kumari Upadhyaya
