Restaurant: Upstairs, original, plăcut, intim
July 1st, 2008, Alice-Claudia Gherman
36 comentarii
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Upstairs! Aşa spun englezii. Noi spunem pe scări, sus la etaj. La restaurantul Upstairs ai de urcat scările, restaurantul fiind situat într-adevăr la etajul întâi al clădirii aflate vizavi de Mall Vitan. Merită efortul! Urcaţi şi odată ajunşi sus, veţi descoperi un restaurant modern unde nu veţi fi dezamăgiţi de meniul autohton dar şi internaţional, de atmosfera intimă şi discretă a localului. Aşa că Go to the Upstairs!
În luna ianuarie Upstairs şi-a deschis uşile bucureştenilor şi nu numai lor. Aflat peste drum de Mall Vitan – un loc unde restaurantele abundă, dacă nu sunt chiar în exces – Upstairs vine să propună o altă perspectivă asupra noţiunii de restaurant. Patronul, Andrea Madonna, a dorit să creeze un restaurant modern de înaltă clasă şi a reuşit. Deşi extrem de nou, Upstairs a intrat deja în preferinţele designer-ului Mihai Albu, dar şi în cele ale lui Silviu Prigoană, Dinu Maxer sau ale fostului fotbalist stelist Mahamadou Habib Habibou.
După ce urcaţi Upstairs, prima dată veţi păşi în café-bar, un spaţiu cu o capacitate de 60 de locuri, amenajat cu fotolii şi canapele cu tapiserie roşie şi perdele cu draperii vernil, gresie pe jos, deschis de la 10.00 la 24.00, un loc unde puteţi savura o cafea gustoasă ori un cocktail pretenţios precum: Mai Tai – rum, brandy, suc de ananas, un Mojito – rum, lime, zahăr brun, mentă şi apă minerală ori un Cosmopolitan – vodcă, triplusec, lime, suc de afine, toate având preţul de 16 lei. Dacă doriţi totuşi ceva mai consistent, atunci intraţi să serviţi masa. Din bar treceţi cu uşurinţă în restaurant. 140 de locuri vă stau la dispoziţie între orele 12.00 şi 24.00. Vinerea şi sâmbăta muzica ambientală este înlocuită cu muzica live interpretată de Ovidiu Boier.
Cu scaune şi mese din lemn, perdele cu draperii de culoarea somonului, parchet pe jos şi pereţii decoraţi cu tablouri originale semnate Radu Luchian, restaurantul vă întâmpină cu un meniu intern şi internaţional deosebit. Picturile, dacă doriţi şi vă plac, le puteţi chiar achiziţiona la un preţ situat între 400 şi 500 de euro. Vă e foame tare? Aflaţi, că la Upstairs totul se găteşte în casă – aperitive, supe, peşte, preparate de bază şi desert. Totul este proaspăt. Bucătarul şef, Petre Petrache, vă propune să încercaţi Salata flămândului (piept de raţă afumat, ficăţei de pui la tigaie, ciupercuţe, măsline negre, crutoane de pâine, ochiuri româneşti) – 20 lei! Dacă doriţi ceva mai rafinat cereţi linguini cu somon afumat, creveţi tiger şi sos de vin alb – 24 lei ori file de somon norvegian cu spanac, cartofi crocanţi, spumă de sfeclă roşie şi sos de unt cu chive – 35 lei. Sau, de ce nu? Un piept de pui umplut cu mozzarella, roşii uscate, îmbrăcat totul în şuncă de Parma şi servit cu o porţie de cartofi cu ierburi şi sos balsamic – 27 lei. Mai puteţi cere un muşchi de proc caramelizat cu garnitură de legume şi linguini cu sos de pesto – 25 lei ori un muşchi de vită cu cartofi gratinaţi/legume crocante şi sos asiatic – 35 lei.
Sigur că o masă fără un vin bun este ca un dans fără muzică, aşa că la Upstairs puteţi savura un Château Domenii – fetească albă de la DaVino – 65 lei, un Vinul Cavalerului, cupaj de risling cu fetească albă – 40 lei, dar şi un vin franţuzesc precum Chablis 1er Cru/Côte de Léchet – 150 lei/sticla ori un vin italian Fazi Battaglia Verdichio – 60 lei sau Greco di Tufo – 130 lei/sticla. Încercaţi la vi?nuri roşii feteasca neagră de la Domeniile Ceptura-Casa DaVino – 85 lei ori Mouton Cadet Réserve Bordeaux – 110 lei/sticla. Oferta în ceea ce priveşte desertul nu e cu nimic mai prejos. Nougat glassé cu sos de vanilie – 12 lei, parfé de ciocolată şi zmeură – 12 lei, tort de brânză cu fructe de pădure şi îngheţată – 12 lei, fondant de ciocolată şi îngheţată de vanilie – 15 lei, tiramisu – 10 lei. V-a plăcut? Mergeţi la Upstairs!
foto Octavian Tibăr
nr. 7 / iulie 2008 Tweet
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