Restaurant Week Happiness: Upstairs on the Square

To finish up my obsession with Restaurant Week The Russian and I went to Upstairs on the Square, which I was really excited about.  I have to say, there were some hits, and a couple of misses (notice how I didn’t title my post Restaurant Week “Bliss”).

First off, the restaurant looks really cool. I loved the decor.  Totally kitschy and fun and not taking itself too seriously.  I like that.

look how fun
look how fun

I started my meal off with the mussels.  With fresh rosemary and meyer lemons in the broth.  the mussels were plump and tasty and the broth was awesome.

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The Russian had the farmhouse salad, which was an additional charge.  I was a little disappointed with how little bacon there was and I didn’t taste any truffle in the egg as the menu described.  I didn’t think it was worth the up–charge, but the salad itself was tasty and had plenty of bleu cheese, which I love.

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see? hardly any bacon

I moved on to the short rib, which was tender and flavorful, although missing a little salt and pepper.  The Russian agreed.  I love love loved the polenta as well, it was rich and had a strong corn flavor and I was in love.

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so in love.

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The Russian had the lobster ravioli a la vodka, which was very tasty as well, but he mentioned that he wanted more of the dish,  which was a bit small.

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For dessert I had wanted to get the fig galette that I had read online, but it wasn’t actually on the menu when I got to the restaurant. Sad day.  Instead I got the grape gelato, which was tasty, but it was also covered in peanut butter, which I don’t love ( I know, that makes me wierd).  For those who love PB and J’s, however, this dessert is for you.  The Russian got the Nutella budino, which was basically like a s’more in a cup.  Awesome.

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Sorry the photo is blurry, I had had about a bottle of wine at this point.

I liked this place, the food was good.  Was it my favorite? Not really.  Would I try it again? Sure.  I think that Upstairs on the Square has an interesting menu and a lot of options, so I would love to see what else can come out of that kitchen.

-L

 

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