Uptown 21
On June 23, I had the pleasure of hosting a wonderful beer dinner for a packed house at Uptown 21 in Waterloo. This tiny spot that is still celebrating its inaugural year in business was an absolutely fantastic setting for a epicurean delight. Affectionately known as Nick and Nat, the two owners have created a tremendous atmosphere where every desire can be met. Nick is a maestro in the kitchen and Nat delivers the best service you may find anywhere in Ontario.
Take a look below at the menu with my comments attached.
Unibroue Ephemere was the beer to start with.
Ephemere tempura of fresh tuna brushed with a horseradish mustard, wrapped in nori, served over brown butter roasted savoy cabbage finished with maple-malt gastrique
The second course required Sleeman Cream Ale matched with a salad greens tossed with aged goat milk cheese, sliced radish, candied garlic-dried cranberry compote and a cold pressed canola oil dressing (simple pairing but the Cream Ale was a great complement to the goat cheese and the cranberry compote)
Okanogan Pale Ale braised beef cheeks, chive whipped potatoes, grilled asparagus and a house pickle relish (this was truly amazing and dazzled my tastebuds - the beef cheeks just about melted when they hit my mouth)
Unibroue Trois Pistoles Chicken & Waffles: Butter milk soaked and fried chicken over wild rice waffles, maple syrup and passila chilli crème fraîche (Nick was looking for a traditional southern meal and some conservative folks may have turned up their noses but this was outstanding)
Sleeman Fine Porter Chocolate Fantasico: Chocolate and sea salt truffle, chocolate-praline cake and a mocha-caramel mousse (what an outstanding way to finish the evening - the sea salt truffle rounded out the sweetness of the mousse)
It took everything I had to just get out of the chair and waddle to the car at the end of the evening. The food was great, the beer unbelievable but the most important part to me was the hospitality shown to us by Nick, Nat and their staff.
Hats off to Uptown 21 and all the best for future success.
Take a look below at the menu with my comments attached.
Unibroue Ephemere was the beer to start with.
Ephemere tempura of fresh tuna brushed with a horseradish mustard, wrapped in nori, served over brown butter roasted savoy cabbage finished with maple-malt gastrique
The second course required Sleeman Cream Ale matched with a salad greens tossed with aged goat milk cheese, sliced radish, candied garlic-dried cranberry compote and a cold pressed canola oil dressing (simple pairing but the Cream Ale was a great complement to the goat cheese and the cranberry compote)
Okanogan Pale Ale braised beef cheeks, chive whipped potatoes, grilled asparagus and a house pickle relish (this was truly amazing and dazzled my tastebuds - the beef cheeks just about melted when they hit my mouth)
Unibroue Trois Pistoles Chicken & Waffles: Butter milk soaked and fried chicken over wild rice waffles, maple syrup and passila chilli crème fraîche (Nick was looking for a traditional southern meal and some conservative folks may have turned up their noses but this was outstanding)
Sleeman Fine Porter Chocolate Fantasico: Chocolate and sea salt truffle, chocolate-praline cake and a mocha-caramel mousse (what an outstanding way to finish the evening - the sea salt truffle rounded out the sweetness of the mousse)
It took everything I had to just get out of the chair and waddle to the car at the end of the evening. The food was great, the beer unbelievable but the most important part to me was the hospitality shown to us by Nick, Nat and their staff.
Hats off to Uptown 21 and all the best for future success.
posted by Roger Mittag at
3:06 PM
0 Comments
