So, we went back to Upland. It’s still pricey but the growing pains are over. Wow, is it sensational. Every cocktail we tried was extraordinary. This one, made with chartreuse and summer sugar snap peas, is verdant, fresh, and a little savory. Appetizing, not too strong, and beautiful to boot. Meyer lemon with stracciatella, anchovy, and spring garlic
Sensational. Crispy, yeasty, airy crust topped with milky, stretchy stracciatella. It’s layered with slices of burnished, tangy lemon and notes of savory spring garlic. The anchovy is undetectable, but the pie is so addictive that you know that the anchovy’s umami powers must be at work. Don’t miss this sensational pizza. Cacio e pepe and chicken liver pastas
Both unforgettable. I am still dreaming of that cacio e pepe. I had never had this traditional Roman dish and I was shocked at how satisfying it was. Creamy, al dente, spicy, toothsome…incredible. The chicken liver pasta is meaty and fragrant with hints of woodsy rosemary and sharp Parmesan cheese. The pasta here looks like it came out of a play-doh machine and is undeniably fun and cute. Big win. Short rib with black olives, celery, and horseradish
Chef Smillie’s signature dish and one of some controversy. I can see why – this is damned good. Not overseasoned or aggressibely prepared – it has a heavy, pleasant char and lets the meat’s flavor and tender texture shine. The horseradish is applied sparinly and provides a zip and zing to the crispy celery salad and soft, meaty short rib.
Upland offered a great night. The service is excellent, the bread is still fabulous, and all of the food is now up to par for the prices. A lovely special occasion or date restaurant – I can’t wait to return.