RestauRant ReVIeW Peach Cobbler We subsequently learned that the names of the menu selections are rugby positions or moves. When Ali returned, we ordered the “Mini Sliders” from the Happy Hour Menu, and each of us also ordered a sandwich—I ordered the daily special, which was Chicken Caprese, and my guest ordered the Wet Frenchman. I chose waffle fries for my side, and my guest opted to try the coleslaw. The Mini-Sliders arrived first— two mini ground-beef patties topped with Swiss cheese, Siracha catsup, and a pickle, nestled between two generous rectangular wedges of bread, which appeared to be sections cut from a larger roll. The flavor of the meat was very good, but we found the bread to be excessive, although it was very fresh and soft. The Siracha catsup also gave the small bites a slightly spicy flavor. Our sandwiches arrived soon thereafter, and I was pleased with the mound of thick-cut waffle fries that accompanied mine. (Sandwiches typically are served with regular French fries, and waffle fries are available for an upcharge of $3; however, that day, Up and Under was out of French fries, so the waffle fries were available for no extra charge.) The Chicken Caprese sandwich consisted of a thin, pounded chicken breast cooked in a balsamic reduction and was topped with mozzarella cheese, tomato slices, and basil. It was served on a soft sweet French roll. The Wet Frenchman was also served on a soft French roll, and consisted of house-smoked sliced beef brisket, sautéed mushrooms and horseradish cream, and was served with a side of au jus. A bowl of fresh coleslaw was served on the platter with the sandwich. 24 MARKETPLACEcontracosta.com August 2016 My guest and I ate one half of each sandwich and also shared the sides. Of the two sandwiches, we both preferred the Chicken Caprese, as the balsamic reduction gave the sandwich a great flavor. Although the chicken breast was very thin, it was tender and easy to bite into so that all flavors could be savored together. The thick waffle fries were crisp outside, but soft inside and were very hearty and enjoyable. The chicken portion could have been a bit more generous, as there seemed to be more bread than sandwich filling. Back (left to right): Katie, Alec, Ali, Jennifer, Olivia, Rob (sitting) and Nathan (owner) Similarly, the amount of beef brisket on the Wet Frenchman was very thinly sliced and was rather sparse, such that the bread seemed excessive. The creamy horseradish provided good flavor but my guest and I agreed that it could have used a bit more. The au jus was a good accompaniment, and was not salty like some tend to be. The coleslaw was fresh and crisp, with a mild flavor— not too sweet or vinegary—and the generous portion was a nice sandwich accompaniment. When we’d finished our meals, Ali brought us dessert menus, and told us about some of her favorite choices. I decided to order the Chef’s Special, which was Bread Pudding topped with a caramel sauce and a scoop of homemade vanilla ice cream. My guest chose the Seasonal Peach Cobbler, which was served warm with sliced peaches at the bottom, topped with a freshly made puff pastry and a scoop of vanilla ice cream. Both were beautifully presented, were large enough to have been shared, and neither was excessively sweet. The puff pastry on the cobbler was light and flaky and completely covered the warm peach 2 West Richmond Avenue, Point Richmond | (510) 778-1313 | theupandunder.com
Contra Costa Marketplace - Aug 2016
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