We’ve now been to Weather Up Tribeca more times than we can count.  It’s not a ‘regular hangout’ type of place, but when you want fabulous cocktails in a dimly lit, quiet bar, this is the perfect spot.  The bartenders  are always friendly and happy to make an off the menu concoction.  And the drink list does change seasonally, so they keep it exciting.  If you haven’t been there yet, do it.  I highly recommend this spot for a date night or perhaps before a Tribeca dinner.

4/8/2011  First Review

We love the vibe at Weather Up Tribeca. It is unassuming from the outside with no sign. When you step in it’s warm and cozy with subway tile on the walls and ceiling, exposed brick and gorgeous grey leather booths. I particularly loved the bar stools. They are steel and cantilever from the bar. Hard to describe but you are suspended in air. And it seems like all the early reviews only have construction pictures, so I can’t seem to get an image. The bar itself is copper and it’s decked out with two crazy mixologist workstations.

The cocktail menu is short and sweet, but they can make everything. This is the type of place where you should get adventurous. I did not realize while we were there, but the last entry ‘Keep Calm and Carry On’ is the bartender’s drink of the night. We tried the first 3 drinks and loved the White horse and the Kensington fix. The Via Vero is not for the weak

Via Vero
añejo rum, pear liquer, antica carpano formula sweet vermouth & Jerry Thomas’ decanter bitters White Horse scotch whisky, house-made ginger syrup, fresh lemon and orange juice & angostura bitters

Kensington Fix
gin, amaro ciociaro, fresh lemon juice & simple syrup Weather Up, Jr. cognac, amaretto liquer, dry vermouth & champagne

The munchie menu is also short and sweet. Since we were drinking heavy cocktails and this was our first stop, we stuck with the fillers. But we will go back for oysters and caviar sometime. We had the Broccoli Rillettes, Oysters Sugarman, Shrimp Cocktail and Potato Chips. Really, all but the potato chips were great. I mean, chips are chips. And we used the extra to dip into our Broccoli Rillettes once we killed the bread.

MENU:

Caviar toast, crème fraiche, pickled lychees, prawns trout roe
Oystersolive oil, citrus, green chili paste
Ceviche spanish mackerel, brussels sprouts, apple cider, potato chips & mayo
Broccoli Rillettes toast, crème fraiche, radishes, peekytoe crab
Oysters Sugarman spinach, l.a. chorizo (the meat hook), parmesan, pickled shallots & chilis
Shrimp Cocktail fennel, endive, chilis, lemon
Sandwich fried clams, something pickled, something rad from the meat hook, mayo
Potato Chips special sauce

And of course I have to mention the item they are getting press about…the $6000 ice machine in the basement. They are ‘the first bar on the East cost that is doing in-house ice harvesting and production’. Every drink has a special and appropriate ice presentation, which is a nice touch.

http://clinebellequipment.com/catalog/carving-block-ice-maker-accessories-main/carving-block-maker/

We believe the West Coast bar is Rickhouse in San Francisco, which we luckily stumbled upon while there. If you are ever in San Francisco, it’s a must-do!

http://weatherupnyc.com/
159 Duane Street – TriBeCa