After five years of renovations, Up on Market opened its doors on Nov. 22, and is still in its “soft opening phase.” The European-inspired bistro is open for a full breakfast, lunch and dinner service. The grand opening is slated for mid-February, although details are still being confirmed.
It was originally planned to be a coffeehouse, according to previous reporting from The Frederick News-Post. However, while customers are welcome to enjoy a pastry and a drink at the bistro or get coffee to go. The restaurant serves breakfast, lunch and dinner, and has a full bar with an expansive cocktail menu.
Manager David Manning said that he wishes more people knew about the dinner service, which Manning says has an “elegance” to it.
Additionally, the restaurant has an inn upstairs with four rooms.
Manning sat down with The News-Post to answer some questions about the new restaurant. The interview has been edited for length and clarity.
Could you tell me a little bit about the inspiration behind Up on Market?
This is European American style. Our beers, our wines, our liquors, much of it is European. You're not going to see a whole lot of domestic stuff here. The owners, from how I gather it, they've really collected pieces from their lives, and things that they've loved, and just put it into action. It's a magical place, I can definitely say that. I've been in the food and beverage industry for over 21 years, and this is unlike anything I've ever experienced.
Will there be changes to the menu with the grand opening?
There are going to be additions. We will be adding lamb chops. We're going to have seafood pasta dishes, kind of like a fruit de mar kind of thing. We're going to be venturing off into hearty comfort food dishes. And we will have rotating specials.
Could you tell me a little bit about the inn?
We have four rooms total available. There is a large suite. The prices currently are between $250 and $350 [per night], and we do offer lower rates for groups, lengthy stays, et cetera. Which are to be discussed when we arrange it.
What does that large suite consist of?
It has its own little terrace you can walk out on. It's immense, it's gorgeous. It has a king-size bed. Very classic. There are photographs on the website, and we will be adding more.
What kind of experience do you want people to have here?
I would say warm and authentic. This has been unlike any other experience I've had, and it's just been a magical experience. People come in here and so often they're just blown away. As soon as they walk in the door and they see the structure of the place and the design and the tables and the chairs and the walls, their breaths are taken away.
And then they sit down and have the food. The recipes are unique. There's a lot of passion behind what's done in here, from the food to the drink recipes. I think we want to take the burden off of people when they walk in the door, bring them to a comfortable place where they can sit and relax and just feel the magic.
Could you tell me more about the cocktails?
So we take all of the classic cocktails, like Manhattans, old-fashioneds, and there is a unique spin that's put on every single one. And these are recipes that the owners have used for years, that have kept people coming back. So we're going to rotate cocktails as well.
We're going to have special cocktails. For instance, we will have a drink available for Fire in Ice that will only be available on Fire in Ice. We will have seasonal cocktails that are available.
Right now for our brunch selection, which is on Saturdays and Sundays, we have a raspberry mimosa which I've made from scratch with a fresh raspberry puree, and we have a blueberry mimosa as well, with fresh blueberry puree, that's made in the morning every day fresh.
What are you excited about for the future of Up on Market?
I think just being a permanent yet timeless spot in Frederick. Frederick is a very special place. I think that we hope to be an addition to that something special.