UB Preserv

A note from the UB Preserv management team—

"I am a relative newbie to UB Preserv, but the warm embrace of the team and the regulars made it feel like home really quickly. I am so grateful for all of the celebrations, check-ins, chats and song requests. I am honored to have been a part of such a strong team and I cannot wait to see what each person does in the future. Thank you for all of the love and support!" - Tara McMullen, general manager.

"When I was asked to say what this restaurant meant to me I’m gonna be honest it took awhile. I kept writing and rewriting what I wanted to say cause it’s very hard to put into words a place that has given you so many memories and genuine connections. So I’ll just say this—I’m so proud of all the young chefs that have walked through UBP’s doors and were able to grow not only professionally, but personally under the mentoring of Nick Wong. I’m so proud of our badass GM Tara and the front of house staff for their flexibility, resilience and genuine care for our guests. And lastly, I am so thankful to the guests that treated us like family these last three years. While it didn’t end the way we wanted, it was a hell of a ride and I, for one, am so grateful to have been on it." - Leila Frink, sous chef/operations manager.

"Thank you to everyone that has supported us through the years, and watched our evolution as a restaurant and as a team. I hope that when you remember us you think of how we made you feel more than wondering how we get the rice so crispy. Thank you so much." - Nick Wong, executive chef.

Chefs Nick and Leila are heading downtown to Georgia James Tavern—Nick as executive chef, and Leila will be splitting her time between the kitchen and front of house, just like she did here. Our GM Tara is assisting in all of Underbelly Hospitality's openings, and you'll see our staff throughout our UBH concepts. Please don't be a stranger.

As always, we ask you to visit and support the people in this city that inspire us.

“What we call the beginning is often the end. And to make an end is to make a beginning. The end is where we start from.” - T.S. Eliot.

"LET'S GET LOST IN SAUCE!" - Tanuki.🔥

Ya know, sometimes the condiments are the best part, and we're okay with that. Here are a few of our faves—

1️⃣ NAM JIM: Thai-style dipping sauce for our Salt & Pepper Squid.
2️⃣ SAWSAWAN: Filipino-style pickled garlic & chiles, served with our Pork Belly to help cut the richness of the pork and the sweetness of the caramel.
3️⃣ NUOC MAM: A Vietnamese staple, served with our Vietnamese Short Rib Fajitas.
4️⃣ ROASTED GARLIC SAMBAL: Served currently with our Brussels Sprouts, but sometimes we serve it as a condiment on its own. This recipe comes from Chef Nick's friend Rafiq, who he worked with at Gramercy Tavern.

Now who's ready to get lost in the sauce with us and Tanuki this weekend?! UBPreserv.com is the move. See y'all soon!