"“It feels like your local pub, but behind the scenes, everything is meticulously conceptualized, crafted and executed,” Secviar said. “The same level of execution that we do [at Protégé] is 100% behind this bar. And we envisioned the same culture: Everyone's working toward a common goal of creating a great experience for you - making it warm and approachable.”"
"“Just enjoy it,” she said. “Come in and have a good time. That's all I care about. Whether or not you understand what methylcellulose is, that isn't important.” (It's an egg white alternative.)"
"The bar doesn't open until 4 p.m., but prep begins in the morning at 10 a.m. Techniques such as clarifying, centrifuging, washing, infusions, acidifications, extractions, fermentations, filtering and fining all occur long before service."
"“There are so many steps that go into it,” Secviar said. “But at the end of the day, you're getting fried chicken at a bar.”"
Bar Underdog on California Avenue in Palo Alto serves cocktails and stays focused on food quality. The venue opened in September by chef Anthony Secviar and master sommelier Dennis Kelly, who also run Protégé across the street. The bar’s atmosphere feels like a local pub, while preparation is meticulously planned and executed. Although service starts at 4 p.m., work begins at 10 a.m. with techniques such as clarifying, centrifuging, washing, infusions, acidifications, extractions, fermentations, filtering, and fining. House cocktails include complex components like methylcellulose, but guests are encouraged to enjoy without needing technical knowledge. The Asian-inflected menu offers 10 “snacks,” including mochiko fried chicken that requires two days for marinade, spice blend, glaze, and condiment.
Read at SFGATE
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