On Monday nights, five dollars can get you 25 oz. of any Vermont brew at Mister Up’s, a local restaurant and pub in Middlebury. There are about a dozen local beer selections, from dark and creamy pours like Otter Creek’s Oatmeal Stout to Burlington’s Queen City Hefenweizer, a light, citrusy ale that tickles the lips.
Ordering one “big beer” is a given. Ordering two isn’t unheard of. Ordering three… well, good luck.
By 9:30 P.M., the booths are packed in both dining rooms, with locals and college students alike. This is nothing like the Thursday bar night at Two Brother’s Tavern, where sweaty collared shirts and silky tops dominate the downstairs lounge.
At Mister Up’s, there’s no loud music, no dancing, no strobe lights. No one appears hammered. People often keep their scarves on – the cozy charm of questionable heating. Sometimes, there are board games. Often, it’s just cards.
The bar stools are taken, minus the occasional lone seat between parties of two and three. Rachel, the bartender, frantically fills oversized mugs with beer, sometimes clamping down on two taps at a time, serving up one after another. I marvel at her speed, her coordination. She hands me a “big beer.” I clutch it with two hands; it’s always heavier than it looks. I glance at her forearms in awe.
Rachel is the gem of the joint. Though tucked away on Bakery Lane, there’s no baker in sight. And besides the occasional burger or taco assembly, the chef doesn’t seem to do much besides stick frozen food in the oven. Sometimes, the fryer. Don’t be fooled by the exotic adjectives on the menu, like “Cajun” in front of the word “salad” or “sandwich”; it’s all standard American fare. You might as well have brought your own seasoning to sprinkle on yourself. It’d be less salty. You might actually taste the spice.
Hungry students usually order “fingers and toes”, a benign plate of chicken fingers and fries. It’s a college favorite, only because the rest of the menu is a crapshoot. Even 0rdering nachos can be risky. Will all the cheese be melted? Will half the chips be burnt?
The cookie skillet “a la mode” is admittedly delicious, but it’s a dish that’s hard to screw up. Think vanilla ice cream melting into the warm, molten nooks of a chocolate chip cookie, sizzling with crisp buttery edges that hide a soft, doughy inside. For sober pals and underage buddies, this dessert is a nice alternative to the classic “big beer.” It’s also reasonably priced at $6 per skillet that’s big enough to share.
And if you order a beer, make sure to tip Rachel.