Our Story
Starting from the bottom, rising up
The name says it all. Bottom Up is about starting from the ground and rising — one plate and one guest at a time. The chef’s hat and the upward arrow in our logo stand for exactly that: craft, hard work and always moving up.
Food rooted in Haiti
Stewed chicken and turkey, oxtail, goat, conch, griot, legume, lalo and kalaloo — with black rice, plantains and Haitian macaroni on the side. And on weekends, the pots get even bigger: Bouillon on Saturdays and Soup Joumou on Sundays.
A lounge for gathering
Fresh passion fruit and lemonade, house Crémas and cold beer — the lounge is where the night keeps going long after the plates are cleared.
Our founder’s story coming soon.
We are saving this space for the person behind the pots — how Bottom Up started and what keeps it rising.
Our promise
Real flavor
Slow-simmered stews, bold epis seasoning and recipes rooted in Haiti.
Generous plates
Full plates with rice and plantains — nobody leaves hungry.
A welcome for everyone
Family dinners, birthdays, date nights and lounge nights out.
