Juice Up 412 Finds a New Home Inside The Livermore

We chat with owner Majestic Lane about the emerging juice movement.


Photo courtesy of Juice Up 412
 

 


LANE HOPES TO “JUICE UP” THE 412
Majestic Lane has relocated his business Juice Up 412 to The Livermore. Previously, “the Juice crew” was stationed in front of The Livermore’s sister spot, Bar Marco, during the Farmers at Firehouse Saturday market.

Through his travels to New York and Washington, D.C., Lane saw the juicing movement’s impact on those communities and was inspired to help start a similar movement here. In addition, through watching his late mother integrate juice into her diet while battling cancer, Lane says he saw the importance of early education about the benefits of consuming fresh juice. His advocacy for healthy living starts at his business, where he uses seasonal produce when he’s able.

Find Juice Up 412 inside The Livermore Monday through Saturday from 11 a.m.-3 p.m. The list of options changes from time to time, when Lane offers specials.

What’s your most popular flavor?
The Orange Sunrise, [with] orange, carrot and lemon.

Do you have a nontraditional flavor?
The Orange Salsa —  orange, carrot, lemon, lime, granite melon and orange pepper. It was flavorful and complex!

What advice do you have for those who might want to try at home?
Start with fruits and vegetables that are easy to cut and or peel. Look to get a balance of tastes when combining fruit and vegetables.

(Juice Up 412 located inside The Livermore, 124 S. Highland Ave., East Liberty; 412/229-7414, twitter.com/juiceup412; photo courtesy Juice Up 412)
— Mahala Scott, PM Editorial Intern


BUTCHER AND THE RYE MAKES COCKTAILS AND MORE
On Tuesday, Tolga Sevdik and chef Richard DeShantz, owners of popular downtown spot Meat & Potatoes, finally debuted their second venture, which boasts custom tables depicting hand-painted characters. The drink menu at Butcher and the Rye lists craft cocktails similar to those at its sister spot. The food lineup also is comparable, with a speakeasy style; dishes are a little smaller so that patrons can order a few and share. During the first night in business, offerings included a Caesar salad that subbed kale for romaine and fresh rolls with a trio of spreads.

(Butcher and the Rye, 212 Sixth St., downtown; 412/391-2752, twitter.com/butcherntherye)
—Kristina Martin, PM Associate Editor


CRAFT SEASONAL DRINKS AT BUTTERJOINT
With cool temperatures and snow setting in, Butterjoint invites you to warm up with a carefully crafted hot cocktail. Bar manager Will Groves will be the host for an interactive class on fall- and winter-inspired cocktails Nov. 9. During the session, he’ll cover history, techniques and recipes for each drink mixed. There will also be two special features — custom loggerheads created by a metalworker for this event.

A loggerhead is a “very traditional — think Colonial America — method of heating drinks. It is a metal rod with a heavy ball on one end,” says Groves. “This is historically placed directly in a fire until it is very hot. It is then plunged into a drink, which heats [the drink], caramelizes sugars, and lends an overall different flavor to the beverage.” To provide an intimate experience, Groves has capped registration to 30 people.

(Butterjoint, 214 N. Craig St., Oakland; Nov. 9, 12:30 p.m., $25 per person; reservations required: drink@thebutterjoint.com; 412/621-2700, thebutterjoint.com)
— M.S.


Categories: PGHeats