|
|
|
Greetings! 
Remember our holiday hours!Doors open everyday at 8am for Gift Certificates! Christmas Eve Serving 11am to 2pm - Gift Certificate sales until 3:41!
Christmas Day we are closed New Years Eve Serving 4pm to 10pm New Years Day Serving 12pm to 10pm
|
Unadvertised Special
|
Each week we will offer at least one unadvertised special. There is some "fine print" and they will only be available at certain times. So don't miss out, treat yourself, you deserve it. Our way of saying "Thanks for Subscribing."
Crab and Shrimp Stuffed Tilapia $9.75
Broiled Tilapia stuffed with crab and shrimp bread stuffing, served with lemon dill Hollandaise sauce, seasoned rice blend and fresh vegetables.
Available Sun, December 20th thru Wed, December 23rd. Available after 4pm.This special is not available for carry
out.
Chicken Fajitas for two with a pitcher of traditional margaritas. All of this for only $20.00.
This special will be served after 4pm on Friday only.
This special is not available for carry out.
|
Around the UPtown
|
New Years Eve Policy
by Ray
|
 First off I want to tell you that I have absolutly no idea of what
happens outside of Ray's world on New Years Eve. I have never gone out
on New Years Eve having worked everyone since I was about 10 years old.
All I know is what I read in the dining adds in the papers and hear
from disgruntled customers. We take great pride in our New Years
experience. It is our Superbowl. Why end the year or start the new one
on a bad note? While many places increase prices and limit
choices we do neither. Most places you can also expect some long
waits due to kitchen lag and overbooking. Inversely, we add some extra
items to our menu, some extra tables and about 3000 helium filled and streamer
tied balloons. We add several roasted meats to menu like leg of lamb,
pork loin, lobster and of course our always delectable prime rib.  We do take fully refundable
deposits on parties of 5 and larger only because we have had a history
of larger no shows on this evening. We do call and confirm all of our
roughly 700 reservations the day of. This is our 25th New Years and
over the years we have gathered data about table turn times and no
shows. Most of the time (I hope i am not jinxing myself here) we are right
on time. Each of the last three years after we have filled we have
averaged less than a 5 minute wait for reservations. I hope
that you can see it is truly a festive evening here with the only
changes made add to your dining experience and are not done for our
serving convenience. The bar is open until very late and that is when
our employees get a chance to celebrate. Come celebrate with us.
|
Take Uptown to your Christmas Party
|
 Mmmmm, pie and the holidays are synonymous in my book. My mom's
Strawberry-Rhubarb was great, but Uptown's....Oh My! Shhh, don't
tell her. Just wanted to let everyone know that you can buy our whole fresh baked Uptown Pies. We are completely dedicated to baking and selling only the very best pies.
You'll taste the difference in every delicious bite.
Whether it's fresh apples, blueberries or sweet strawberries, all our pies contain the finest fresh fruit available for unbeatable natural taste.
We choose the best raw ingredients, like real sugar, quality dairy products and
premium spices for that home-baked taste - all with 0 grams trans fat per
serving. You won't find starchy filler or preservatives in our pies - ever. And the crust is so flaky it falls apart just like your grandmothers.
When heading to that holiday gathering with friends and
family, pie makes a great gift to share. Make sure that you call ahead
to get the flavor you want. We will even cut the pie and box it so it
is ready to enjoy. Choose from Apple Crisp, Peach, Blueberry, Cherry,
Caramel-Apple Walnut and, my favorite, Strawberry-Rhubarb! Your choice for only $18 each.
|
|
On Special This Week |
Yellowfin Tuna Tower
by Kris
 Not only great tasting, but a stiking presentation. Our Tuna Tower is one of the more popular special appetizers that we offer. A far cry from the mundane items offered on most appetizer lists, we pride ourselves in the extended list of "first course" choices that we offer. This is a fresh and healthy choice to start your meal. The tower starts with sliced fresh cucumbers, sushi rice, fresh ground sashimi grade tuna tartar and china rose micro greens. It is topped off with fried wonton stips and garnished with chili vinaigrette, wasabi, pickled ginger and soy sauce. Enjoy! |
|
Around the Industry
|
Credit Card Costs
by Ryan
When I finished college, first started working here and sat in on my first P&L meeting, I was shocked to realize the amount of money that we had to pay to the credit card companies for such a simple service. I know I was young and naive and new to the business world, but still, after being involved in this business for a while now, it is one of the first things that truly shocked me. Yes, the credit card companies provide us a service and I am not naive enough to expect a company to supply us a service for free, they have a business to run as well. However, when you read about their profits and their desire to increase rates, it can be maddening.
The interchange "swipe" fee is the costly item. It is a percentage of each transaction that all credit cards collect from restaurateurs and other merchants every time a consumer uses a credit or a debit card to pay for a purchase. In 2008 alone, the credit card industry reported interchange "swipe" fees of $48 billion, nearly triple that of $16 billion in 2001. One of the big changes in those 7 years was the introduction of Debit cards. At the beginning of this era credit card sales were approximately 30% of our sales. Today with the increased use of credit cards and debit cards they are almost 70%. On the average, for every $100 spent at a restaurant, $3 of that goes towards paying these fees.
According to the National Restaurant Association, the average independent restaurants net profit margin is about 5% before federal and state income taxes. Of course chain restaurants, especially fast food restaurants, will do 2 to 3 times more on their profit margin. Yet, with profit margins not even reaching double figures and nearly 70% of our sales being paid by credit card, we clearly have to accept credit cards or risk losing business. We have no choice but to accept the fees that are stowed upon us, 3% or more on our already slim profit margin.
If we had some sort of control over these fees and were not at the mercy of the large credit card corporations, it would make understanding the fees an easier thing to do. While the Credit Card Act of 2009 (designed to protect the consumer) doesn't take effect until February 2010, there is legislation making its way through Congress that is designed to protect businesses from these fees. The National Restaurant Association has led the charge on reeling in these interchange swipe fees and has spoken loudly enough that congressmen and senators have taken notice. The three bills being discussed in Congress hope to allow restaurants and other retailers to come together and negotiate lower interchange "swipe" fees with the credit card companies. However, if no fair agreement can be reached, it is proposed that negotiations be mitigated by federal judges. We will be paying very close attention.
|
|
On the Menu
|
Saganaki
by Jimmy |
 One of my favorite appetizers on our menu is the
Saganaki. It is also one of the more popular items on our menu because of
its presentation. Saganaki refers to various dishes prepared in Greek cooking
and it's named after the single-serving pan it is cooked in. The name itself
literally means "little frying pan". One example is pan-seared cheese. The
Saganaki cheese we use is Kasseri, however, other cheeses often used are
kefalotyri, kefalograviera or sheep's milk feta. After pan frying the cheese in
the kitchen, the server brings the hot skillet out to the dining room, flambees
it with brandy and it is extinguished with a squeeze of fresh lemon juice.
The servers shout "opah!" as the flame reaches for the ceiling. This
practice of yelling "opah!" originated in 1968 at the Parthenon Restaurant in
Chicago's Greektown.
|
Around the Industry |
100 Things Restaurant Staffers Should Never Do
by Ray
Talking
about and comparing service is a very subjective thing. Much like
talking
about or comparing food, wine, or even music. What is exceptional
service to one customer is an annoyance to another. This list, put together by a New York Times restaurant critic, has been
making the rounds through some of our trade magazines. I thought you
might enjoy perusing it. It is a list of the 100 things he finds most annoying.
When first reading this I felt redeemed that so many of the little things I have been preaching over the years someone else put into words. While most of the list is total common sense, there are some items that need to be varified by customers and/or establishments. Here are some of the items we disagree with. Compare my comments to the list below. #7 Can you tell this guy is from New York? #10 We do tell our staff to interject their favorites and only if they are honest #32 I really am staying away from this guy #38 Some customers deserve to be called "dude" #40 YES! I hate the Sullivan node. I always think someone is trying to hypnotize me #43 Irrelevant? #74 We do instruct our staff only to mention specials that we are out of.
With the size of our regular menu and how rarely we are out of
something we take our chances #75 We are guilty but we are probably a little more casual than what this guy is used to #86 This could start WW3. Our policy is who ever requests the check first gets it.PERIOD! |
|
100 Things Restaurant Staffers Should Never Do
|
1. Do not let anyone enter the restaurant without a warm greeting.
2. Do not make a singleton feel bad. Do not say, "Are you waiting
for someone?" Ask for a reservation. Ask if he or she would like to sit
at the bar.
3. Never refuse to seat three guests because a fourth has not yet arrived.
4. If a table is not ready within a reasonable length of time, offer
a free drink and/or amuse-bouche. The guests may be tired and hungry
and thirsty, and they did everything right.
5. Tables should be level without anyone asking. Fix it before guests are seated.
6. Do not lead the witness with, "Bottled water or just tap?" Both are fine. Remain neutral.
7. Do not announce your name. No jokes, no flirting, no cuteness.
8. Do not interrupt a conversation. For any reason. Especially not to recite specials. Wait for the right moment.
9. Do not recite the specials too fast or robotically or dramatically. It is not a soliloquy. This is not an audition.
10. Do not inject your personal favorites when explaining the specials.
11. Do not hustle the lobsters. That is, do not say, "We only have
two lobsters left." Even if there are only two lobsters left.
12. Do not touch the rim of a water glass. Or any other glass.
13. Handle wine glasses by their stems and silverware by the handles.
14. When you ask, "How's everything?" or "How was the meal?" listen to the answer and fix whatever is not right.
15. Never say "I don't know" to any question without following with, "I'll find out."
16. If someone requests more sauce or gravy or cheese, bring a side dish of same. No pouring. Let them help themselves.
17. Do not take an empty plate from one guest while others are still eating the same course. Wait, wait, wait.
18. Know before approaching a table who has ordered what. Do not ask, "Who's having the shrimp?"
19. Offer guests butter and/or olive oil with their bread.
20. Never refuse to substitute one vegetable for another.
21. Never serve anything that looks creepy or runny or wrong.
22. If someone is unsure about a wine choice, help him. That might
mean sending someone else to the table or offering a taste or two.
23. If someone likes a wine, steam the label off the bottle and give
it to the guest with the bill. It has the year, the vintner, the
importer, etc.
24.. Never use the same glass for a second drink.
25. Make sure the glasses are clean. Inspect them before placing them on the table.
26. Never assume people want their white wine in an ice bucket. Inquire.
27. For red wine, ask if the guests want to pour their own or prefer the waiter to pour.
28. Do not put your hands all over the spout of a wine bottle while removing the cork.
29. Do not pop a champagne cork. Remove it quietly, gracefully. The less noise the better.
30. Never let the wine bottle touch the glass into which you are
pouring. No one wants to drink the dust or dirt from the bottle.
31. Never remove a plate full of food without asking what went wrong. Obviously, something went wrong.
32. Never touch a customer. No excuses. Do not do it. Do not brush them, move them, wipe them or dust them.
33. Do not bang into chairs or tables when passing by.
34. Do not have a personal conversation with another server within earshot of customers.
35. Do not eat or drink in plain view of guests.
36. Never reek from perfume or cigarettes. People want to smell the food and beverage.
37. Do not drink alcohol on the job, even if invited by the guests. "Not when I'm on duty" will suffice.
38.Do not call a guy a "dude."
39. Do not call a woman "lady"
40. Never say, "Good choice" implying that other choices are bad.
41. Saying,"No problem" is a problem. It has a tone of
insincerity or sarcasm. "My pleasure" or "You're welcome"
will do.
42. Do not compliment a guest's attire or hairdo or makeup. You are insulting someone else.
43. Never mention what your favorite dessert is. It's irrelevant.
44. Do not discuss your own eating habits, be you vegan or lactose intolerant or diabetic.
45. Do not curse, no matter how young or hip the guests.
46. Never acknowledge any one guest over and above any other. All guests are equal.
47. Do not gossip about co-workers or guests within earshot of guests.
48. Do not ask what someone is eating or drinking when they ask for more; remember or consult the order.
49. Never mention the tip, unless asked.
50. Do not turn on the charm when it's tip time. Be consistent throughout.
51. If there is a service charge, alert your guests when you present the bill. It's not a secret or a trick.
52. Know your menu inside and out. If you serve Balsam Farm
candy-striped beets, know something about Balsam Farm and candy-striped
beets.
53. Do not let guests double-order unintentionally; remind the guest who orders ratatouille that zucchini comes with the entree.
54. If there is a prix fixe, let guests know about it. Do not force anyone to ask for the "special" menu.
55. Do not serve an amuse-bouche without detailing the ingredients.
Allergies are a serious matter; peanut oil can kill.. (This would also
be a good time to ask if anyone has any allergies.)
56. Do not ignore a table because it is not your table. Stop, look, listen, lend a hand. (Whether tips are pooled or not.)
57. Bring the pepper mill with the appetizer. Do not make people wait or beg for a condiment.
58. Do not bring judgment with the ketchup. Or mustard. Or hot sauce. Or whatever condiment is requested.
59. Do not leave place settings that are not being used.
60. Bring all the appetizers at the same time, or do not bring the appetizers. Same with entrees and desserts.
61. Do not stand behind someone who is ordering. Make eye contact. Thank him or her.
62. Do not fill the water glass every two minutes, or after each sip. You'll make people nervous.
62(a). Do not let a glass sit empty for too long.
63. Never blame the chef or the busboy or the hostess or the weather for anything that goes wrong. Just make it right.
64. Specials, spoken and printed, should always have prices.
65. Always remove used silverware and replace it with new.
66. Do not return to the guest anything that falls on the floor, be it napkin, spoon, menu or soy sauce.
67. Never stack the plates on the table. They make a racket. Shhhhhh.
68. Do not reach across one guest to serve another.
69. If a guest is having trouble making a decision, help out. If
someone wants to know your life story, keep it short. If someone wants
to meet the chef, make an effort.
70. Never deliver a hot plate without warning the guest. And never ask a guest to pass along that hot plate.
71.. Do not race around the dining room as if there is a fire in the
kitchen or a medical emergency. (Unless there is a fire in the kitchen
or a medical emergency.)
72. Do not serve salad on a freezing cold plate; it usually advertises the fact that it has not been freshly prepared.
73. Do not bring soup without a spoon. Few things are more frustrating than a bowl of hot soup with no spoon.
74. Let the guests know the restaurant is out of something before the guests read the menu and order the missing dish.
75. Do not ask if someone is finished when others are still eating that course.
76. Do not ask if a guest is finished the very second the guest is finished. Let guests digest, savor, reflect.
77. Do not disappear.
78. Do not ask, "Are you still working on that?" Dining is not work until questions like this are asked.
79. When someone orders a drink "straight up" determine if he wants
it"neat" right out of the bottle" or chilled. Up is up, but "straight up" is debatable.
80. Never insist that a guest settle up at the bar before sitting down; transfer the tab.
81. Know what the bar has in stock before each meal.
82. If you drip or spill something, clean it up, replace it, offer
to pay for whatever damage you may have caused. Refrain from touching
the wet spots on the guest.
83. Ask if your guest wants his coffee with dessert or after. Same with an after-dinner drink.
84. Do not refill a coffee cup compulsively. Ask if the guest desires a refill.
84(a). Do not let an empty coffee cup sit too long before asking if a refill is desired.
85. Never bring a check until someone asks for it. Then give it to the person who asked for it.
86. If a few people signal for the check, find a neutral place on the table to leave it.
87. Do not stop your excellent service after the check is presented or paid.
88. Do not ask if a guest needs change. Just bring the change.
89. Never patronize a guest who has a complaint or suggestion; listen, take it seriously, address it.
90. If someone is getting agitated or effusive on a cellphone, politely suggest he keep it down or move away from other guests.
91. If someone complains about the music, do something about it,
without upsetting the ambiance. (The music is not for the staff. It's
for the customers.
92. Never play a radio station with commercials or news or talking of any kind.
93. Do not play brassy Broadway songs, brass bands,
marching bands, or big bands that feature brass, except a muted
flugelhorn.
94. Do not play an entire CD of any artist. If someone doesn't like
Frightened Rabbit or Michael Buble`, you have just ruined a meal.
95. Never hover long enough to make people feel they are being
watched or hurried, especially when they are figuring out the tip or
signing for the check.
96. Do not say anything after a tip, be it good, bad, indifferent ) except,"Thank you very much."
97. If a guest goes gaga over a particular dish, get the recipe for him or her.
98. Do not wear too much makeup or jewelry. You know you have too much jewelry when it jingles and/or draws comments.
99. Do not show frustration. Your only mission is to serve. Be patient. It is not easy.
100. Guests, like servers, come in all packages. Show a "good table"
your appreciation with a free glass of port, a plate of biscotti or
something else management approves.
|
On Our Special |
Tuna Tower Deep Fried Mushroom Blend Reuben Sandwich
Panini - Abraham Black Forest Ham, Gruyere Cheese, Apricot Dijon Spread
Buffalo Chicken Salad 10 oz. Lobster Tail
Lobster Rissotto Prosciutto Stuffed Chicken over Fettuccini Alfredo Butter Garlic Infused Chicken
Balsamic Glazed Brussel Sprouts with Applewood Smoked Bacon Double Chocolate Torte
|
Playlist Theater
|
Tickets on sale now.
Next Show
 Willie Nile Friday January 29th |
|
|
Uptown Grill 601 First St. La Salle, Il 61301 815-224-4545 Mon - Thur 11 am to 10pm - Fri & Sat 11 am to 11 pm Sun Noon to 10 pm Uptowngrill.com
|
 You can read all of our past UPtown UPdates by clicking the link below. UPtown UPdate Archives |
|
|
Email Policy
|
Uptown respects your privacy and will not sell or distribute your personal information.
|
|
|
|