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February 16th, 2011
On Our Menu 

Filet Rene
By Ryan

 

We recently updated a classic Red Door Inn dish and it will be on special here for at least the next few days.  We make a vegetable bouquet of fresh broccoli, cauliflower, broiled plum tomato, mushroom, yellow and green zucchini. Then we take a fresh artichoke, and stuff it inside an 8 ounce filet. We top it with béarnaise sauce and fresh tarragon.

The Filet Rene originated at the Red Door Inn in the late 1970's. It was one of the first creations at the Red Door that Ray was ever responsible for. My Grandfather Victor, who owned the Red Door, named the dish after my dad Ray, I mean Rene. Yes, his given name is really Rene Marcel Anderes. He was born in Germany, raised a year in Europe before coming to the states. He decided to change it when he was young and became a naturalized U.S citizen.

 

Rene Marcels Suisse Passport

The State of Pain 

Illinois to Raise Minimum Wages to Highest in the Nation?
By Ray

 

Just when I thought things could not get any worse for the business climate  in our state, I came across an article in the Chicago Sun-Times this past week. It was  about a proposal by an Illinois State Senator from Chicago, to hike our states minimum wage to the nations highest at over $10. Obviously, along with our recent income tax increases, this would effect everyone spending and making a dollar in Illinois. For people like me, that are in business, this is a triple whammy. You have that tax increase on your business return and on your personal return. Now it is proposed that we have the highest minimum wage in the country at $10.03! Currently, only two states - Washington at $8.67 an hour and Oregon at $8.50 an hour have a higher minimum wage than Illinois.

On the income tax increase, I found it interesting the lack of resistance in the press. According to an editorial in the Wall Street Journal on January 8th if you add the state's 2.5% personal property tax on business and the effective corporate tax rate in Illinois will surge to 10.9%. When combined with the federal rate of 35%, Illinois will have the highest corporate tax rate in the industrialized world, according to the Tax Foundation. It looks like now we will be best in two things.

For most of the past 25 years the Illinois minimum wage had been considerably lower than the federal minimum wage. We have always had to follow the federal guidelines instead of the state because of the size of our payroll. Either way it did not make much of a difference because we could not hire quality staff at that wage. The free market determined what we would pay. We might start someone very young at that wage and if things worked out they were very quickly increased. Having this flexibility made us much less apprehensive about hiring.

 

There are many other problems I have with this high minimum wage.  

  • You cannot put a single mother with 3 children in the same classification as the 16 year old looking to fund his first car and pay for auto insurance. 
  • We have job poaching governors in every state that borders Illinois, who happen to follow the federal minimum wage which is $7.25, almost 30% less.  
  • As an owner, I can tell you there are not many 16 year olds that are worth $5 an hour, let alone $10. For many it's their very first job. It's not until we get done molding and shaping them that they are worth 10$ an hour.  
  • The last several times the minimum wage was increased, the pay of my lowest paid employees actually went down because of something called the server tip credit.    
  • It does nothing to look at the whole benefit structure. In an effort to keep a consistent staff many years ago we instituted health insurance, paid vacations and a Simple IRA where we match dollar for dollar what the employee contributes. This is something that very few restaurants offer. This is not figured into the mix. In order to stay competitive do I have to stop these benefits?
  • It has a terrible effect on productivity and fairness in pay. Some employees are twice as productive as others. From an employers stand point that person deserves twice the pay. We also know for every dollar we take in you can only afford to pay out so much in labor because of all your other overhead. Because the base is so high it brings down the pay of the more productive. Pretty soon the productive employee thinks why am I working so hard? It really hurts productivity.  
  • The thing that stands out to me the most is that there is no way you can compare the cost of living on the near north side of Chicago to somewhere in Forgottonia, Illinois. (More on Forgottonia later).

The effect it would have on our business in our state would be profound. Since they have made it so difficult to make a profit, Illinois employers will start picking the least profitable parts of their business and shut them down or move them somewhere else. In our case for example, our lunches have been marginal for years. Something like this just might put us in the situation where it just becomes too hard to make money. We also do many things in house that many restaurants might buy pre-done, pre-packaged and pre-made. Buying products where the labor is done in different states or even in a different country will be the net result.

 

Please don't hate me. I write this as an owner to share the difficulties that we have to go through. I have been doing this too long not to speak my mind and to speak for my kind. Sure it sounds good "everyone gets a pay increase". There are implications. The bigger the system the more ways there are around it. Just as one more example. We are just slightly over the limit for what is considered a small employer in order to receive the tax credit to help us pay for our employees health insurance. It would be a pretty large financial benefit if we qualified. If we were to close for lunch and reduce our staff by a third we would qualify for sure. Couple this with the higher minimum wage and it is very easy for me to realize about the same amount of earnings with working half as much. For most people this would be a "no-brainer". I do not think this is what was intended when these laws were written. Do not worry. I am going to fight this out. More sane times are ahead.

Chicago Sun Times Article - Minimum wage would go to $10 under Senate Bill   

 

The State of Forgottonia 

Remembering Forgottonia
By Ray

 

illinois
Click to view Article on Illinois' Electoral Map

Now that leads me back to the map of Illinois counties and how

each one voted in the last governors race. In particular the one where the loser won 99 of 102 counties but lost the election. Somehow, those three counties have a governor representing them and the other 99 do not. Somehow, those 3 counties get to make the rules and the other 99 have to pay for their graft, greed, corruption, entitlements, dead fish and crisis's that should not go to waste. I started to wonder if a state has ever seceded from a state. What I found out was interesting......... 

 

Secession is the act of withdrawing from an organization, union, or especially a political entity. It has been part of our country's politics since our founding. It could be considered a "natural right of revolution". Two states have been created by secession from other states, Maine and West Virginia. There have been many attempts by parts of a state trying to secede from a state.  

 

Three of these cases actually happened in Illinois. In 1861, the southern region of Illinois, known as Little Egypt made a proposal to secede from the rest of Illinois due to cultural and political differences. In 1925, Cook County considered seceding from Illinois. The last was in the early 1970s, residents of Forgottonia protested for what they felt was a lack of concern for its needs, sparking a secession proposal.   

 

                                

forgottonia

Forgottonia was the name given to a 14 county region that lies between the Illinois and Mississippi rivers, making it somewhat isolated from the eastern portion of Central Illinois. Some refer to it as the "rump"of Illinois. Many proposals for funding of transportation ways through the area were defeated in the U.S. Congress. Forgottonia was launched as a satirical secession movement to protest the region's stepchild status in Springfield.  

 

They had a governor, and a capital in an abandoned building. It was just south of Macomb, in Fandon, a microscopic hamlet hidden in the woods of McDonough County. Their official bird was the albatross and flower was the the forget-me-not. Now I am not advocating that we secede from Illinois, but with all of the differences politically, socially, and economically maybe it would be best for both parties. Right now it seems that we are so divided as a state that nothing gets done and leads us to the complete and total gridlock that we have now. But I don't think the idea is that far-fetched. Your fellow Forgottonian Ray

 

 

forgottonia

 


NewCity Article

 

Remembering Forgottonia   

 

In the Kitchen 
Our Photo Booth
By Nikki


photo boothHere at the Uptown, we like to get our own pictures of the real deal meal. Don't get me wrong, sometimes we have to take a picture off of the internet. I would say about 98% of the pictures you see, we actually took in house after the food was made.

We have it set up in our kitchen, right across from where the food comes out. We like to have pictures of the actual dish so you, the customer, can see how delicious it really is.

Our photo booth was actually made by one of the cooks here. You are now being given the opportunity to read a book by its cover, because i guarantee the food tastes as good as how it looks in the pictures.
Things to Try This Week
three things to try
Here are three things picked by our staff, the people who know our menus the best, that they think stand out from the more than 500 items you will find on our food and drink menu.

b&bFrom JimB&B - An after dinner drink this week I found quite tasty was something that is 1 part 500 years old and 1 part mid early 20th century. Benedictine and Brandy or B&B is made from Benedictine liqueur, a French liqueur made by monks with a recipe containing 27 different herbs, spices and fruit and fine French brandy (cognac). The distinctive flavor is sweet yet mildly spiced with a smooth finish. I was never really a fan of brandy but this combination makes for a nice finish on top of a full belly. Enjoy in a snifter to get the full aroma.

bruschetta
From Ryan
- La Quercia Prosciutto Bruschetta - We put a twist on your usual bruschetta.  I just had our La Quercia prosciutto bruschetta and it was the most gigantic bruschetta toast I've ever had. On top of that, the La Quercia prosciutto, that we've talked about numerous times in this newsletter, is melt in your mouth good. Add a few tomatoes, garlic, basil, evoo and large chunks of shaved fresh Reggianno parmesan cheese and you may never look at bruschetta the same again.




pork tFrom Nikki
- Pork Tenderloin - This week, I am suggesting our pork tenderloin. I fell in love with this sandwich the first time I tried it. If you are having one of those days where you can't decide exactly what you want, you can not go wrong with our pork tenderloin. Every pork tenderloin I have ever had does not compare to the Uptown's. It is double the size of many, and absolutely delicious. Come in and try it, or stack yours up with your favorite toppings. Believe me, you won't leave hungry.
Uptown Playlist Theater
Upcoming Shows


Click the picture to watch a Spampinato Brothers video

The Spampinato Brothers


Friday
March 4th, 2011
Tickets Available Now!  $15 advanced/$18 door

Joey Spampinato is a founding member of NRBQ, the only band to appear at the Berlin Jazz festival, the New York Folk Festival, and the Grand Ole Opry in the same year! About 25 years after NRBQ's formation, Joey had welcomed his brother Johnny into the band. Joey and Johnny now are doing what they knew they should always have been doing, recording and performing music together as the Spampinato Brothers. Joining them, Aaron Spade plays the guitar and Jay Cournoyer is on the drums.




  
Click the picture to watch a Bill Kirchen video

Bill K
irchen

Tickets SOLD OUT!


Friday
April 15th, 2011

Some of you may already know, but Bill Kirchen will be the last show at the Playlist Theater! Famous for his indelible Telecaster sound on "Hot Rod Lincoln," his 1972 Top 10 hit with Commander Cody, Kirchen has been everywhere since he first became known during the mid-'60s. He was a founding member of the legendary Commander Cody and His Lost Planet Airmen, he's released eight critically acclaimed solo albums, he's toured internationally with Nick Lowe and has performed with the likes of Doug Sahm, Gene Vincent, Elvis Costello, Dan Hicks, Emmylou Harris and Link Wray. Be sure not to miss the last show here at the Uptown Grill.

If anyone has any extra Bill Kirchen tickets, we would like to buy them back!


Find us on Facebook
Not Your "Everyday" Specials
steak dianeMonday Nights, Steak Diane

Every Monday after 4 pm, we will be serving Steak Diane for $13.75. This will be just like the Red Door Inn. With Victor's stamp of approval.


 
weinerstzleWienerschnitzel Wednesday

Every Wednesday after 4pm, we will be serving authentic German Wienerschnitzel. Served with roasted asparagus, spaetzel and veal demi glaze it is only $11.75.


Throwback Thursday 


Turkey Avocado Club on a Croissant 
 
Just like the old days. Served on a croissant with avocado, bacon, sprouts, lettuce and tomato. Served with our housemade chips.

Each Thursday, we will bring back one of your old favorite menu items and serve it ALL DAY. We would love to hear your past favorites so we can bring them back for you!   
Click here to vote what you want us to bring back!
 


seafood trio newFriday Nights, Seafood Mixed Grill

4 oz broiled lobster tail with drawn butter, 4 oz cod filet
with basil cream, and 4 oz whitefish parmesan with lemon caper butter. All for only $19.75



  


Prime Rib, Friday and SaturdayPrime Rib Evening

Available after 4pm every Friday and Saturday night is our herb crusted prime rib of beef. Our prime rib is slow roasted for several hours in our 1980 alto shaam. It is served with au jus, mushrooms and your choice  of side dish. Available in 12oz $19.75 or 16oz $22.75




LambA Lamb Lovers Delight, Saturday Nights

Every Saturday night after 4pm we will be serving slow roasted leg of lamb with mint demi glaze. It will be served with our mashed potato of the day and roasted cauliflower topped with parmesan cheese. $19.50

fajitas
Sunday, All Day, 
Sizzling Fajita and Margaritas

You get a chicken fajita with a 64 ounce pitcher of margaritas, serving 2 for $20!


 
On Special This Week
La Quercia Prosciutto Bruschetta

Garbage-zola Salad

Panini Sandwich Combo- Roasted Lamb, Arugula, Tomato and a Feta Cheese Spread. Served with Walnut, Mesculyn and Gorgonzola Salad

10 oz. Australian Lobster Tail

Broiled Walleye with Lemon Walnut Crust

Filet Rene

Butter Garlic Infused Chicken Breasts

Lobster Ravioli in a Saffron Cream Sauce

Swiss Chard with bacon, tomato and white wine

Housemade Peach Pie

Bing Cherry Marcarpone Cheesecake

Win A Free Lunch
Foodie Fight Contest 

 

foodie fight
Each week in the newsletter we will ask three questions from the foodie fight cards. The first person to email us (see link below) the correct answers to all three questions will receive a complimentary lunch. The winner has to have the exact answer for all three questions, no exceptions! The following week we will publish the correct answers and the winner of the previous week. So come in and have a drink, study the cards, test each other and have fun. Good Luck!



1. What East Indian bread is baked clinging directly to the side of a tandoor oven?

2. What food taboo is depicted in the movie "The Silence of the Lambs" (1991)?

3. Who was the host of America's first TV cooking show, I Love to Eat, which debuted in 1946?


Email your answers to foodiefight@uptowngrill.com

Fine Print...
You must be the first person to respond with all three correct answers.
The response must go to the email address in the above link.
You must reply within 24 hours from the time the newsletter is published.
Participants are eligible to win a limit of 3 times a year.

Last weeks questions and answers...

1. What film was Starbucks Entertainment's first movie venture, promoted on about 4 milliion beverage sleeves a day?  AKEELAH AND THE BEE (2006)

2. What is coral in a lobster?  THE ROE

3. In what state was the Toll House Inn, where Ruth Wakefield invented the chocolate chip cookie in 1937, located?  MASSACHUSETTS

Last weeks winner of the free lunch ....... Sandy Falco
Email Policy
Uptown respects your privacy and will not sell or distribute your personal information.

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
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