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Bonjour Mes Amis
New and Improved Sidewalk Dining
It had been 15 years since we moved from our sleepy little place next door. In the last few years, our downtown has gone through a pretty impressive facelift from what it was when we moved in. Although we still do have a few "eyesores", overall the improvements have been enough that we are actually wanting to spend time outdoors.
 After 15 years, our awnings were starting to look tattered and ripped. A couple of years ago, we added some sidewalk tables, but we were never really happy with the comfort and the feel of our "sidewalk cafe". When we embarked on our recent awning and exterior upgrade project, this was one of the issues we wanted to address. Whenever my wife Rita and I go anywhere and there is a cute little outdoor cafe, I would get prodded by her saying, "why can't we do this?". She would love the feel of the Parisian outdoor cafe. People relaxing, lazily reading newspapers, lounging pooches, watching the world go by.  In order to define this space a little better and keep the hot sun off of our diners, we added some roll out awnings to cover this dining area. Whenever Rita and I would go to our trade shows, we would pass booths that would be selling vintage rattan French outdoor cafe furniture and the classic white onyx bistro table. She would tell me every time, this is what I want to do. As you can see these additions are in place today ready for you. So grab your beret, a newspaper , an espresso or glass of wine. Bon Appétit! | |
Click any picture for a better view.
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From the Bar
Preparing a Great Summer Drink
By Andrew
 With the hottest days of the year already here, I thought it wouldn't be a bad idea to pass on a couple thoughts I have on Summer cocktails. When I'm thinking about "Summer drinks", I almost always think a little sweeter and fruitier than I would for a drink of any other season. There are so many more fresh ingredients and garnishes to choose from and I've always believed that the more fresh ingredients you can incorporate into a drink, the better the end product will be... and speaking of garnishes, I will say that a great garnish can make any drink twice as good.
Fresh fruits, veggies, or mint from your garden would make a great garnish. Right now, our current special drink menu here at the Uptown has us using lots of fresh mint, pomegranate juice, orange juice, and of course fresh lime and lemon juice. Who doesn't think of lemonade stands when they think Summer?
Before you start building a drink, it's always a good idea to familiarize yourself with your ingredients before you just start pouring stuff into your shaker. If you're working with a spirit or liqueur that you haven't used before, smell it, taste it, get a good idea of what kind of flavor it is going to bring to your drink. Consider all of your different options for mixers. Do you want the tartness of lemon or cranberry juice, and/or do you want to incorporate something sweeter like pineapple juice or a little simple syrup. After putting yourself through this process a few times, you may be surprised how easy it can be to create great cocktails if you just take your time and think about what you really want.
With that said, let's say you have come up with your favorite martini recipe. It is possible to bottle that cocktail and keep it in the fridge. This idea works great for cocktail parties or if you just want to have that cocktail on hand whenever you want. It's simple to do. Just follow the same ratios of ingredients, scaled up to be a bigger batch. Then you have to remember that when you make this drink in a shaker, some of that ice is melting and slightly diluting the drink. That effects the flavor more than you might think. I would recommend adding 1 ounce of water to ever 4 ounces of ingredients when you are bottling. Pour that into any clean bottle and stick it in the fridge to have your favorite martini on demand whenever you want. Enjoy.
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Shark Week
Buffalo Shark Wings
By Jim
 Discovery channel's Shark week first aired back in 1986 and has become an annual tradition for the network to feature programs to help the average person have a greater respect for sharks other than as killers. Sharks are considered to be one of the fiercest animals in the sea and they have earned a week long television series of programs dedicated to understanding them. This year it begins July 31st and continues all of next week. Each day has a different feature that helps explain these animals. Since its inception, shark week is now considered the longest running program event on cable. Click the link below to see the lineup schedule of all of different programs. It has become an admiration of the majesty of "nature's perfect killing machine". The videos and pictures always seem to awe us viewers.  Now how does this pertain to us? This week, we are featuring on our appetizer menu, buffalo shark wings. These "wings" are deep fried strips of shark tossed in buffalo wing sauce. Served with creamy bleu cheese and celery. Come in and get a bite. Discovery Channel - Shark Week |
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Industry Laws
California Food Handler Cards
By Ryan
 A few months back I had written about a law that was going to require any person in the state of California that handles food to hold a food handler card. The card would verify that they have passed at least, very basic training in food sanitation processes, of which there are many. While I still feel that the general idea behind this is good and in the best interest of everyone, we are starting to get some feedback in just the first few weeks of this law being enacted. The reason this is important in our context is that if the law works in California, it could very easily be passed in other states, such as Illinois. Because of that, I feel it is worth following. The law took effect July 1st, but as the author in the attached article explains, many restaurants did not know. Because of this, they actually have until January 1st, 2012 to have all employed staff pass the food handler test. After January 1st, they will be at the mercy of the county health department for any employee on staff that does not have a food handler card. Just like government to enact a law, yet half the industry has no idea. He goes on to say that only a narrow band of people who work with food actually will be required to take the test. Those that work in a food truck, pop-up restaurant, school cafeteria, or those that prepare food sold in a grocery store, don't have to have the card. There is also another exemption that relates to unionized employees. So for example, if there is a restaurant that is just a restaurant in their own building, all employees are required to have a food handler card. Yet, the same exact restaurant at a different location, within a hotel for example, has employees that would not be required to have a food handler card because the hotel is unionized. It leads to the question of what type of training you must have before becoming members of these unions. The answer is none. By law, these types of restaurants have to have at least one person on staff that has been certified, which is much like the law in the state of Illinois. Below that, there are no requirements. So all of these hotel restaurants can hire new employees without the expense or requirement of the food handler card. While the same restaurant down the street in it's own building must incur the food handler training expense, time, effort and requirement. Sound fair? 
The article's author goes on to say that he could not get any answers into nursing homes or hospitals and what the exact requirements or exemption reasons were for the food handlers within those industries so I'm sure we'll hear about that soon. Sounds like another very grey area. There was also one restaurant owner who said he had 100 employees get certified at $10 per employee online. Only to find out that the online source they used was not acknowledged by the state, despite any online government listings of which companies were and were not acknowledged.
This was my fear. A government mandated law on food handlers that only certain food handlers have to follow, while others are exempt. A law with too many loopholes, exemptions and free passes that cause more confusion and anger. Again, I think the idea is wonderful, but those in California are seeing another law that does not apply to everyone it should. Where is the fairness in this? Who will follow up on all these "food handlers?" Who pays the cost of this? More questions than answers!
The many loopholes in SB 602 Food Handler Card Law
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Famous Diners
Walt Willey at the Uptown!
By Nikki
Walt Willey, also known as Jackson Montgomery on the soap opera "All My Children", was here at the Uptown this past weekend. He was born in Ottawa, Illinois and was a member of the class of 1973 at Ottawa Township High School. It wasn't until 1987 that he got the role on "All My Children". In 2009, Willey starred in a live theater performance of "The Odd Couple" with fellow "All My Children" star Jill Larson at his old high school. He hopes to reprise community theater in his hometown. Thanks for stopping in!
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New Special
"Burger Me" Thursday - Burger and a Beer 10 Bucks!
 Available all day every Thursday, we will be offering an enticing and different gourmet burger along with any beer for just $10. This is correct, any beer, including our selection of 10 microbrews! This week we are doing the "Caprese Burger." Topped with fresh mozzarella cheese, tomato, basil and cracked black pepper. |
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Three Things to Try
By Aly - Miso Glazed Sugar Snap Peas - This is by far one of my favorite special vegetable sides. We use fresh sugar snap peas that are perfectly sauteed in sesame oil and miso soy glaze. Miso is a traditional seasoning and can be seen throughout Asia, primarily in Japanese Cuisine. Miso's main ingredients are soybeans, fermented rice/barley, and salt. It has a lot of protein, vitamins, and minerals. If you want to eat something different with an Asian flare, "peas" try these peas.  By Brett - Lump Crab and Fruit Salad - This week I recommend you try our lump crab fruit salad. The presentation of the salad is awesome, there are so many colors! The salad comes on a bed of iceberg lettuce decorated with colorful fresh fruit. Some of the fruits include watermelon, pineapple, grapes, kiwi and trio of melon. In the middle of the salad there is a scoop of real lump crab meat (not the fake stuff) and a scoop of cottage cheese. To top it off the best part is it also comes with a scoop of orange sorbet, so now you don't even need to order dessert! This special salad has been a big hit so stop in while it lasts!
 By Nikki - Pineapple Upside Down Pie - Dessert is my favorite part of a meal when I go out for dinner. At the Uptown, we change the flavor of our pie every week. Currently, we are featuring a pineapple upside down pie. All of our pies are housemade, and this one is one you don't want to pass up. The wonderful taste of pineapples with the delicious, fresh crust is marvelous. Not only do you get this tasty piece of pie, it also comes with a scoop of Sisler's ice cream. Yum!
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"Not Your Everyday Specials"
Monday Nights, Steak Diane
Every Monday after 4 pm, we will be serving Steak Diane for $14.75. This will be just like the Red Door Inn. With Victor's stamp of approval.
Wienerschnitzel 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.
Burger Me Thursday
Each week we change our bizarre burger and serve it all day with any beer in house for only $10! This week we are doing the "Caprese Burger." Topped with fresh mozzarella cheese, tomato, basil, cracked black pepper.
Friday 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 Saturday 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 or 16oz
 A Lamb Lover's Delight, Saturday Nights
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 our special vegetable of the week.
Sunday, All Day, Sizzling Fajita and Margaritas
You get a chicken fajita with a 64 ounce pitcher of margaritas, perfect for a relaxing Sunday! Serves 2 for $20!
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On Special This Week
appetizers
sushi platter
fresh yellowfin tuna, salmon, and hamachi served sashimi style over
shredded daikon with black and white caviar, wasabi, pickled ginger and soy 14.75
buffalo shark wings
deep fried strips of shark tossed in buffalo wing sauce.
served with creamy bleu cheese and celery 8.75
all american artisanal cheese sampler
1. Crave Les Freres Farmstead Cheese(USA) 2. Reny Picot Mantoro Michigan Manchego(USA)
3. Satori Bellavitano Gold (USA) 4. Widmer Cheddar(USA) 5. Roth Buttermilk Blue Affinee(USA) 6. Sap Sago, Switzerland. serves 2 to 4 people 19.75
oysters on the half shell
east beach oysters from ninigret pond, rhode island. deep cupped
and medium size with a salty and rich finish. served with a mignonette 11.75
salad
lump crab and fruit salad
real lump crab meat salad on a bed of lettuce with cottage cheese,
orange sorbet, kiwi, grapes, strawberry, pineapple and a trio of melon. 13.75
sandwich
mesculyn salad & panini sandwich combo
cuban marinated beef, smoked gouda cheese, tomatoes, dill pickles
and a black bean aioli. served with a mesculyn, walnut and gorgonzola salad.
balsamic vinaigrette dressing 10.75
with cup of soup of the day 12.25
entrees
three way filet
4 oz. applewood smoked bacon wrapped tenderloins of pork, beef
and lamb with a porcini mushroom sauce. served with balsamic glazed
baby carrots and sauteed spinach and lentil 21.75
infused chicken
two six ounce butter garlic infused chicken breasts
served with a white wine cream sauce and our seasoned rice blend 13.75
mustard and fennel crusted sockeye salmon filet
10 oz. sockeye salmon filet crusted with stone ground mustard and fennel.
served with fresh sugar snap peas sauteed with sesame oil and
miso soy glaze and black pepper cous cous. 19.75
lemon pepper red snapper
broiled lemon pepper red snapper filet.
served with sauteed spinach and roasted red pepper butter. 17.25
crab ravioli pan roast
lump crab stuffed ravioli served in a light white wine cream sauce
and topped with corn and bell pepper confetti. 15.75
side
miso glazed sugar snap peas
fresh sugar snap peas sauteed with sesame seed oil and miso soy glaze. 5.75
dessert
pie a la mode
housemade upside down pineapple pie,
warmed and served wtih sisler's french vanilla ice cream 5.75
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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 herb, often paired with tomatoes, has a large, crinkly leaf and flavors of mint, clove, citrus, and anise?
2. What, after the shell, does the diner remove from steamed littleneck clams before eating?
3. What pasta pillow was popular by 1284 in Rome?
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. How many large whole eggs yield 1 cup? FIVE
2. What two elements must be kept away from leftover wine if it's to keep its flavor for a day or two? AIR AND HEAT
3. What is served "hot," "cold," or "in the pot nine days old" in a British nursery rhyme?
PEASE PORRIDGE OR PEASE PUDDING
Last weeks winner of the free lunch ....... No Winner
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Uptown Grill
601 First St.
La Salle, IL 61301
815-224-4545
Monday - Thursday
11AM -10PM
Friday - Saturday
11 AM - 11PM
Sunday
12PM - 10PM
uptowngrill.com
Uptown respects your privacy and will not sell or distribute your personal information.
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