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Industry Controversy
No Kids Allowed
One of the current hot topics in our industry is the ban on children in restaurants. The most recent restaurant to enact the ban was a place in Pennsylvania called McDain's. They have banned children under the age of 7. There are several restaurants, movie theaters and airlines that have been following in their path. Attached are a few articles that reference them.
I have the unique perspective here in being able to step back and look at this issue from both sides. I am a new father and I also try to run a restaurant business. I've thought about this for a few days and the only conclusion I can come to is one of anger and bewilderment. We have generations of families that dine here. We have been in business now for 26 years. I was 5 when we opened. My parents and their friends ate here with us when we were young children and now my friends are dining here with their children. Hopefully their children will dine here with their children and so on and so on.
It just does not make any sense to me, to place a ban on children. If I am not allowed to bring my child somewhere because they are too young, I would make it a point to NEVER go there again. That's how I feel about this. Why would I want my child to go to a place that did not allow them to go there at any point in their life, young, middle-aged or old?
I also need to look at this from a customer's perspective and try to understand why an owner can enact this ban and how he can see his business increase by 20%. There's a reason there's a facebook page titled NO KIDS ALLOWED. Customers feel very strongly that because they are paying for a nice meal they deserve an atmosphere that allows them to enjoy themselves, and they would be 100% correct. The sound of crying children tends to ruin it for people that don't want to deal with them or went out to get away from the crying.
These are things I can understand. I get it. Not everyone wants children. But, why not ban the parents that allow their children to run rampant or terrorize your place of business? As a business owner, you are reserved the "justified right of refusal" to anyone acting unruly in your place of business. But, these are children we're talking about. They don't know better. It's our job as parents to teach them right and wrong. It's our job to take them outside when they are screaming and calm them down. It's our job to teach them it's not okay to run around a public place where people are trying to enjoy themselves. If parents don't do that, then parents are not doing their job. Business owners certainly have rights and I don't want to take them away. However, I don't think anyone has the right to discriminate and it troubles me even more to see other people condone it.
Local Restaurant's 'No Kids Allowed' Policy Starts Nationwide Trend
Mom's the Word: It's OK to bar kids from some restaurants
No Kids Allowed Facebook Page
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Around the Uptown
"Stemmin' Out"
By Aly
Here at the Uptown, we pride ourselves on the amount of tasks we do in house, whether it be making our own dressings and sauces, to baking our bread daily or carving our meat. Some of the tasks we do here may be considered small like arranging flowers for each table and the front desk and probably go unnoticed too. I'm sure many of you are thinking right about now, what's the big deal? They are just flowers in a vase, but to me they are more than just that. I believe that flowers can enhance your overall dining experience. If done properly, the addition of flowers can make the entire atmosphere feel lively and make the room very pleasing as well as fragrant. The aroma's of the flowers oils can awaken your senses in a positive way while dining. To achieve a sensual and organic feeling in your own home, I recommend using fresh flowers over artificial or silk flowers. Personally, I feel fresh flowers are more inviting than fake flowers. I'm not an expert by any means on flower arranging, but here are some tips I've learned along the way (with trial and error of course). First, cut the stems at slant. That way the flowers can receive the maximum amount of water. Next, change the water frequently and keep them in a cool space. To extend the life expectancy of fresh flowers, I highly recommend keeping them in the refrigerator over night, especially if you plan on turning down your AC before you go to bed. When picking out the flowers at the actual store, you should actually touch the flowers. Look at the edges of the petals and the stems to determine how old or fresh the flower is. It is crucial to touch the flowers blossoms and inspect the flowers themselves in order to ensure that you are buying "fresh" flowers that wont die within a day. Also, be weary of flowers that have recently gone on sale because it is likely to mean that they have been there for awhile. However, it could also mean that the store is trying to make room for more merchandise and you are going to get a bang for your buck. In this case, be sure to check whether or not the head of flower seems soft or firm. A firm flower is obviously good, because that means the flower is fresh and full of water. The actual arranging portion of flowers really is a matter of opinion but here some of the things I do. I try to create as much height and dimension as I can with the least amount of flowers. I do this primarily because of their cost and lifespan. Flowers that create lots of volume are something I look for because that can be cut apart especially when trying to fill multiple vases. Look for flowers that have open and closed buds depending on the duration in which you want the bouquet to be at its fullest proportions. If some are open thats good but if some aren't that's also good because during the week they will probably open. This will make the bouquet new again, that is if your watering and cutting the stems properly. Lastly try to pair colors and textures in a cohesive manner. For example, some colors don't complement each other as well as others. I personally like to pair oranges and purples together. These are things that are subjective, but need to be taken in consideration. Also, keep in mind the shape of vase, its color and height when picking out flowers. The arranging portion is my favorite part because it is trial and error. If you mess up, you try again by rearranging, changing vases or the color schemes. With that in mind, I hope you feel compelled to create your own arrangements for any occasion and don't feel afraid to ask others for advice. I know I wouldn't feel as confident as I am writing this article if I hadn't asked for advice from someone!
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Behind the Bar
St. Germain Liqueur
By Jim
I would like to introduce you to a liqueur that we have been seeing in some great cocktails this summer. St. Germain is the first liqueur in the world created in the artisinal French manner from freshly picked elderflowers. The flavor of this liqueur is that of a citrus. A perfect blend of passion fruit, pear, lemon and grapefruit that almost creates its own unique fruit flavor. It is made in only very limited quantities because there are no more than 100 farmers that harvest these flowers each year. In late spring of every year, the elderflower blooms and they are harvested in the Savoie region of the French Alps. In a matter of days, the entire harvest is picked and brought to the town of Dijon. It is then mixed with pure cane sugar and eau de vie, a clear fruit brandy. This is the perfect time of year to enjoy it, a hot summer and a cool citrus cocktail made with these citrus fruits. This liqueur is great used in sangrias, margaritas or mixed with champagne. Next time you are in, try our St. Germain White Sangria. It is made from scratch with all the freshest summer fruit, white wine and St. Germain liqueur. Although it may still be too humid for the patio, this will surely refresh your taste buds.
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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 offering the "Mac Daddy Burger." It is topped with a family recipe of elbow macaroni and swiss cheese with caramelized onions. This burger is the "Mac Daddy" of all burgers. Available all day every Thursday.
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Three Things to Try
By Ryan - Almond Mocha Java - The art of after dinner drinks has become something of a lost art. Everyone seems to always be in such a hurry to "eat it and beat it." We could all use a little relaxation time. Next time your in, sit back and do an after dinner drink. I suggest trying our Almond Mocha Java. I think this is one of our hidden little secrets on our menu. Of all the different types of after dinner drinks, this might be one of my favorites. House blend coffee with melted white chocolate, whipped cream and amaretto, this after dinner drink is perfect for any time of year. By Josh- Hendrick's Gin- Being a college student and having a limited budget, I am not able to have the finest of liquors to try. On a rare occassion, I was able to get my hands on Hendrick's Gin. As a spirit of high caliber, people my age typically don't sample things as good as this. Distilled in small batches, this gin is made from traditional ingredients, most noticeably juniper. But with this gin, the distiller's add Bulgarian rose and cucumber for a very refreshing and original finish. Best served on the rocks or with tonic, I recommend having this served with a fresh slice of cucumber for a new twist to an old favorite.
By Nikki - Strawberry Cheesecake - When we get a different dessert on our specials menu, I am always excited to see what it's going to be. Right now, we are offering a piece of our strawberry cheesecake for dessert. I'm telling you, do not miss this cheesecake before it's gone. All of our cheesecakes are housemade, and I must say they are always delicious. The first bite hits you with such a fresh strawberry taste. I hope you can stop yourself after one piece!
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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 - "Mac Daddy"
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 "Mac Daddy" Burger. Topped with a family recipe of elbow macaroni and cheese with onions. Available ALL DAY Thursday, August 4th.
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
Pork Roast, Saturday Nights
Saturday night after 4pm we will be serving pork roast. 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
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 malpeque oysters from prince edward island, canada. deep cupped and medium size with a mild salinity and sweet 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 mortadella, havarti cheese, caramelized vidalia onions and stone ground horseradish mustard. served with a mesculyn, walnut and gorgonzola salad and balsamic vinaigrette dressing 10.75 with cup of soup of the day 12.25
wagyu burger wagyu burger served with tillamook cheddar and shiitake mushrooms
entrees
three way filet 4 oz. applewood smoked bacon wrapped tenderloins of pork, beef and lamb prepared medium well with a porcini mushroom sauce. served with sauteed spinach, sundried tomato 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
triggerfish triggerfish with zucchini, squash, roma tomato, baby mushrooms, and shallot with garlic herb butter
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
dessert
pie a la mode housemade blueberry pie warmed and served wtih sisler's french vanilla ice cream 5.75
strawberry cheesecake housemade strawberry cheesecake with graham cracker crust 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 is the name of the potato and onion omelet found on a Spanish restaurant menu?
2. What step in bread-making develops the gluten in flour, giving structure to yeast breads?
3. What is the name of a traditional English dessert that layers spirit-laden cake with jam, custard, whipped cream, and garnish?
Email your answers to [email protected]
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 herb, often paired with tomatoes, has a large, crinkly leaf and flavors of mint, clove, citrus, and anise? SWEET BASIL
2. What, after the shell, does the diner remove from steamed littleneck clams before eating? THE SHEATH FROM THE "NECK", OR SIPHON
3. What pasta pillow was popular by 1284 in Rome? RAVIOLI
Last weeks winner of the free lunch ....... Pua Borges
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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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