Wednesday, September 21st  

Behind the Bar  

New Beers on the Menu 

By Jim 

Just this week, we have added a few new beers to our bottle list. With 10 draft and now over 15 bottles on our beer list, each has a little different style and character that should allow you to find one that best fits your taste. Bell's brewery is located in Kalamazoo, Michigan and began the beer making process in 1985. Over the years, they have grown into a regional craft brewery that makes over 20 different kinds of beers. With their main brands stretching over the entire Midwest, they also brew smaller batch beers found only in their own brewpubs. We have brought in their Oberon to finish out the summer season. It is a traditional wheat ale fermented with Bells' signature house ale yeast and it is mixed with spicy hop character and fruit aromas. Although the summer is coming to a close, the orange fruit of this style of beer can and should be enjoyed any time of the year. 

Smuttynose Brewing company is located in the historic seaport of Portsmouth, New Hampshire. To be honest with you, I have never had a New Hampshire beer. They were founded in 1994 and have evolved into the states leading craft brewery. The company is named after an island that comprises a group of islands called the Isles of Shoals, located off the coast of New Hampshire and Maine. Their distribution primarily deals with the east coast of the country. We have brought in their Old Brown Dog Ale. This is the 2nd oldest member of at least 16 beers. This beer is a classic example of an "American Brown Ale". It is a medium to full bodied beer with chocolate and caramel malts. This is an ideal beer to introduce newbies to craft beer because it has a genuine mild palate and easy drinkability. One thing I found interesting, is their website had a page dedicated to "man's best friend". No, I am not talking about a bottle of beer. The page consists of hundreds of pictures of old brown dogs. They are always asking for new pictures to be submitted and posted to their page. Here is the link. I found this interesting, for all of you dog owners. 

Founders brewery was founded by two beer loving friends right out of college in Grand Rapids, Michigan. Although fairly new in the beer making world, born in 1997, this company has some excellent beers that have made this brewery sky rocket to one of the best craft brewers in the world. They have evolved into one of the highest recognized in the United States and have been ranked as the 2nd best brewery in the world by industry standards, ratebeer.com and beer advocate, while winning numerous awards at the annual Beer World Cup. Dry Hopped Pale Ale is the one we have and it is a testament to Cascade hops in a bottle. It is a medium bodied pale ale with a distinct floral aroma, citrus flavor with a malty sweetness and balanced hop finish.

Stone Brewing Company is a craft brewery born in 1996 in San Marcos, California. It is best known for its high hop character style of beers. It is consistently rated as one of the best breweries in both the U.S. and the world by beer advocate and rate beer. IPA or Indian Pale Ale is by definition, a highly hopped and high alcohol level beer. There is a myth that this style was created as a highly hopped pale ale that formulated to survive the long voyage across the ocean via ship from India. Stone IPA is true to this style. It has huge hop aroma, flavor and bitterness. It has a ton of hop-head and malty character. For those new to this style, you will be suprised. The in-your-face hop aroma and flavor is up front. For those of you that have seen the TV series Weeds, one of the main characters, Andy Botwin is occasionally shown drinking Stone IPA.  

 

Around the Industry 

Top 10 Rules of Dining Etiquette 

By Ryan

In July, a restaurant and review site called Zagat came out with the top 10 new rules of dining etiquette. I wanted to share the list with you and review the list from a restaurant standpoint. Often, it's us restaurant people that hear about all the things we do wrong. The dining etiquette list discusses topics from who pays to making reservations to getting up and leaving, a very wide range. Here is the list, whether you work in a restaurant or dine out frequently, this list might help you on your next trip out. 

1. EQUALITY

Women and men should be treated as equals. Still, a plurality of diners says that men are treated better than women. The explanation given is that men are more likely to pay the bill and tip. How dated can you be? She probably earns more than you.

My view: Treat everyone the same. There's nothing worse than going above and beyond your service for the male faction of the table. When he or they don't pay the bill, you are likely in for a pretty tiny tip.

2. PAYING FOR IT

Whoever initiates a dinner date pays. Long ago, women were handed menus with no prices on them. Nowadays, whoever did the inviting should be expected to pay for the meal, unless you've worked out another arrangement in advance.

My view: Please don't fight over the bill, we hate that. Our rule, whoever asks first gets the bill first. From there, it's all up to you!

3. ORDERING FOOD

Forget gender - people should order when ready. Sorry, Emily Post, but gone are the days when women were expected to go first. Since menus can be long and complex, regardless of your sex it's a courtesy to order first and buy your tablemates a bit more time to decide.

My view: We can get very busy in a very short period of time. So if you are not ready to order, please don't say you are, and make us stand there for 2-3 minutes while each person down the line decides. The list is correct. If your ready to order, just order.

4. HANDHELD VICES

Do not talk, text, tweet, e-mail or surf the web at table. It's rude, say 63% of diners. A whopping 73% advise turning off ringers. If you have urgent business to deal with, step away from the table briefly to handle matters. 

My view: Politely just step outside. 99.9% of diners do not want to have to listen to a recap of the day on wall street let alone what you and your friend are doing the next day. Exercise common courtesy.

5. KIDS, KIDS, KIDS

It's fine to bring children to dinner in most restaurants. But don't do it at places where they'd elevate the decibel level or that are meant to be romantic. Zagat surveyors split over the age at which children should be allowed: 38% say from birth while the same percent argues five years or older. Tellingly, 61% believe restaurants should be able to ban children.

My view: Well, banning I believe is a bit extreme, but the list is again correct. Probably not the best idea to bring your child to a restaurant that requires a suit and tie, but when you do bring your kids, teach them how to behave.

6. DRESSING DOWN OR UP

Dress casually. This is known as the "Los Angelization of dining." Hardly any restaurants require ties and jackets anymore. Even the tiny minority that do won't object if you put your jacket over the back of the chair. About the only rule left is "don't be a slob." Alternatively, you may want to "dress up" to impress your companion.

My view: We are in the same boat. Jeans and a shirt are just fine. Suit and tie......hey that works too.

7. SERIOUS RESERVATIONS

Honor your restaurant reservations or cancel them on time. People should treat dining reservations as the important commitments they are. Holding an empty table for a no-show does real damage to a restaurant. If you make reservations and fail to cancel in advance, you'll deservedly become persona non grata at the restaurant.

My view: We don't get mad if you cancel. If you don't show up, that's what makes us mad. It takes 10 seconds to call and let us know you are not coming. We might hold your table for 20 minutes before we give up, it takes just 10 seconds to call.

8. OK, NOW GET OUT

Don't overstay your welcome at a busy restaurant. To clarify: Take your time and enjoy your food, wine, conversation and after-dinner treats. Nobody should ever feel rushed. But interestingly, 60% of Zagat surveyors nationally support restaurants setting time limits on tables during peak hours. Remember, next time you may be the one waiting in line.

My view: Enjoy yourself, sit back and relax. We are here to take care of you. However, there are times where 3 hours might be a little excessive.

9. LONG LIVE CHIVALRY

Men go through doors first, and then hold them open for women. We know, we know. This is the one rule of chivalry that will never die, even if it's been updated (men used to allow women to go first). Bottom line: two people can't go through a door at the same time. So to the women out there who find this notion antiquated, please, humor these poor men. Let them get the door - they'll let you get the bill or walk on the outside once out on the street.

My view: Just the hold door for her!

10. REMEMBER YOU'RE THE CUSTOMER.

And the customer is always right. Too often customers feel they are being judged by the wait staff. That's exactly wrong. Short of berating the waiter, you should expect to receive hospitable, efficient service and good food at any restaurant. If that doesn't happen, take your money elsewhere and tell the next 10 people that you meet.

My view: A lot of customers don't know much about food or wine and that's where your server comes in. Any server judging you for your lack of food and beverage knowledge should spend a day in your shoes. Purely not acceptable. If your not sure, ask questions. This is what we do!

Hopefully many of you were able to make it out to the Vintage Illinois Wine Festival at Matheissen State Park this past weekend. It was a spectacular event. I was able to attend this event on Sunday though the weather wasn't ideal, but the rain and muggy weather did not hinder my experience in the least. I had a blast tasting wine with a few of my close girlfriends. I'm a huge advocate for buying local and try to whenever I can. Some of my favorite wines are made in the USA and come from Illinois, which is what brought me to write this article. With that said, here a few of my favorite wineries and wines that I was able to sample at the Vintage Illinois Wine Festival. 

Prairie State Winery of Genoa, Illinois. This winery was established in 1998 and has been producing wine ever since. Prairie State Winery is a proud supporter of the "Think globally, Drink locally" movement in which they pride themselves on making their wine exclusively using Illinois' grown grapes. They use 100% stainless steel tanks and oak barrels for all of their wines. The wine I enjoyed the most from this winery was their SNAP! wine. It was particularly memorable to me because it was unlike any other wine I have ever tasted. SNAP! is white wine that is flavored with organic ginger. Ginger can be considered hot as well as being fragrant. If you like things on the spicy side, you will love this wine. I recommend drinking this wine with Asian cuisine like sushi.

Kickapoo Creek Winery of Edwards, Illinois first began producing wine in 2001. Since then, this winery has continually produced a large variety of red and white wines on over 250 acres of land in which 14 of these acres are used to plotting grapes. The people working the tent from this winery were so nice and very informative. I enjoyed talking to them because their passion for wine was contagious and they were happy to talk to me about their wine making process. My favorite wine from Kickapoo Creek Winery was their Nookeenay Meskwaai wine, they called it "Nookee". Hands down this was my favorite red wine that I tried that day. Nookeenay Meskwaai is a savory red wine that is made from a Chambourcin and Foch grapes. This wines given name Nookeenay Meskwaai comes from the Kickapoo tribe and means "Red Shadow". This wines perfect harmony was balanced by its bold yet sweet savory flavors. It was neither too robust nor too light, it was just perfect.

Wild Blossom Meadery & Winery of Chicago, Illinois. This meadery and winery represents the south side of Chicago and has won numerous awards. Mead is made by fermenting honey with yeast and its consumption and production goes way back (8,000 years!). Honey bees collect nectar from the many prairies throughout Illinois as well as the sand dunes along Lake Michigan.  I was very impressed by their selections of mead they had to offer. Their reputation holds true in my eyes being, the finest producer of honey wines in the Midwest. The mead they create is exceptional and they offer a wide array of flavored honey wine such as Apple Cin, Blue Berry Mead, Chocolate Honey Buzz, Pirate's Passion, and Hibiscus Flower Mead and many more (check out their Website). Melinda, an employee here, was spotted that day enjoying Pirate Passion which is made with hot chili peppers and its bottle is a skull. She said it had a fiery finish. I on the other hand, was not as brave as Melinda to try this wine. I tried the Hot Honey which was spicy and just right for my taste buds. 

Among many of the out of town vendors from throughout the state, I was happy to see the Illinois Valley representation of August Hill Winery and Illinois River Winery of Utica, Illinois. We are truly fortunate to have these two wineries so close to us. Melinda said her favorite wine from August Hill Winery is their Vingnoles because it is not too dry and not too sweet. My favorite is August Hills Almond Fusion because I love almonds. This wine is a sweeter wine and would compliment any dessert. Illinois River Winery also has some great wines that I was able to taste as well. I liked so many of their wines but if I had to pick, I would say the Hallowine is my favorite. Hallowine is a honey crisp wine that is spiced with cinnamon and nutmeg. This is a fall wine you must taste!

"Burger Me" Thursday 

Burger and a Beer for only 10 Bucks!  

"Reuben Burger"  

Three Things to Try

 
By Andrew - Agave Kiss Martini - With the growing popularity of tequila in America, we've been experimenting with it more and more lately.  Finding great uses for it outside of where you would usually find it... in a margarita.  After you have made dozens of different flavored margaritas, I feel it almost gets boring to do.  Don't get me wrong, I love a good margarita, but there's only so much creativity that can go into making one.  One drink that we've been making with tequila is the "agave kiss" that is currently on our special martini list.  We use Corzo Silver tequila, Chambord and cream to create this smooth tequila martini.  You can definitely taste the tequila, but you don't have to be a cowboy to enjoy it because the Chambord and cream really mellow it out.  Come try it out and experience tequila in a new way. 

By Anna - Riesling - One of our house white wines has recently caught my eye. The Skyleaf Riesling is from the Waipara Valley in New Zealand. The bottle reads that the "Skyleaf represents the clean pure terroir of New Zealand." When I first tried a glass, clean and pure were the words that came to mind. Try it for yourself with one of our seafood dishes. Also, we just added many new wines by the bottle to our list. Have your own wine tasting right here at the Uptown!

"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.

Fish Taco Tuesdays

Every Tuesday, we will be serving fish tacos. The taco includes panko breaded tilapia, red cabbage, chipotle mayonnaise, and a mango salsa. They will be served with corn chips and adobo sauce. Available for dine in and carryout. 3 for $6.75 or 2.50 each. 

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- "Reuben Burger"

Each week we change our bizarre burger and serve it all day with any beer in house for only $10.00! This week we are doing the "Reuben Burger". This Thursday, September 22nd, we will be offering our gourmet half pound burger with sourkraut, corned beef, swiss cheese, and thousand island dressing. Delcious!!

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   

Boneless Pork Loin, Saturday Nights

Saturday night after 4pm we will be serving a slow roasted boneless pork loin. It will be served with our mashed potato of the day, our special vegetable of the week and a bourbon demi glaze. All for $16.75  

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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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 beloved baking oven was inspired by New York City pretzel vendors and debuted in 1963 in the colors of turquoise and yellow? 

2.  What did pharmacist John Pemberton sell to fellow pharmacist Asa Chandler in 1887 for $2,300? 

3.  In which Asian cuisine is it not customary to hold a rice bowl close to your mouth? 

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 is the Italian garnish, usually served with osso buco, made of minced parsley, garlic, and lemon peel?  GREMOLATA  

2.  What is the term for baking a pastry shell before it is filled?   BLIND-BAKE 

3.  What is "sterlet," a rare variety of seafood once reserved for Russian czars, Iranian shahs,  and Austrian emperors?   CAVIAR

Last weeks winner of the free lunch .......  Karl Ribas 

Uptown Grill

601 First St.

La Salle, IL 61301

815-224-4545

Monday - Thursday

11AM -10PM

Friday - Saturday

11 AM - 11PM

Sunday

12PM - 10PM

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