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Thursday, November 17th 

Uptown Updates    

Over 5,000 Subscribed!  

By Nikki

 

gulf coast fishermenAfter about two and a half years since the first Uptown Updates was sent out, the total number of people signed up to receive our newsletter surpassed the 5,000 mark! To us, this is a great accomplishment. A lot of time and effort goes into the newsletter each week, and we are happy to see it paying off. Thanks to all of you subscribers who read what we put together for you. Whether it's our food specials or something interesting we would like to share, we do it to spread the word and keep you all coming back for more.  

Weekly Special     

Surf Ur Turf! 

By Ryan

   

gulf coast fishermen

Our Friday night special will change just a little bit as we approach the holiday season. We have removed the broiled cod from the Seafood Trio and replaced it with a 4oz grilled tuna steak with tomato caper relish. This should complete the trio in a way that gives the dish the look it needs. 


gulf coast fishermen


Also, in an effort to "give" this holiday season, we have made available, a 4oz lobster tail to be added to any of our menu steak items for market price. Market price for a 4oz lobster tail is $4.88. That's right, order any steak off our menu and you can add a 4oz lobster tail for $4.88!
 

On Special   

Flat Iron Steak  

By Jim

 

gulf coast fishermenThe flat iron steak, also known as a top blade steak, was once considered a cut of beef that was only good for grinding into hamburger. This was due to a tough piece of connective tissue running through the middle of it. The term flat iron literally comes from it looking like an old fashioned metal flat iron.

After extensive research by teams from the Universities of Nebraska and Florida, they found that the cut was rich and deep in flavor with incredible marbling and developed a method for cutting and presenting it.
According to the researcher, "the cut is as tasty and tender as more expensive steaks, yet affordable enough for the average family to enjoy on the regular basis". It costs a lot less than a choice filet or strip steak. Although it is a new and an untraditional cut of steak that you will probably not find at most restaurants, it has really taken off here in recent years.

This steak is perfect for the grill, although many recommended not to cook beyond medium. 
For more information about this new flavorful treasure, click the link below.

Researchers say new steak's a hit with consumers 

  

This week will be a perfect time to try this relatively new cut. We chargrill it to your liking and top it with a chimmichuri sauce. Chimmichuri is a traditional Argentine green sauce made with finely chopped parsley, minced garlic, vegetable oil vinegar and red pepper flakes. The steak is then served alongside steamed yukon gold potatoes and roasted baby carrot.  
 

Uptown Products     

Wehani Rice 

By Ryan    


gulf coast fishermenWorking in a restaurant that allows you to experience new and fascinating products on a daily basis is a big a part of keeping things interesting. I think having that restaurant in a small community only enhances the restaurants appeal. Fortunately for you and I, we both get to enjoy the different things that the Uptown offers.  

One of our newer products is Wehani rice, and I suggest that you try this before it is gone. Sure, your thought may initially be the same as mine. Rice is rice, right? At least that's what I thought before I tried Wehani rice. I think our traditional Uptown rice blend is very good, but the Wehani rice is on another level. The flavor has almost a roasted nutty flavor and the texture of the rice is so soft that it is almost chewy, yet melts in your mouth.

gulf coast fishermenBeyond the taste of this rice, the more interesting thing about Wehani rice is that it is grown by one family, on one farm in the Sacramento Valley of California. They produce, package and sell the rice right from their own back door. This is the only place in the world where you can get Wehani Rice. Yet here it is, for you to try in LaSalle, Illinois. I personally enjoy discovering products that are produced in this manner.

Wehani rice has been produced since 1937 following a long family history of rice growing. The Lundberg family moved to California in 1937 from Nebraska. They have kept the farm in the family for over 70 years now. Not only is this a great tasting rice blend, they have developed farming methods to make it completely Eco-friendly and organic. The family thrives on being environmentally friendly. They have recently installed solar fields on their farm and are using 10% of their annual energy needs from these fields. By 2015, they plan on using 30% of their total energy from these fields. 

Wehani rice is not only a great product, but has a long single-owned family history behind it. This is just one example of the many products that we seek to find and offer on our menu. We hope it goes with a long line of products that we serve that differentiate the Uptown from all the others. 

 

Family History 

 

"Burger Me" Thursday 

Burger and a Beer for only 10 Bucks!  

 

gulf coast fishermen "Backyard Burger"   


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, our gourmet half pound burger is going to be topped with bbq baked beans, sweet and sour red cabbage cole slaw, chargrilled onion, and cheddar cheese.

    
Available all day Thursday, November 17th

Three Things to Try



gulf coast fishermen By Ryan - Cherry Jus - It's not often that a sauce can be the star of a dish, but I think that our cherry jus, which is served with our roasted duck breast special, steals the show. The sauce has a perfect amount of sweet, with a bit of tart to accompany it. I encourage all of our staff to sample a taste, because it's not often you are given the chance to taste something so original. To taste this sauce, you must order our roasted duck breast special, prepared medium, served with roasted baby carrots and roasted yukon gold potatoes. Geez, tough consolation prize!

gulf coast fishermen By Nikki - BLT Club Chop Salad - This week, we have the BLT club chop salad back on special. I get this salad every time we have it because it really is an excellent salad. You will find chunks of toasted warm pane bigio bread, turkey, grape tomatoes, applewood smoked bacon, and green onion tossed throughout the romaine. I like this salad so much because there is no over powering flavors and every bite you take is exceptional. Make sure you try this salad because once you get a taste of the applewood smoked bacon dressing, you will be in love!


gulf coast fishermen By Andrew
- Spaghetti Squash Bolognaiese
- Something that I have always loved about our menu here is the way a guest is able to mix and match different menu items to create their own ideal meal. We are always offering new, different items on special that are far from what you may expect to find.

Our new special side this week is spaghetti squash bolognese. The name pretty much says it all, we sautee spaghetti squash and top it with our traditional bolognese sauce. It's a simple dish, yet full of flavor. I have for years been a big fan of our spaghetti bolognese, and with the squash in place of the spaghetti, my favorite side dish has been given a nice remix. I also can't help but think that by topping squash with our hearty three meat sauce, I could even get my son to eat his vegetables!


"Not Your Everyday Specials"

 

 gulf coast fishermen

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 pineapple black bean 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.

  

 

 

 

gulf coast fishermen Burger Me Thursday - "Backyard Burger"

 

Each week we change our bizarre burger and serve it all day with any beer in house for only $10.00! This Thursday, November 17th, our gourmet burger will be topped with bbq baked beans, sweet and sour red cabbage cole slaw, chargrilled onion, and cheddar cheese. 

 

 

 gulf coast fishermen

Friday Nights, Seafood Mixed Grill

 

4 oz. grilled lobster tail with drawn butter, 4 oz. grilled tuna with tomato caper relish, 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. 

 

 

 

 

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!



On Special This Week 

appetizer

 

artisanal cheese sampler
1. Fromager D'Affinois Brebis (France) 2. Reny Picot Mantoro
Michigan Manchego(USA) 3. Clarissa Sardinian Goat (Italy)
4. Pinna Brigante (Italy) 5. Shaft's Aged Bleu Vein (USA)
6. Sap Sago, Switzerland. serves 2 to 4 people 19.75

tomatillo chicken nachos
fresh fried tortilla chips on a bed of shredded lettuce topped
with grilled marinated tomatillo chicken, del caribe cheese,
and pico de gallo 9.75

oysters on the half shell
beaver tail oysters from the east passage, narragansett bay, rhode island
elaborate briny flavor with hints of sweetness, bold, buttery flavor. served
with a mignonette 10.75

salad

blt club chop salad
chunks of toasted warm pane bigio bread, turkey, grape
tomatoes, applewood smoked bacon and green onion tossed
with romaine. applewood smoked bacon dressing 12.50

sandwich 

mesculyn salad & panini sandwich combo
sopressata, roasted red peppers and provolone cheese.
served with a mesculyn, walnut and gorgonzola salad. balsamic
vinaigrette dressing 10.75 with cup of soup of the day 12.25

entrees

herb roasted duck breast with cherry jus
roasted duck breast prepared medium served with roasted
baby carrots and a wild rice and oyster mushroom pilaf 22.50

flat iron steak
chargrilled 10oz flat iron steak topped with chimmichurri
sauce. served with yukon gold potatoes and roasted baby
carrots 19.75

stuffed chicken breast
breaded boneless chicken breast stuffed with ham, chives,
and havarti cheese. served with our rice blend 12.75

infused chicken
two six ounce butter garlic infused chicken breasts served with
a white wine cream sauce and our seasoned rice blend 13.75
 
char grilled swordfish
swordfish topped with strawberry pineapple butter. served with
wehani rice pilaf, swiss chard and broccolini sauteed in white
wine and plugra butter 18.75

spaghetti rigati alla` amatriciana
guanciale, tomato, onion, cracked red pepper and garlic sauteed in balsamic vinegar and olive oil  over spaghetti rigati. topped with reggiano parmesan  15.75

side

spaghetti squash bolognese
sauteed spaghetti squash topped with bolognese sauce 5.75

dessert

mixed berries and cream filled fillo cup
fresh raspberries, blueberries and blackberries with a
chambord custard filled fillo dough cup. 5.75

chocolate lovin' spoon cake
two layers of dark chocolate cake separated by creamy chocolate pudding topped with drizzled chocolate   6.75
 

 

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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 does a fork, prongs pointing down, crossed over a knife on a plate, tell well-trained food servers? 

 

2.  When do you not raise your glass during a toast? 

 

3.  What treat, born of boredom in New York City's The ChipShop kitchen, became a hot new item for state fair concessionaires in 2002? 

   

  

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 did nursery-rhyme character Little Miss Muffet eat while sitting on her tuffet?  CURDS AND WHEY 

 

2.  Who is considered the father of the 1980s Cajun craze?  PAUL PRUDHOMME 

 

3.   What Cantonese small-plate tradition's name translates as "so close to the heart"?  DIM SUM 

 

Last weeks winner of the free lunch  .......  Kim Hinshelwood  

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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