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Industr y Trends
Gift Card Discounts and Some Really Bad Sweaters
By Ray
 Do you offer discounts for multiple gift card purchases? This is a question we have been asked often lately and it has become a very touchy subject in our industry. Recently I have seen restaurants offering as much as a free 25$ gift card per 100$ of gift cards purchased. Sounds like a great deal however, every place and every market is different. There are many reasons a restaurant might create an offer like this. One might be as simple as "butts in seats" (restaurant term for traffic). Another might be to introduce your place to new customers. It could be because they know that 25% of them might not get redeemed. One last reason might be a restaurant just needs the cash. It can be like a giant cash machine. And it can be like giving a bad sweater......... 
We have a 98% redemption rate. That makes it very hard to offer any discounts. But it does mean that your gift has a very good chance of being used as you intended.
Our industry has an average profit of 4.5%. I hope you can see why it is hard for us, with our high redemption rate to offer a standing discount. I do know we cannot go any where near 25%. We sell our product every day for the lowest price we can afford. 
A couple of other points to consider. Many of these places add to their own financial instability by doing this. Not only can they barely afford to do it now, but as the last recession proved to many industries, that once you start discounting the only way you can sell your product into the future is to discount. This only adds to further financial instability. We have been here 27 years and we will be here tomorrow.Many places give away gift cards that have expiration dates. They cant be used on holidays or are limited to special times. Ours are good anytime we are open. They can even be used on New Years Eve. We only have one class of gift card. I hope we are THE class of restaurant gift cards .
Thank You! AND Merry Christmas, Ray
Orders in by 4pm are mailed that day via First Class Mail. FREE SHIPPING! Paypal is no longer needed. We accept Visa, Mastercard, American Express and Discover.
We can also add that we will address them, add a personalized greeting and mail them direct to the recipient for you.
just click here-
Order Wednesday it will be there for sure, Thursday probably, Friday maybe..... You can also purchase in person until 3:49PM, Christmas Eve.
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Happy Holidays
Our Holiday Hours
Christmas Eve - serving food 11am-2pm and we stay open at the bar and for gift cards until 3:49pm. Christmas Eve at the Uptown has turned into a fun short shift to work. We will play your favorite Christmas tunes all during lunch. It's the place to be for last minute Christmas shoppers and those trying to get in one last visit with friends or family they haven't seen in awhile. While the kitchen may close at 2pm, our bar will remain open until it's time for us to go enjoy our own Christmas. We encourage you to spend a few minutes of Christmas cheer with us.
Until Christmas, doors open at 8am daily for gift card sales
Christmas Day - Closed! The 2 weeks leading up to Christmas are a very busy time for us. We take a day to relax and enjoy time with our family and friends
New Years Eve - serving food 4pm-12am, the bar stays open later... until the party's over. Many places increase prices and many do not run near as efficiently as we have come to run on New Year's Eve. Not to mention, who serves food until midnight on New Year's Eve? Whether you are looking for a late night drink or a late night dinner......(without getting that eerie feeling of a restaurant's staff asking you to leave without asking you to leave)........we will be open to ring in the New Year with you AND we won't vacuum underneath your table while you finish dessert!
New Years Day - 4pm-10pm. We would open earlier, but we just need some time to recover ourselves. However, we will be serving dinner for those of you that might still need remedy from a hangover.
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In the Cellar
What Makes a Wine Age Worthy?
By Jimmy
Many of you may have seen the History Channel's series Pawn Stars. I recently watched an episode that had someone looking to sell an unopened bottle of 1921 Dom Perignone champagne. While the owner was unsure of the value, an expert was brought in to examine the bottle from the first year this popular and expensive champagne was made. Normally this item would go for a lot of money. After some questions and examination, it was apparent the owner did not properly store the bottle and as a result its value dropped by thousands of dollars. The wine itself had become undrinkable all because of how it was stored and there is not as much interest in the bottle if what is inside it can not be enjoyed. But what makes a wine age worthy?
I found an interesting article in a trade magazine that helped explain this. It all comes down to tannins + acid + fruit. When these are brought together in perfect balance, it will evolve into a wonderful mature wine. The amount of time in a bottle can change the wines color, aroma, flavors and texture in amazing ways. Wine itself is a great invesment, both for monetary value and consumption. If you follow these steps, including painfully restraining yourself from opening them, you will really have something to enjoy. Tannins: As a general rule of thumb, reds tend to age better than whites due to their higher tannin content. Tannins are found in the skins, stems and seeds of the grapes that give wine its dry or mouth puckering body. They act as a preservative so therefore the more tannins a wine has, the longer it will be able to age. Acidity This helps preserve wine as well. Higher acidity results in a more age worthy wine. Grapes like cabernet sauvignon and chardonnay are naturally acidic. These are ones that you often see in cellars. Fruit Obviously all wines are made with fruit, but not all wines have enough content to age well. If too much acidity overpowers the fruit content, the wine will be less likely to keep its flavor as it ages. So what will you see in  aged wines? First of all, you will see a color change. Corks allow small amounts of oxygen to pass through and this starts to turn those whites to dark yellow and those vibrant purples into a brownish-brick color. Next is the aromas and flavors. Young wines will have fresh fruit qualities. As the wine ages, they take on dried fruit notes. Finally the texture of the wine is where I can tell it is a good aged wine. Oxygen has a mellowing effect so the longer it sits in cellar, the softer more elegant it will become. I find this to be true in pinot noirs. There is nothing like a soft velvety pinot noir. In closing, what I hope you get out of this is the importance of properly storing your wine. For our wine purchases, all of our bottles are delivered in temperature controlled trucks. Every bottle comes straight from the winery through the distribution channel to us in these tempered trucks. We then have a temperature and humidity controlled dark room that we store our wine in. It is stored horizontally with a slight pitch in order to preserve the corks. These are important steps we take to bring you the best wine we possibly can. For more info click here
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"Burger Me" Thursday
Burger and a Beer for only 10 Bucks!
 The "Ultimate Cheese" 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!
We started the "Burger Me" Thursday concept back in mid July this year and this special has become so much fun for us. We really get excited during our burger brainstorm sessions. Our staff puts forth their own ideas every week to try and bring you some of the craziest, most delicious, and most obscene burgers that you have ever laid eyes on. This week may be our most obscene yet...........
This week, our gourmet half pound burger is topped with american cheese and nestled between two grilled cheese sandwiches... yes, you read that right. Between two grilled cheese sandwiches. It's a melty mess of a burger that you really have to experience.
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Three Things to Try
 By Ryan - Substance Merlot
Currently, our $5 wine by the glass special is Substance Merlot. As I learn more about wine, I am learning that I personally enjoy wines from specific regions more so than I enjoy a specific varietal. This merlot falls into that category. Substance is in one of the up and coming wine regions in Washington. I've enjoyed all of the Substance wines that I've tried and to have this glass available for $5.75 is really quite a steal and a very generous offer. I believe you will enjoy this full bodied Merlot from the pacific northwest.
 By Aly - We have some amazing specials this week that you really don't want miss out on. In particular, our broiled cod filet... this dish is not your average broiled cod that you see gracing menu pages all over the place. We use a fresh 10 oz cod filet and broil it to perfection, perfectly seasoned and served over freshly sauteed spinach with a roasted red pepper cream sauce. I love fresh seafood and while I'm open to trying new fish, cod will always be a staple fish of mine because of its mild flavor and its flakey texture. The creamy red pepper sauce makes this dish truly exceptional, creating the perfect duo of flavor components. The sauce is so good that I found myself dipping my bread soaking up every last spot of it. With that said, whether you are out and about picking up last minute Christmas gifts or just need a good reason to get out the house, stop by and try this dish for yourself.
 By Andrew - Gorgonzola Topped Tenderloin - This one is a no-brainer. Surely I'm not telling you anything that you don't already know, but every time I see this dish in front of me I have to focus very hard to avoid slipping into meat and bleu cheese day dream. This filet is topped with melted gorgonzola cheese, served on croutons over our delicious mushroom marsala sauce. Some of my favorite things coming together here in perfect harmony. Tender filet, creamy gorgonzola cheese and the sweet and savory marsala sauce that I cannot get enough of. If you have never had the pleasure of enjoying this dish, I really just feel sorry for you.
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"Not Your Everyday Specials"
Monday Nights, Steak Diane
Every Monday after 4 pm, we will be serving Steak Diane for $15.75. 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.
Burger Me Thursday
The "Ultimate Cheese" Burger
Each week we change our bizarre burger and serve it all day with any beer in house for only $10.00! This week, our gourmet half pound burger is topped with American cheese and sandwiched between two grilled cheeses.
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!
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On Special This Week
appetizer
artisanal cheese sampler
1. Fromager D'Affinois Brebis (France)
2. Life Prov Fontagne (France)
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
fried calamari
lightly battered calamari and fresh sage served with
garlic aioli 8.75
oysters on the half shell
blackberry point oysters from northwest coast of prince
edward island, canada. clean, crisp medium to large size.
initial mild sweetness with medium to high salty finish. served
with a mignonette 11.75
salad
panzanella chicken salad
warm bread salad with freshly baked chunks of italian bread,
butter garlic marinated chicken, tossed romaine, grape
tomatoes, parsley, pinenuts and balsamic vinaigrette dressing
12.50
sandwich
mesculyn salad & panini sandwich combo
mortadella, roasted red pepper, 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
10 oz. australian lobster tail
10 oz. australian rock lobster tail, served with horseradish
mashed potatoes and swiss chard, broccolini sautee. served
with drawn butter 39.00
pork filet diane
an uptown twist on this red door inn original. a trio of pork
filet medallions prepared medium to medium well. served with
mushroom marsala sauce, celery, scallion and button
mushrooms. 15.75
bouillabaisse
traditional provencal shellfish stew with lobster, shrimp,
scallops, grouper, clams and mussels in a fennel, garlic, basil,
saffron and tomato broth 24.75
stuffed chicken breast
breaded boneless chicken breast stuffed with broccoli and tillamook
cheddar cheese. served with our rice blend 12.75
infused chicken
two six ounce butter garlic infused chicken breasts served with
white wine cream sauce and our seasoned rice blend 13.75
broiled cod filet
10 oz. broiled cod filet served over sauteed spinach with a
roasted red pepper cream sauce 18.75
roasted vegetable and italian sausage penne
italian sausage, red onion, artichoke heart, portabello
mushrooms, roasted red and green peppers in a hearty
tomato sauce tossed with penne pasta. topped with reggiano
parmesan 14.75 side dish 8.75
dessert
french chocolate chambord cake
layers of rich chocolate cake made with chambord raspberry
liqueur. served with melba sauce 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 the food processing acronym IQF stand for, with respect to frozen fruits and vegetables?
2. Which native Italian wine is likely to be poured for a pizza party-Cabernet Sauvignon, Sangiovese, or Syrah?
3. What does Bert the troll complain about for lack of "manfelsh" in The Hobbit by J.R.R.Tolkien?
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 cultivated mushroom, sold in a cluster of slender stems and tiny caps, is often used as an uncooked garnish? --- THE ENOKI MUSHROOM
2. Where is the female guest of honor seated at the table? --- TO THE HOSTS RIGHT
3. What is the process called that involves exposing food to radiation in order to retard ripening and spoilage to kill contaminants? ----- IRRADIATION
Last weeks winner of the free lunch ....... Jessica Guadlana
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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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