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Uptown Playlist Theater - Griffin House
SECOND SHOW ADDED, February 26th -
TICKETS ON SALE FRIDAY AFTER 9 A.M. !!
By Ryan
When we put the tickets for Griffin House on sale last month, we really did not know what to expect. Certainly we did not expect to sell out in 3 hours, but we did. So, for those of you that did not get tickets for Griffin's show on Friday February 24th, you now have a second chance. Griffin will be back the very same weekend, playing Sunday night February 26th. We figure that if we are going to reopen the Playlist Theater, why not do it right? Show will begin at 7:00pm.
The best way for us to do this is to make the offer to our newsletter subscribers first and to the rest of the public at a later date..... if anything remains. Our waiting list for the Friday, February 24th show has 30 names on it asking for a total of over 80 tickets. We just don't have a fair way to control this so............. tickets are now on sale! Seating is limited to the first 120 tickets sold.
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From the Uptown
Merry Christmas, One Last Time
By Ray
In our business, we need to make hay while the sun shines. That is why we have our Christmas party in January. It may seem odd but it works. The salutations that fly around range anywhere from Merry Christmas to Happy New Year with a Festivus thrown in for good measure. Yes, we do dance around the festivus pole. I must say that I am lucky in the fact that I really like my employees and it is always a good time. This is our thanks to the staff for another great year of service.
This year's party was held at Kaddywampus in Granville. This is the place that is now owned by our former manager Kris Hall. What does a restaurant do for a Christmas Party? The priorities I have found are a great band and plenty of libations. The food was great. Our band "The Craigs" were fantastic and the libations... that is why we were a little foggy.
Each year, the cameras come to record that years crew in action. Conversation always reverts to some of our previous fun and this made me pull out some of our old Christmas party pictures just for kicks. Here are some from this year and some ghosts of Christmas past.
Click here to view more
Christmas Party Pictures Past and Present
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Uptown Banquet Room
Served Hot and Fresh!
By Jim
Our efforts have always been to prepare the freshest meals possible, not only in the dining room but in our banquet facility as well. A lot of places that hold large groups are limited in what it is they can prepare right as it is ordered. These restaurants require the guest to pre order weeks ahead of time and then prepare those meals many hours in advance to save time. They then just have to heat the product and serve. We all know that this tends to dry the food out. You won't find that here.
Our banquet kitchen has a separate cooking line from our main dining room. We have the flexibility to prepare at least 100 meals and be able to serve it quickly while never affecting the load on the main dining room cooking line. Although there is some prep work involved ahead of time, we primarily prepare everything just before serving the meal. Our bread is proofed and baked fresh that day, our vegetables are chopped not long before and our salad is assembled on chilled plates just before serving. Meals are not required to be preordered and our servers take each persons order just before salad service. While you are eating your salad, your entree is on the grill or oven being cooked. All orders are prepared in about 15 minutes and served on preheated plates to insure that your meals are always served hot. So the next time you are considering a place to host an event, give us a try. Our banquet room is perfect for any occasion. By having it here, you should know you will always get a hot, fresh meal.
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Effective today, 1-12-12
We wanted to inform you that we will no longer have the audio daily specials anymore. We are sorry for any inconvenience.
As always, you can view our menu everyday on our website
OR.....
you can also subscribe to our Daily Specials Email List to get them everyday in your Inbox.
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"Burger Me" Thursday
Burger and a Beer for only 10 Bucks!
The "Benedict" 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 half pound gourmet burger will be topped with a fried egg, canadian bacon, hollandaise sauce and served on an English muffin.Yummy!
We started the "Burger Me" Thursday concept back in mid-July last 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.
Available all day Thursday, January 12th |
Three Things to Try
By Jim - Cuban Marinated Pork Panini - Of all the panini sandwiches that we have had here over the years, I prefer the cuban marinated pork panini the best. The pork is marinated perfectly in a combination of oregano, cumin, cilantro and olive oil. Add in some gouda cheese for a nutty flavor, pickle and tomato and then finish the sandwich with the perfect compliment, black bean aioli. The different flavors from this sandwich are just fantastic and it's why I say this is the best panini we have. By Ryan - Shrimp and Pea Pasta - I never have to be in the mood to have pasta. It's usually what I order when I go out to eat. Right now we have a shrimp and pea pasta on our special's menu. This might be my favorite pasta that we do here. I love peas in my pasta, but by adding shrimp, grape tomato and portobello mushroom in a garlic and herb broth, we have created one of my favorite dishes. And as an added bonus, the dish is finished with freshly grated reggianno parmesan cheese. Molto Bene!
By Aly - Sauteed Zucchini, Grape Tomato and Pinenuts - With the beginning of the new year upon us, the common resolution is to lose weight and/or to eat healthier etc... We have came up with the side dish of saut�ed zucchini, grape tomato, and toasted pinenuts saut�ed in olive oil and topped with asiago cheese. This dish will allow you to stick to your diet regimen without feeling like your missing out on something. These vegetables are not your average boring veggies many of us are used to and dread. The toasted pinenuts leave you with nice texture contrast from the saut�ed vegetables. The use of olive oil in this dish creates a nice lightness so come in and try them for yourself.
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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 "Benedict" 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 a fried egg, Canadian bacon, hollandaise sauce and served on an English muffin!
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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Specials This Week
appetizer
oysters on the half shell connecticut blue point oysters. medium choice oyster,
full meat with mild to medium salinity. served with a
mignonette 10.75
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
salad
maple glazed quail, pear and butter crunch lettuce salad maple glazed quail and pear over butter crunch lettuce. served with sugared almonds, dried cherries, parsley and grape tomato. sherry vinaigrette dressing 13.50
sandwich
mesculyn salad & panini sandwich combo cuban marinated pork, smoked gouda cheese and 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
hickory smoked pulled pork sandwich
housemade hickory smoked pulled pork butt on a french roll. served with potato wedges 8.75
entrees
sauteed shrimp, fresh peas and portobello mushrooms over spaghetti
sauteed shrimp, fresh english peas, plum tomatoes, portobello and button mushrooms in a garlic herb broth served over spaghetti. topped with reggiano parmesan 17.50
broiled cod filet
10 oz. broiled cod filet served over sauteed spinach with a roasted red pepper cream sauce 18.75
infused chicken
two six ounce butter garlic infused chicken breasts served with white wine cream sauce and our seasoned rice blend 13.75
side
sauteed zucchini, grape tomato and pinenuts
matchstick zucchini, grape tomato and toasted pinenuts sauteed in olive oil and topped with asiago cheese 5.75
dessert
italian custard torte
served with fresh raspberries and a 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. Which is the Laotian specialty kaipen made from - spinach, river algae, or basil?
2. What food editor traveled the United States studying home cooks for her 1960 cookbook, How America Eats?
3. In what French wine region is the Chablis district?
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 sauce is the title of a song made famous by Nat King Cole and sung by Diana Krall in a 1996 tribute album to Cole? "FRIM-FRAM SAUCE"
2. What ingredient served with chicken won Anna Ginsberg one million dollars at the 2006 Pillsbury Bake-Off contest? FROZEN WAFFLES
3. What kinds of foods are listed as crudo on an Italian menu? RAW OR UNCOOKED FOODS
Last weeks winner of the free lunch ....... Doneida Simms
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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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