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Going, Going, Gone!
Only a Few Tickets Left For
Griffin House Sunday, February 26th
Around here, Griffin House tickets sell like hot cakes and there's almost nothing sadder than telling our customers that we have sold out. Once they're gone, they are gone. Having said that, we are happy to let all of you know that there are still a some tickets left for Griffin's Sunday night performance on February 26th. There's still a chance for you to be there. Tickets are available for purchase in house or over the phone. They are $18 in advance and $20 the day of. However, I wouldn't count on them being around for much longer. Come in or call and secure your tickets today, before it's too late!
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In the Kitchen
Fresh Baked Housemade Cookies
By Ryan
For years now we have been making our own cookies from scratch. Over the course of that time, we have become known for the size of the cookies that we bake. In fact they're so big, that some people may even shy away from them.  It is not easy to keep our dessert case full as we do sell a lot of cookies here daily. We sometimes feel like we are making cookies around the clock here and getting nowhere fast.  In an effort to try and ease some of our operations while continuing to offer a fresh product, we have purchased a giant magic cookie dough forming machine. This machine can form an entire batch of our cookie dough in 10 minutes! Much less than the 3-4 hours it would take one employee to individually scoop, weigh and form 500 cookies. I guess machine really is faster than man.
 With our new machinery, each cookie will now be a little bit smaller and much cheaper. Each cookie will be sold for $1 and it will allow us to offer an even fresher product. We usually bake our cookies at 8am because they are so large, they then need time to cool. The smaller cookies will allow us to bake them closer to our rush hour and have fresh baked cookies available for the lunch and dinner shifts. We feel we are moving to a better more affordable product and you will see this menu change taking place in the next few days. As always, your feedback is more than welcome.
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Behind the Bar
Culinary Cocktails
By Andrew
 We mentioned in a previous newsletter, something that has been trending lately is cocktails with a culinary influence; using ingredients that until somewhat recently, would never have been found in a cocktail. I find this extremely refreshing. I've grown so bored with restaurant martini menus that read like a Halloween shopping list; almond joy, mounds, peanut butter cup, 100 grand, snickers, etcetera, etcetera. We know what candy bars taste like and I don't want to drink them. It's the year 2012, let's have a little creativity.
When creating new special drinks here, we are thinking outside the box to bring you some truly original cocktails. We're using ingredients like fresh jalapeno, blood orange, fresh mint, spirits infused with rosemary, ginger, or elderberry to build drinks that taste like nothing you have had before.
Our recent creations include a Jalapena-Rita made with muddled fresh jalapeno, fresh squeezed lemon and lime juice, and reposado tequila that is reminiscent of a very clean, very fresh margarita with that hint of jalapeno at the finish. This drink marinates as it sits and the jalapeno flavor grows. The pepper really goes well with the other ingredients. We're also making a few different cocktails with blood orange. We have a Blood Orange Mojito made with Meyer's Dark Rum and fresh mint leaves. Also, we have a Blood Orange Fizz with blood orange, Meyer's Dark Rum, pineapple juice, and a dash of a rosemary infused spirit. You could say the flavor of the Blood Orange Fizz is somewhat comparable to a Mai Tai only it's not hiding behind all that fruit juice and the rosemary really takes it somewhere completely different. You won't find our drinks at any other restaurant and you certainly will not find them in solid form in the candy isle. Come taste what's trending. Cheers!
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On Special
Roasted Poblano Pepper
By Ryan
This week on our specials list we are doing a housemade fire roasted and stuffed poblano pepper. I'm not talking about one of those cream cheese stuffed "poppers" that are factory made, put in a box and then dropped in a fryer. This poblano pepper is done by us, from scratch. All we needed were the ingredients.  As you can see from the picture we take each poblano pepper and "fire roast" them over open flames on our stove. We then take each pepper and stuff it with refried beans and del caribe cheese. Each pepper is finished off by being roasted in the oven, topped with a pico de gallo and served over adobo sauce with freshly fried tortilla chips. It tastes as good as it looks.
The poblano pepper is a mild chili pepper from Puebla, Mexico. Typically a red poblano pepper will have more heat than the green poblano pepper. So if too spicy concerns you, this is a green pepper you don't have to worry about because all of our poblano's are of the milder green variety.
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Behind the Bar
Health Benefits from Drinking Beer
By Jim
Nothing tastes better after a long hard day of work than an ice cold beer. I will admit, beer is my alcohol of choice and just a few days ago, I found an article on how a daily brew can actually be good for you......but of course, it must be drank moderately. We have all heard that a glass of red wine can help protect against heart disease but after reading this article, I found that beer can actually help in many different areas. Now this is no encouragement to get drunk every day so when it comes to gauging what you can have, it is pretty simple, 1 for women, 2 for men.
Here are a few that are quite interesting listed below:
Stronger Bones
Beer contains high levels of silicon, which is linked to bone health. While consuming 1 or 2 drinks daily, bone density increases. On the flip side, studies show more fractures are common. I wonder why? It is said that pale ales contain the most of any style of beer. Let me introduce you to Two Brothers Pale Ale that we have on tap right now. We can help you build your bone strength.
A Stronger Heart
Studies show a pint a day reduces risk of heart disease. Moderate drinking lowers the risk of this disease by 25 to 40%. It can also raise levels of the HDL. This is the "good" cholesterol that keeps arteries from getting clogged.
Healthier Kidneys
This may be obvious. The more you drink, the more you urinate and therefore keeping your kidneys free from kidney stones by 40%
Boosting Brain Health
I know I feel smarter after a few beers, wait but do I act it, probably not? A beer a day reduces the risk of Alzheimer's disease.
Boosting Vitamins
Beer drinkers have 30% higher levels of Vitamins B6 and B12 and folic acid.
Stroke
A brew or 2 helps prevent blood clots that block blood flow to heart and brain.
Reducing Diabetes
Researchers found that alcohol increases insulin sensitivity.
Living Longer
In 2005, according the the USDA, moderate drinkers live longer due to lower rates of heart disease, stroke and diabetes.
Although I am no doctor, I wanted to share a few of these surprising benefits that I found quite interesting.
Have a beer, enjoy life and cheers to good health!
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"Burger Me" Thursday
Burger and a Beer for ONLY 10 Bucks!
The "Horseshoe" Burger - Originated in Springfield
This week our half pound gourmet burger will be a horseshoe burger. topped with delicious french fries and smothered with cheddar cheese sauce. You have to try this.
Burger Me Thursday has developed a following and we have yet to repeat one of our burgers. Keep an eye out for what crazy burgers we're making up next!
Available all day
Thursday, January 19th
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Three Things to Try
 By Nikki - Brown Sugar Rosemary Half Chicken - You must try this mouth watering entree. We roast a half chicken with brown sugar and rosemary. This dish is served with roasted garlic mashed potatoes and matchstick zucchini, grape tomato and toasted pinenuts sauteed in olive oil. It's topped with my favorite, asiago cheese. This is one of those meals that reminds me of home. The reason being is my mother can make a meal like this and make it delicious. Come in and get a taste of this wonderful meal, I guarantee you will be stuffed when you leave.
By Brett - Ponzu Prawns Over Chick Pea and Corn Relish - I really enjoy and love trying different varieties of seafood meals. This week I'm telling you to try the broiled prawns served with avocado, corn, black beans and chick peas with a ponzu sauce. Ponzu Sauce is a tangy soy-based sauce and is traditionally made with a citrus fruit, which gives it that perfect balance. The prawns are fresh and have a delicious taste, almost like lobster. Get it before it's gone.
 By Aly - Garlic and Shrimp Stuffed Portobello Mushroom- We have a large variety of appetizers on our menu and the one I would like to highlight this week is our garlic and shrimp stuffed portobello mushroom. We start this dish with a gigantic fresh portobello mushroom that is generously infused with a garlic and herb rub. We then stuff this mushroom with lump, tender shrimp. Last, we put freshly grated asiago cheese on top of the mushroom and serve it with toasted sourdough bread. The toasted bread is a great addition because you can soak up the savory garlic and herbs as a dipping sauce. With that said, I encourage you come in and try this dish 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 "Horseshoe" 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 french fries smothered with cheddar cheese sauce.
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
Friday Nights, Surf Your Turf
Friday nights we offer a 4oz lobster tail that you can add to any steak on our menu at our cost! This means that you will pay what we pay for the lobster and not a penny more!
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.
Slow Roasted Boneless Pork Loin,
Saturday Evenings
Available after 4pm every Saturday night we have slow roasted boneless pork loin with a bourbon demi glaze. 10oz sliced pork loin served with our daily mashed potato and vegetable side
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
stuffed fire roasted poblano pepper
roasted poblano pepper stuffed with refried black beans and
roasted del caribe cheese topped with pico de gallo. served
with adobo sauce and corn tortilla chips. 8.75
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 12.50
sandwich
mesculyn salad & panini sandwich combo
prosciutto, brie cheese, and an apple butter.
served with a mesculyn, walnut and gorgonzola salad.
balsamic vinaigrette dressing 10.75 with cup of soup of the
day 12.25
seafood
ponzu prawns over chickpea and corn relish
broiled prawns served with avocado, corn, black beans and
chickpeas. served with a ponzu sauce. 19.50
pasta
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
meat
half chicken roasted with brown sugar and rosemary
brown sugar rosemary half chicken
served with roasted garlic mashed potatoes and matchstick zucchini,
grape tomato and toasted pinenuts sauteed in olive oil and
topped with asiago cheese. 14.50
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
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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 New World crop showed up on colonial plates as samp, hasty pudding, pone, and johnny cake?
2. What sauce is classically made from egg yolks, butter, and lemon juice?
3. What crustacean was considered a food of last resort and put to use as a bean fertilizer and fishing bait in colonial times?
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. Which is the Laotian specialty kaipen made from - spinach, river algae, or basil? RIVER ALGAE
2. What food editor traveled the United States studying home cooks for her 1960 cookbook, How America Eats? CLEMENTINE PADDLEFORD
3. In what French wine region is the Chablis district? BURGUNDY
Last weeks winner of the free lunch ....... JEFF PUETZ
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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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