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Thursday, February 9th  

In the Industry  

Valentines' Day(s) and the Restaurant Business 

By Ray

 

As you can well imagine Valentines Day (week) is one of the better ones in the restaurant business. For establishments like ours, New Years Eve is the number one day for sales, Valentines is second, and Mother's Day is third. While our culture has not figured out a way to move New Years Eve to a different day, it does seem as though many people have started to migrate Valentines' to different days. When Valentines' falls on a Saturday, it can be as big as New Years. When it falls in the middle of the week, it seems like nowadays, it gets spread out to the weekend before and the day itself. Real romantics still go out on the actual Valentines Day. When the calendar falls like this, we have to get ready for two Valentines' days, Saturday and Tuesday. The day before and after is popular for fellow hospitality employees that have to work on the holiday.

heartsOne of the really nice advantages that we have for Valentines Day is the amount of space. We set up our banquet room in nice comfortable four tops. My preference for a romantic restaurant meal is for 2 people to sit at a four-top with both of us facing out to the crowd and the action. There will be no "deuces" in our dining room. With as much room as we have when we add in the banquet room, we can promise you that you will not be cramped and the noise won't crowd out the sweet nothings that you are whispering. Also, one other really nice thing about our layout is we do not have one aisle table.

As far as operations go, it is one of my favorite nights of the year to work. Everyone seems to be in such a happy, casual and loving mood. The kitchen likes it also because coordinating orders for two people is so much easier than sending out larger groups. We have a whole collection of love songs that are playing in the background and we decorate with an assortment of nice floral arrangements.  
 


roseValentines is probably the biggest splurge day of the year in our business. A dozen roses or a lobster, what's your preference? For the splurgers in our crowd besides our regular menu of great steaks and seafood, we also have lobster, filet, leg of lamb, decadent desserts and giant chocolate covered strawberries.

Every couple seems to have a habit on Valentines Day. I take mine out for lobster after we are done working, and it is not here. Let us become your Valentine habit.   

      

 

Valentine's Day Specials

 

starters 

 

cream of asparagus soup 

 

baked onion soup
housemade butter parmesan croutons, topped with
provolone and parmesan cheese   

 

housemade jalapeno poppers

five housemade lightly hand battered jalapeno poppers
stuffed with crab meat and cream cheese. served with
uptown salsa   

 

salad 

 

shrimp cobb salad

shrimp, applewood smoked bacon, salemville bleu cheese,
avocado, tomatoes, black olives, cucumbers and egg served on
a bed of romaine lettuce. served with green goddess
dressing

 

entrees 

 

swordfish

fresh swordfish with a blood orange butter

served with daily vegetable and mashed potato

 

lobster tail

10 oz lobster tail

served with daily vegetable and mashed potato

  

filet rene

steamed fresh artichoke with an 8 ounce center cut

beef tenderloin with fresh vegetables

and a bearnaise sauce

 

herb crusted leg of lamb

sliced leg of lamb with a mint demi glaze

served with veggies and daily mashed

 

slow roasted boneless pork loin

12 oz sliced boneless pork loin,

slow roasted topped with a bourbon peppercorn sauce.

served with roasted cauliflower and parmesan with the daily mashed 

  

pasta primavera 

asparagus, broccoli, sundried tomatoes, bell peppers,
mushrooms, zucchini, squash and garlic buttered chicken
served in a white wine cream sauce over linguini  

 

side

 

roasted cauliflower and parmesan 

 

dessert 

 

chocolate crown pear crostata 

 

On Special 

St. Valentine's Day Massacre

By Aly   

 
This week in particular I was having an extremely difficult time coming up with a topic to write about (it isn't as easy as one may think). Initially, I had all the intentions of writing a Valentine's Day-inspired piece, possibly about its cultural and commercial significance, or maybe more focused on its historical importance. As I began to research and develop my ideas, I came across the Saint Valentine's Day Massacre, which completely challenged the angle of my piece. The historical importance of the Saint Valentine's Day Massacre struck a chord with me, mostly due to my own personal interest in the mafia's origins--and the famous figures associated with organized crime.  

 

During the Prohibition era, gang activity was at its all-time high, especially in large American cities. As a result, gangsters rose to prominence in society through their ownership of breweries, brothels, and gambling joints. With this said, I feel compelled to recount the most notorious Prohibition era murder, which would take seven lives. The ambush was a result of conflict between two powerful criminal gangs in Chicago: the South Side Italian gang, led by Al Capone, and the North Side Irish gang, led by Bugs Moran.

vday  

On the morning of Thursday, February 14, 1929, five members of the North Side gang and two non-members were murdered in a garage in the Lincoln Park neighborhood of Chicago. The hit was ordered by infamous warlord Al Capone, who had been conveniently vacationing in Florida with his family to escape the harsh Chicago winter. There are many speculations and theories on what event or events triggered Al Capone's hit on Bugs Moran such as gang rivalry, over turfs, and business operations particularly in Capone's Detroit based liquor operations. Another theory on why Capone ordered the hit may have been a retaliation to Moran's unsuccessful hit attempt(s) against Capone's members and/or associates. Whatever the reason this massacre occurred, this event was a very unexpected one and is remembered by many.

 

Industry Trends
Umami
By Jim

  

umami foodUmami? It seems this word is creating quite a buzz in our industry these days, but what exactly is it? Not a lot of people outside our industry may be aware of this term but to us, it means a lot. Japanese chemist Kikunae Ikeda discovered and named the term in the 19th century but the idea of umami has been used for thousands of years in Chinese and Japanese terminolgy.

Scientifically, it is defined as the taste of glutamates and nucleotides. But what in the world are these? Basically, it is a term that has been recognized as the fifth flavor. Along with salty, sweet, sour and bitter, we also have savory or umami. It is common in Asian and Indian cuisine and has recently brought more publicity in our country. Savory is defined as "pleasing to the taste and smell". Breaking umami down to a simple basic term, it means "delicious". By breaking down the glutamate through processes such as cooking, fermenting and aging, this is where we get umami.

While the culinary science of producing savory flavors is not new, the variety of flavors preferred is ever changing. The blend of sweet, savory and spicy flavors offers a pleasing complexity quite unlike anything native to Western dishes. These flavor preferences are impacted by Americans' desire for something different, fueled by a well-traveled generation that has been influenced by Thai, Vietnamese, Caribbean and other cuisines that are now becoming Americanized. The most common items that are high in umami that are found in our Western pantries include mushrooms, tomatoes, anchovies and parmesan cheese. Curry, a blend of Indonesian spices, is showing up in all kinds of foods from snacks, dips and yogurts, to sauces and main courses. Chefs across the country are capitalizing on savory flavors of garlic, chipotle, and mushrooms, especially shiitake mushrooms, to create a different food experience.

Although you will not see us selling some housemade fresh umami on next weeks list of specials, we do guarantee that you will experience umami over and over again with each dish we put together. We strive to prepare dishes made with fresh ingredients packed with great flavor to bring out a little more umami in all of it.

Umami at the Center of Asian Fusion

On Special
Jalepeno Poppers
By Andrew

   

jalepeno poppers One of the perks of working at The Uptown is when I eat here, I know how my food has been handled from start to finish and I know that everything is made from scratch. Case in point, our jalapeno poppers that are on special right now. Unless you have your own favorite recipe for jalapeno poppers, chances are most of the poppers you see were made in a factory where they were then frozen and stuffed into a box. That doesn't sound very tasty. I don't like the idea of my food being prepared in a factory.

jalaps
Our poppers start with fresh jalapenos, halved and seeded and then they are stuffed with crab meat and cream cheese filling, also made from scratch right here. After the peppers are lightly battered and deep fried we serve them with our housemade salsa. They're not poppers out of a box... they are so much better. Our food is all made by hand with fresh ingredients. It's great to know what you're eating and shouldn't you?

Upcoming Specials Reminder

Jumbo Valentines Day Chocolate Covered Strawberries
 

  berriesValentine's Day is just around the corner.. 

Call to pre-order today! 
 
Our housemade chocolate covered strawberries will be available for pick up and dine in starting Saturday, February 11th through Valentine's Day. By calling ahead, you will have your order(s) held and there is no need to worry about that last minute gift.  


Prices boxes are as follows for both carryout and dine in orders. Reservations for these strawberries are recommended. Give us a call at 815-224-4545.

Prices:   
Single Berry - $3.75  
Pack of 2 - $7.25  
Pack of 4 - $14.00

 

   

Uptown Playlist Theater - Upcoming Shows     

 

griff houseGriffin House

 

Friday, February 24th

Tickets SOLD OUT! 

Doors open at 6:30 - Show begins at 7:30

   

Sunday, February 26th

Tickets SOLD OUT!

Doors open at 6:30 - Show begins at 7:00 

  

 

    willie nile

Willie Nile

Opening Act- Nicholas Tremulis
Wednesday, April 25th. 
Tickets on sale now! $22 in advance/$25 at door!

Doors open at 6:30 - Show begins at 7:30  

   
"Burger Me" Thursday 

Burger and a Beer for ONLY 10 Bucks!  

 

blt burger

 

The BLT Burger    

  

This week our burger will be a famous BLT burger. We are going to top our gourmet half pound burger with applewood smoked bacon, fresh lettuce and tomato, and delicious mayonnaise. Served on Texas toast, this burger is going to be a delectable one! 

 

Burger Me Thursday has developed a following and we have yet to repeat one of our burgers.  

 

Available all day Thursday, February 9th     

 

NEXT WEEKS BURGER

MARDI-GRAS BURGER  

"Not Your Everyday Specials"

 

 steak diane

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.

  

 

   

blt burgerBurger Me Thursday 

The BLT 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 half pound gourmet burger will be topped with applewood smoked bacon, fresh lettuce and tomato, and delicious mayonaisse. It will be served on texas toast. Make sure you try this one!  

 

 seafood trio

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

 

 

surf your turf 

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 pork loinSlow 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! 


Specials This Week 

 

appetizer


oysters on the half shell

beavertail 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

     

housemade jalapeno poppers

five housemade lightly hand battered jalapeno poppers
stuffed with crab meat and cream cheese. served with
uptown salsa 6.75  

 

grilled and chilled white asparagus
white asparagus roasted and chilled. topped with feta cheese, sugared almonds   

and a lemon vinaigrette. served with blood orange segments.    

we recommend this as an appetizer or a side dish   6.75

 

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

shrimp cobb salad
shrimp, applewood smoked bacon, salemville bleu cheese,
avocado, tomatoes, black olives, red onion and egg served on
a bed of romaine lettuce. served with green goddess
dressing 13.50


sandwich

mesculyn salad & panini sandwich combo 

rosemary ham and emmentaler cheese. served with a
mesculyn, walnut and gorgonzola salad.
balsamic vinaigrette dressing 10.75
with cup of soup of the day 12.25

entrees

pasta primavera with garlic chicken
asparagus, broccoli, sundried tomatoes, bell peppers,
mushrooms, zucchini, squash and garlic buttered chicken
served in a white wine cream sauce over linguini. 15.50

mustard crusted steelhead salmon
10 oz. fennel and stone ground mustard crusted steelhead
salmon filet served with rosemary garlic mashed potatoes and
roasted cauliflower with roasted garlic and parmesan cheese
18.75

brown sugar rosemary half chicken
half chicken roasted with brown sugar and rosemary. served
with roasted garlic mashed potatoes and oven roasted
cauliflower with roasted garlic and parmesan 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

dessert

apple cream crostata
apple cream tart served with housemade caramel and topped
with sisler's french vanilla ice cream 6.75

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Foodie Fight


foodiefight
Each week in the newslett
er, 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 term describes historic and often endangered breeds of livestock and poultry?

2.  Who takes her blog followers on the road into her New York, Connecticut, and Paris kitchens white writing award-winning cookbooks "from my home to yours"?

3.  What word describes foods that are made by hand, in small batches, using time-honored methods of production?


E-mail 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 is the word for marine animals unintentionally caught as part of a commercial fishing catch?  BYCATCH 

 

2.  What chicken part is usually cut into quarter pieces to make fried chicken?  BREAST 

 

3.  What term is used for cookware made of aluminum "dressed" in stainless steel?  CLAD


Last weeks winner of the free lunch... Sherena Smith

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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