|
|
|
Lighted Way Spaghetti Dinner
Thank You to Everyone that Volunteered
 | click the picture for a short video of our
"spaghetti togo kitchen" |
This past Monday, we held our annual Lighted Way Spaghetti Dinner and again, it was a great turnout. In those three and a half hours, we served over 1,200 people and raised $14,000 for The Lighted Way. That breaks down to about six meal a minute! Every dining room in the restaurant was packed. You can imagine, there is a bit of work involved in that.
Overall, we had more than half of our staff donate their time to this worthy cause. HOW IS THAT FOR TEAMWORK! As usual, we had many ex-employees and their family come to help as well. The Lighted Way staff along with their friends and family finish out the rest of the army it takes to do this. It's great to have some of the same volunteers returning every year. We appreciate the help.
Thank you again to all of the Uptown staff, the Lighted Way staff, our friends, volunteers and customers that make this such a success. We hope to see you again next year.
Uptown Employees
Ray Anderes Marsha Klimek Rita Anderes Mary Halberg Ryan Anderes Geoff Hejl Jimmy Lannen Ani Craig Trisha Lannen Aly Witek Chris Plankenhorn Kim Washelesky Andrew Kamphaus Charis Sherman Chuck Messino Jenny Haegy Craig Bartlett Sheila Powel Roger Konzcak Erik Swanson Jeff Boyd Geena Biccochi Ben Konzcak Jen Love  Other Volunteers Drew and Denise Bernabei Amy and Tana Mareta Andy Battaglia Ava Lannen Rene Anderes Ana Plankenhorn AND ALL THE LIGHTED WAY VOLUNTEERS!  The Crowded Entrance 
Our South Dining Room, packed full
Banquet Room, packed full
 Our North Dining Room, packed full as well  Volunteers  More Volunteers
|
Uptown Playlist Theater
Alejandro Escovedo - Live Wednesday, May 16th
By Andrew
We would like to announce the booking of another act to the Playlist Theater. We have booked one of our favorite artists that has previously played here in the past. Alejandro Escovedo has been inspired by just about every genre of music imaginable, from Mexican trio music, to jazz, to punk, country, and rock. But I think this guy lives and breathes rock and roll. He first surfaced in the music industry in the 1970's, playing guitar in San Francisco's punk scene. Since then he has touched on, if not perfected, most other styles of music. His most recent work is rugged rock and Americana with rich guitar tones and the occasional guitar solo that rips you right out of your seat. His song writing is always interesting. Whether it is a deep, emotion evoking song or an upbeat, poppy, rock song, Alejandro always has some creative words that will make you (or let you) think.
Alejandro will be performing as a duo with Jimmy Griffin, guitarist for the St. Louis based band, The Incurables. It is sure to be a show to remember. You do not want to miss this one!
Tickets go on sale Friday, March 30th after 3PM
click here to purchase tickets online
click here for videos of Alejandro
alejandroescovedo.com
|
|
Around the Industry
Rising Tuna Prices
By Jimmy
One of the most popular items on our menu is our sashmi grade yellow fin tuna. It is available as an appetizer, thinly sliced as a salad topping, mixed with fresh vegetables as sandwich or seared in a cast iron skillet as an entree. To me, every way you prepare it, it is always very good. Sashimi grade tuna is considered a bit of a pricey food commodity. and the latest trends only seem to be seeing the cost of tuna rising. Several causes ranging from the rising gas prices to a world wide shortage of the fish have been linked to the cause of these price increases.
Although there are over 50 different species of tuna, yellow and blue fin are considered the most commercially fished. There is no question that the rising gas prices we have seen over the years would affect everything. Fisherman simply pay more for gas to run their boats and ultimately it is passed onto the cost of their catch. In 2011, tuna fisheries considered suspending fishing expeditions because of this. Another interesting factor is the overall shortage of the species. According to reports, some species of the fish are considered endangered. Studies since the 1940's have shown that consumption of tuna has skyrocketed. Japan alone consumes about 80% of the world's bluefin tuna catch. Over the course of the last 50 years, the West has fallen in love with this dish as well. There is simply too much demand for the worldwide supply. Last year at a Japanese auction, one fish went for over $400,000. This year that mark was shattered when a 536 pound bluefin went for over $736,000 to a fine Japanese sushi restaurant. Well what about farm raising tuna? It turns out that this is not so easy. Breeding of these fish seems to be harder than you think. See the link below for more info on farm raised tuna.
With these rising prices, it again puts restaurants in a tough position. An item we feel that is worth having on the menu, but how can we raise prices in this economy? Over the last few weeks alone, we have seen a 70% increase in the cost per pound. As of now, we have not raised any prices but how long can we hold off? We face the decision of possibly removing it from our menu until the price stabilizes. click here to read an article on farm raised tuna |
|
On Special
Inside Out Grilled Cheese
By Ryan
Everyone loves grilled cheese sandwiches,  right? So easy, so good. We put a twist on our version of the grilled cheese sandwich and it is to die for. Instead of your traditional melted cheese between the bread, we grill del caribe cheese, top it with spicy caramelized red onion raspberry jam, then toast pan bigio bread and top that with more grilled del caribe cheese finally topped with another layer of spicy caramelized red onion raspberry jam. Thus, the "Inside Out Grilled Cheese." While the traditional grilled cheese sandwich may be a symbol of your childhood, this one was made for the adults. |
|
Uptown Playlist Theater - Upcoming Shows
Doors open at 6:30
Show begins at 7:30
Willie Nile
Opening Act- Nicholas Tremulis Wednesday, April 25th.
$22 in advance/$25 at door Doors open at 6:30
Show begins at 7:30
Doors open at 6:30
Show begins at 7:30
We now have tickets available for sale on our website at uptowngrill.com
Please purchase tickets in person or online only.
click here to purchase tickets online
|
Lent Specials
available all day every friday during lent
Fish and Chips
deep fried harp beer battered whitefish served with fresh fried "chips," tartar sauce, malt vinegar and housemade coleslaw 9.75
Fish Tacos
three soft flour tortillas filled with panko crusted tilapia, red cabbage, chipotle mayonnaise and mango pineapple black bean salsa 9.75
Tortellacci
locally handmade spinach filled tortellacci in a white wine cream sauce. with freshly grated reggiano parmesan 15.50
Tilapia En Papillote
10 oz. tilapia filet baked with spinach, baby zucchini, baby carrots and roasted red potatoes in parchment paper with a lemon tarragon sauce 17.75
Seafood Trio
a seafood trio including 4 oz grilled lobster tail with drawn butter, 4 oz grilled tuna prepared medium with tomato caper relish and 4 oz whitefish parmesan with lemon caper butter **available after 4pm every friday 19.75
|
Battle of the Burgers
Burger and a Beer for ONLY 10 Bucks!
Check out our "Battle of the Burgers"
on Facebook and vote for the burger that you want to see on our menu.
The winner will be served all day on
the following Burger Me Thursday.
Next week, The Monte Cristo Burger will be up against The Scotch Burger!
|
|
"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
Every week we have a new burger creation that we serve all day with any beer in house for only $10.00! Next week check out Facebook to vote between The Monte Cristo Burger and The Scotch Burger.
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 for only $5.18! 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!
|
|
Specials This Week
appetizer
oysters on the half shell
conway cup oysters, prince edward island, canada.
choice oyster, deep cup. mild salt content and a sweet,
clean finish. served with mignonette 11.75
artisanal cheese sampler
1. Port Salut (France) 2. Capriko (USA)
3. Widmer's 1 Year Aged Cheddar (USA) 4. Queso a La Sidra (Spain)
5. Shaft's Aged Bleu Vein (USA) 6. Sap Sago, Switzerland.
serves 2 to 4 people 19.75
"inside out" grilled cheese
grilled del caribe cheese layered with italian bread and
spicy caramelized red onion raspberry jam 9.75
salad
caribbean jerk salad
grilled jerk chicken over artisan lettuce with grilled pineapple,
grape tomatoes, mango, strawberries, scallion, cilantro, parsley,
and fried plantain. served with honey lime vinaigrette 12.50
sandwich
mesculyn salad & panini sandwich combo
black forest ham, swiss cheese, and dijon apricot glaze.
served with a mesculyn, walnut and gorgonzola salad. balsamic
vinaigrette dressing 10.75 with cup of soup of the day 12.25
meat
pork filet diane
pork filet medallions prepared medium well. served with mushroom marsala
sauce, scallion, celery, and button mushrooms 15.75
seafood
great lakes whitefish
great lakes whitefish filet with a lemon terragon bonne femme.
served with corn sautee 19.75
pasta
casonsei
four cheese ravioli lightly browned and topped with a hearty white wine cream sauce,
italian sausage, shallots, tomatoes, and parmesan reggiano 16.50
chicken
stuffed chicken
lightly floured and fried chicken breast stuffed with ham,
emmental cheese, and parsley butter. 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
|
|
"Like" our Facebook and be the first to know about food specials, drinks, and MORE!
|
|
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 ingredient makes Cajun dirty rice look dirty? 2. What is the French name for a bundle of tied or cheesecloth-wrapped herbs used to flavor dishes such as soups or stews? 3. What is the world's most expensive spice and an important ingredient in bouillabaisse, risotto Milanese, and paella? E-mail your answers to foodiefight@uptowngrill.comFine 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 hand tool is designed to cut solid fat into flour? A pastry blender
2. What tree produces a nut containing sterile water that was a stand-in intravenous solution during World War II? Coconut
3. What British breakfast spread is made from yeast extract and comes in a brown jar resembling a French stockpot by the same name? MarmiteLast week's winner..................... Chris Keiffer |
|
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.
|
|
|
|
|
|
