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Uptown Playlist Theater
Miles Nielsen - Live Friday, April 6th
By Andrew & Ray
 As the day of the Miles Nielsen show grows near, I feel an urge to put a warning out there for those of you who have not yet gotten tickets. We've heard a lot of people buzzing about this show. If you don't get your tickets soon, you may end up on the inevitable ticket waiting list. Miles is really HOT right now. He is fresh off doing the sound track for the Academy Award winning documentary "Undefeated". He's working on songs for a new album and touring with The Rusted Hearts quite a bit. You never know how long an act like this will be playing intimate venues like ours before they blow up and make it big.
 | | Tom, Miles, and Bernie |
Miles lives in Rockford, Illinois and is the son of legendary Cheap Trick guitarist, Rick Nielsen.At the end of March, Miles opened for Chuck Prophet at Fitzgerald's in Berwyn and of course, we had to send a scout team. Tom and Bernie said Miles is spectacular. "Guitar lovers will appreciate the riffs, even bass riffs had me paying attention. As much as a CP [Chuck Prophet] fan as I am, I had as much fun listening to the Rusted Hearts guitar." says Bernie. Tom said, "The harmonies reminded me of the Beatles". Some interesting notes about how this show came about. Recently, Miles played a house party for one of our regular Playlist patrons. The show received rave reviews and I was contacted about the possibility of doing a show here. I bounced the idea off of Tom Ptak, our emcee and music aficionado. That very weekend Tom had gone to see the movie "Undefeated". Tom was so enthralled with the sound track he had to wait for the credits to see who it was... It was Miles. What a small world. When I went to look for his recordings, I came across a Daytrotter session with Miles and his band covering Neil Young's "Only Love Can Break Your Heart" backed by of all things a clarinet. It broke my heart. This show, per Miles "is full of harmonies". All four of them sing. Great guitars, stand up bass, clarinet and organ. You are in for a true sonic experience.
We still have some tickets left. Tickets are available in house or online.
click here to purchase tickets online
click here to see Miles' recent live performance on WGN milesnielsen.com
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Around the Industry
Have You Ever Pork Bellied?
By Ryan
Recently I have seen pork belly on a few different menu's. Curious as to what this is and how it is prepared, I ordered it and thought it was great! But, until then I had never heard of it. Pork belly is a boneless cut of fatty meat from the belly of a pig. It is called "The King of Bacon". Have you ever wanted to order bacon as your meal but were too embarrassed people would think of you as a glutton? This is your chance.  This dish is very popular in Asian cuisine and traditional European dishes. In America, bacon is usually made from pork bellies. To give you an idea of the make-up of this cut of meat, a 100 gram serving of pork belly is 92% fat, 0% carbohydrate and 8% protein.  The article I found describes very well, what I felt when biting into a braised pork belly for the first time, "It's such an amazing textural experience......You have a nice layer of meat, a nice layer of fat, another nice layer of meat, another nice layer of fat, and when you cook it properly, you have a thin crispy layer on top that's crackly when you bite down into it -- which you should never do in less than three seconds."
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Upcoming Specials
Wagyu Sliders
By Ryan
Sliders became a popular menu item a few years ago and we never really jumped on that bandwagon at the time for many reasons. But, if done properly, a slider dish can really be some fun. So we took wagyu beef burgers and topped them with exotic toppings, served alongside shoestrings made from fresh potatoes. Hopefully we created one of the best slider dishes you might ever have. Easily served as an appetizer for a group of 2 or 3, or there is plenty of food as a meal for 1.
 Slider 1 - Cuban marinated wagyu burger with pickle, tomato and spicy mayo
Slider 2 - Stone ground Guinness mustard and emmentaler cheese
Slider 3 - Bleu cheese and bacon
This mouthwatering special will become available tomorrow. Serving all day, 11 to 10. Stop in for the best slider on the planet.
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Behind the Bar - Classic Cocktails
The Negroni
By Andrew
 On our current list of drink specials we have The Negroni, a classic, apertivo-style cocktail that is a favorite amongst chefs, mixologists, and cocktail aficionados.
The Negroni is a variation on the Americano, a cocktail that originated in the nineteenth century in Italy. The Americano is a cocktail of Campari, sweet vermouth, and often soda. It is said that in 1919, Count Camillo Negroni decided the Americano was too commonplace for someone of his standing. He requested that his local bartender make a "stiffer" version of his favorite drink by adding a tot of gin. Garnished with a slice of orange to distinguish Negroni's glass from the rest and thus the Negroni cocktail was born.
Made with Campari, sweet vermouth, and dry gin, the Negroni has a bright, bitter taste and a vibrant, jewel red color. The bitter taste is somewhat mellowed out by the sweet vermouth making for a great cocktail with a ton of dimension. If you like Campari, this drink is for you. Come see us and enjoy a classic cocktail made in the classic way. Cheers! |
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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
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Easter Sunday Specials
 We will be serving Easter Sunday from 11am to 10pm.
Make your reservations soon!
Crab and Shrimp Stuffed Tilapia 15.50
Brown Sugar and Mustard Glazed Ham 12.75
Pasta Primavera with Garlic Chicken 15.50
Slow Roasted Boneless Pork Loin served with Mashed Potatoes
and Bourbon Demi Glaze 16.75
Slow Roasted Herb Crusted Prime Rib -
12 ounces 18.75 16 ounces 21.75 Available all day, Serving 11am to 10pm
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This Friday is Your Last Chance for 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
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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.
This week, The Monte Cristo Burger is
up against The Scotch Burger!
Your votes will decide.
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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
Every week we have a new burger creation that we serve all day with any beer in house for only $10.00! Check us out on 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!
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Specials This Week
appetizer
oysters on the half shell
beavertail oysters, prince edward island, canada.
clean, crisp. initial mild sweetness with medium to high
salty 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. Saga Blue Brie (Denmark) 6. Sap Sago, Switzerland.
serves 2 to 4 people 19.75
tempura battered fresh zucchini
zucchini with a light tempura batter served
with roasted garlic aioli 6.25
"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 roasted turkey galantine and emmentaler aged swiss cheese.
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 soft shell crabs
three hotel sized sauteed soft shell crabs with lemon garlic butter. served with shoestring potatoes 19.75 chicken stuffed chicken lightly floured and fried chicken breast stuffed with ham, emmentaler 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
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"Like" our Facebook and be the first to know about food specials, drinks, and MORE!
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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 is the marketing makeover name for slimehead fish? 2. What does the acronym COOL stand for on a food label? 3. What leafy vegetable answers to names such as Tuscan, black cabbage, and dragon tongue? 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 ingredient makes Cajun dirty rice look dirty? Ground giblets
2. What is the French name for a bundle of tied or cheesecloth-wrapped herbs used to flavor dishes such as soups or stews? Bouquet garni
3. What is the world's most expensive spice and an important ingredient in bouillabaisse, risotto Milanese, and paella? SaffronLast week's winner..................... Sue Sealley |
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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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