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Outside Dining
Enjoy Our New Patio Ambiance
By Ryan
Our outside is now complete and just in time for what appears to be a week or longer of beautiful weather. Our new signs are up, the flowers are planted & just last weekend we received our new weather resistant patio chairs for both the sidewalk and patio. We are very proud of our new look and hope to continue to bring our customers the best outside dining experience in our area.
 What are the advantages to dining al fresco at the Uptown Grill? Sure, we may not have the view's of some other area patio's, but what we lack in views we make up for in cleanliness, lack of bugs (we are screened in after all), atmosphere and most importantly service. When dining outside at other restaurants, and I've been on the receiving end of this before, it sometimes seems like the outside area is an after thought. Because you are dining outside it can feel as if you receive service only when the staff has the time to service you. That's not the case here. Our patio area has assigned servers for every shift and each table is treated the same as if it were inside. You eat on china and drink from glass. No disposables here. 
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Uptown Grill's Class of 2012
Congratulations to All of Our Graduates
By Jim
In our industry, a large percentage of our employees are from both the high school and college segment of the community. This is where a lot of us in the industry began and for some of us and uknown reasons, have chose not to leave. The restaurant industry is a wonderful start to a child's working career. A lot of these kids start out as busser or dishwasher and quite often it is their first "real" job. Statistics show that this industry is excellent for young kids to mature in.
As the years go by, we watch these kids grow and mature into young adults. We try to hold onto them after high school by allowing them to come home on breaks or vacations. The working relationship works out great because they are available when we are busy and they get to make some extra money. Unfortunately, there are times where they do eventually leave us for good to explore the opportunities out there in their chosen career fields. It is always sad to see them go.
Brooke Hannen-- LaSalle Peru High School
Brooke has been with the Uptown Grill for a little over 2 years. Over the course of that time, she started as a busser and has really matured and moved up to a hostess position. You will always see her friendly smile when you come in. During her four years, she was involved with soccer, link crew, senior help, foreign language and senior board. She plans to attend Western Illinois University to pursue a degree in law enforcement or criminal justice.
Tony Victor-- Hall High School Tony began his Uptown Grill career as one of 4 siblings that have worked for us. Unfortunately, he will be the last of the Victors to come through here, as he is the youngest. Tony has been a busser for just under 2 years. For many of you that know Tony, we can all agree we have seen all sorts of hair styles from him. Always interesting to see what he comes in with next. Tony was in the top 10 of his class and was involved with basketball and golf. He plans on attending the University of Colorado at Boulder to get involved with their finance department. He hopes to one day become a management consultant.
 Josie Brady-- St. Bede Academy.
Josie is one of two Brady's that have worked for us. She has actually been with us for over 3 years. She is a very busy person. There are times she is scheduled every weekend. Then there are months in her school schedule that we seem to never see her here. There have been shifts that I have not seen her for so long that I ask her, "You still work here?". We have never minded her busy schedule. She has been such a great employee for us. A utility player for us for all these years. Whether bussing or hostessing, you will always see a friendly smile. At the Academy, Josie was heavily involved with cheerleading for 4 years and Captain her senior year. She was also a part of many musicals and plays, French club and Student Ambassador. Her plans involve attending Aurora University in the fall to study general nursing. She hopes to become a pediatric oncology nurse when she is finished with her degree.
Josh Theisinger -- Bradley University
Josh is actually on his 2nd stint with us at the Uptown. Josh started out as a busser and worked for us for about a year or so. After trying other professions for a few years, he realized how great he had it here, (I can see that fake smile Josh). All kidding aside, it is great to welcome him back. The experience on how we run things helped him to jump back in as a bartender and he is now even helping as assistant manager. He has been here for almost 2 years on his latest stint. Josh is graduating with a criminal justice and sociology bachelor's degree and is currently looking for employment near the Illinois Valley in that field. For the time being, he will be working here on more of a full time basis throughout the summer.
Congratulations to all of the area graduates and especially to our Uptown Grill Graduating Class of 2012.
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Burger Me Thursday
Burger and a Beer for ONLY 10 Bucks!
The Mac Daddy
Available all day today,
our gourmet half pound burger topped
with a family recipe of macaroni and
swiss cheese with caramelized onions along with any micro brew of your
choice for only $10!
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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!
Friday Nights, Seafood Mixed Grill
4 oz. grilled lobster tail with drawn butter, 4 oz. tilapia filet with crab meat stuffing, 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 $5.38! 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
artisanal cheese sampler
1. Port Salut (France) 2. Pere Joseph (Belgium)
3. Casa de Mendevil Helho (Portugal) 4. Queso a La Sidra (Spain)
5. Saga Blue Brie (Denmark) 6. Sap Sago, Switzerland
serves 2 to 4 people 19.75
oysters on the half shell
blue point oysters, long island, new york. medium, choice oyster
with a bright brine and firm meat. served with mignonette 11.75
salad and sandwich
grilled romaine and asparagus with smoky hot bacon dressing
grilled romaine topped with salemville bleu cheese, roasted
red peppers, asparagus, red onion, grape tomatoes
and hot bacon dressing 12.75
mesculyn salad & panini sandwich combo
black forest ham, emmentaler cheese, and an apricot dijon glaze. served with a
mesculyn, walnut and gorgonzola salad. balsamic vinaigrette dressing 10.75
with cup of soup of the day 12.25
meat
top sirloin and sauteed shiitake mushrooms
10oz. top sirloin with sauteed shiitake mushrooms. served
with rosemary smashed potatoes and garlic roasted cauliflower
topped with parmesan cheese 19.75
stuffed chicken breast
lightly breaded and fried chicken breast stuffed with ricotta salata,
pancetta and fresh spinach. served with white wine cream
sauce and uptown rice blend 12.75
seafood
steamed mussels in lemon wine broth
fresh steamed mussels in a lemon wine broth over spaghetti.
served with an herb crusted breadstick 15.50
10oz. australian lobster tail
10oz. australian rock lobster tail with drawn butter. served
with rosemary smashed potatoes and garlic roasted cauliflower
topped with parmesan cheese 39.00
dessert
affogato al cafe
traditional italian dessert made with vanilla ice cream
topped with a shot of espresso 4.75
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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 vegetable has a European history of insult when hurled at someone and a message of rejection when given to a suitor? 2. What name is given to a roast that is a rack of loin tied into a circle with frenched ribs pointing up? 3. What farm animal can be called a doe, buck, kid, wether, billy, or nanny? 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 up to 3 times a year. Last weeks questions and answers...
1. What French, cloth-lined bread proofing basket imprints baked bread with its decorative pattern? Banneton
2. What vegetable also goes by the names gumbo and lady's finger? Okra
3. What do sheep ranchers call meat from an animal that is more than one year old?MuttonLast week's winner..................... Donna Engels |
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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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