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New On Our Menu
French "Au Natural" Fries
By Ryan
A French fry is about as simple as things could possibly be, right? Think again. Over the course of the last few months, we have been experimenting in the kitchen with all types of machinery, cutting blad es, attachments and even potatoes themselves. We attempted probably 30 different combination's of potatoes, cuts and cooking temperature. We have learned through many trials and many errors. And for the last week, as many of you may have already noticed, we have put our new French "au natural" fries into service.
We will not reveal our secret recipe or cooking procedures, but we will give you a little bit of a behind the scenes look at how this process begins and ends. What's in the middle will be left to your culinary imagination. Before each shift starts we take fresh Golden Russet potatoes, which have a naturally rich buttery flavor, and we send them through our potato cuber to get the perfect length and size out of each potato. This is where we may slice one, two or three 5-gallon buckets full of potato French fries, depending upon our expected business for the shift. 
These French "au natural" fries are now served with every sandwich. Our customers can still substitute steamed vegetables for $1.75. We feel that the perfect french fry is one that is served fresh, hot and crispy. Yet another thing we do that does separates us from the rest.
Most frozen French fries that come out of a bag have a thin coating over them (and who really knows what that coating is?) that helps to maintain the fries crispiness. But, those frozen french fries are far from fresh. Our French fries naturally maintain a nice crispiness and if you get to them first, it's worth making the burger wait. There's just something about fresh house made French fries while indulging on a big greasy burger. We hope that you enjoy our new product as much as we do. We've put a lot of time effort into something that should be so simple.
 | Uptown French
"Au Natural" Fries |
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Memorial Day
Holiday Weekend Hours
By Ryan
Memorial Day is a United States Federal holiday. You will find it on the last Monday of May every year. This holiday was put together to remember and honor U.S. soldiers who have died while serving our country. There will be many memorials held in our surrounding area and all over our country. All of us should try to take some time out of our day to thank the brave men and women that have made the ultimate sacrifice, so that we can live our lives in freedom.
I came upon an interesting fact that I was unaware of and thought I would share it with you. On Memorial Day the flag is raised briskly to the top of the staff and then solemnly lowered to the half-staff position, where it remains only until noon. It is then raised to full-staff for the remainder of the day. The half-staff position remembers the more than one million men and women who gave their lives in service of our country. At noon their memory is raised by the living, who resolve not to let their sacrifice be in vain, but to rise up in their stead and continue the fight for liberty and justice for all.
Many restaurants will be closed on Memorial Day to observe the holiday. We will be closed for lunch, but open for dinner at 4pm. We will serve until 10pm Monday evening. Our hours remain the same for the rest of the holiday weekend. The weather looks great for this weekend (dare I say, too hot) so finish off your holiday with a cocktail on our patio or stay inside and cool off. Either way, we present both options.
Friday 11am to 11pm
Saturday 11am to 11pm
Sunday 12pm to 10pm
Monday 4pm to 10pm |
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Things to Do Downtown
Historic Downtown LaSalle Canal Market
By Andrew
 This Saturday begins the series of open air art and farmers market events to be held here in Historic Downtown LaSalle. It is supported in part by LaSalle State Bank and the City of LaSalle and this year boasts a great group of local vendors. Vendors will be selling a wide variety of items ranging from hand crafted jewelry, clothing and art pieces to homemade soaps and lotions, fresh homemade jellies and baked goods, and of course fresh herbs and flowers. There will be something there for everybody.
The market will be open from 8am to 2pm in the LaSalle State Bank parking lot on the corner of First and Marquette Streets and will continue to take place on the fourth Saturday of each month until September. All are welcome, including friendly pets. It's great to see the community come together to produce such a unique area attraction. Please stop down and check it out. It has been fantastic in years past and seems to only get better each year. Support local business, find one of a kind products and art pieces and best of all enjoy yourself. Make a day of it here in Downtown LaSalle. We will be open and ready to serve you at 11am. As of today, Saturday is looking like it will be a pretty nice day. Come check out the Canal Market and visit us for lunch either inside, outside on our screened in patio, or out on our sidewalk cafe. We hope to see you Saturday.
Click here for additional information on the Downtown LaSalle Canal Market
Click here to view the Downtown LaSalle Canal Market facebook page
Click here for a list of vendors that can be found at the market |
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On Special
Braised Lamb Shank
By Jim
Altho ugh lamb is a meat for all seasons, we must say that it is not generally seen very often on menus in our area. There is an art to preparing great lamb and we want you to come in and give ours a try.
Lamb has a certain following and when it is spotted on a menu, those that enjoy it, tend to order it. Just as oyster lovers will always order a round of oysters whenever it is available on a menu, people are passionate about their lamb. Is it because of all the nutritional benefits such as vitamin b12, niacin, zinc and omega 3's found in lamb? Probably not. It has got to be the flavor.
There are several ways to prepare this dish but how you prepare it is most important. The best way to cook lamb is to use methods that will keep it moist and tender. Lamb can be overcooked easily and become dried out. It is a very versatile meat and somewhat readily available. It is however, not a big favorite in the American diet. Our country only eats a fraction of the amount of lamb that is consumed in other parts of the world. It is most commonly the meat of choice in Mediterranean dishes.
In an effort to bring this dish the credit it is due, we are calling all you "lamb lubbers" or those that enjoy lamb so much they feel they could live off of it, to come in this week to taste what we have put together. We are featuring a braised lamb shank served over flageolet beans with a veal demi glaze. Whether you are a passionate lamb lover or someone wanting to try it for the first time, the perfect blend of herbs and spices braised into this tender cut of meat will surely not disappoint.
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Uptown Playlist Theater
Please purchase tickets in person or online only.
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Burger Me Thursday
Burger and a Beer for ONLY 10 Bucks!
The "Krunch" Burger
This week we are offering the "Krunch" Burger.
This burger is going to be topped with romaine
lettuce, roma tomato, red onion, pepperjack cheese, horseradish and our housemade potato chips.
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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. Senorio de Montelarreina (Spain)
5. Saga Blue Brie (Denmark) 6. Sap Sago, Switzerland
serves 2 to 4 people 19.75
oysters on the half shell
beavertail oysters from the northwest coast of prince edward island, canada. clean, crisp medium to large size. served with mignonette 11.75 asian style braised pork tacos three fried wontons filled with shredded pork, red cabbage,
snap peas, pickled ginger, green onion, and cilantro with an asian chili sauce 8.75
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
turkey galantine, emmentaler cheese, and stone ground mustard. 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 with porcini mushroom demi glaze
10oz. top sirloin with porcini mushroom demi glaze. 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 black forest ham
and tillamook cheddar cheese. served with white wine cream
sauce and uptown rice blend 12.75
seafood
char grilled mako shark
char grilled mako shark with pineapple salsa served with garlic roasted
cauliflower topped with parmesan cheese 18.75
seared shrimp and pappardelle with tomato vodka sauce
seared shrimp, shiitake mushrooms, roasted red peppers, and fresh fennel
with pappardelle pasta in a tomato vodka sauce 16.75
dessert
affogato al cafe
traditional italian dessert made with vanilla ice cream
topped with a shot of espresso 4.75
strawberry cheesecake
housemade strawberry cheesecake with graham cracker crust.
served with strawberry sauce 6.75
chocolate mocha flourless torte housemade flourless torte topped with chocolate ganache and served with raspberry sauce 6.75
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"Like" us on 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 was Wilbur Scoville measuring in 1912 with his Scoville Organoleptic Test? 2. What makes black garlic black? 3. What kind of ham did the 1926 General Assembly of Virginia legally define, including a peanut diet for the pigs? 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 vegetable has a European history of insult when hurled at someone and a message of rejection when given to a suitor? A turnip
2. What name is given to a roast that is a rack of loin tied into a circle with frenched ribs pointing up? Crown roast
3. What farm animal can be called a doe, buck, kid, wether, billy, or nanny? GoatLast 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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