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Wednesday, June 6th, 2012
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Behind The Bar
Sangria
By Jimmy
It's sangria time! The nice hot summer weather seems to be approaching faster and faster and that makes for the perfect time of year for cooling off with a refreshing sangria. A sangria originated in Spain and Portugal but has since taken off around the world. They consist of wine, chopped fruit, a sweetner and a small amount of brandy. Essentially, they can be called a wine punch. W hen putting together, the fruits can be endless and that can be half the fun in trying different combinations to come up with that perfect batch. Berries, pineapple, grape, melon, lemon, lime, peaches, oranges, you name it, it can make an excellent drink on a summer day. The traditional sangria is typically made with red wine but through its evolution, a white or blush wine still tastes quite well. In Spain, it is typically served at every social gathering. What makes this drink so special is that not only does it taste great, it is very simple to make. It is hard to add a "wrong" ingredient to the mix. The hardest part of the process may be having to wait 12-14 hours for all the flavors to infuse together.
Next time you are in, I suggest you give this drink a try. The patio or sidewalk cafe is a perfect place to enjoy one of these refreshing summer cocktails.
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On Special
French Onion Filet & Affogato Al Cafe
By Ryan
This week we are featuring one of the most mouth watering meat dishes that I have seen on special to date. Our meat dishes are always excellent, but our chef has gone above and beyond on his current dish.
We start by grilling an 8oz filet, to your liking, and place it over housemade rosemary smashed red potatoes along with a rich french onion sauce. The filet is then topped with melted swiss cheese and served alongside roasted asparagus. All for the value of $26.75. Essentially we have taken the comforting flavors of french onion soup and turned them into possibly your most favorite steak dinner ever.
 After indulging in our french onion filet, you have to try our new dessert, the traditional Italian Affogato Al Cafe. This is the perfect dessert, especially for this time of year. You can have your sweet after dinner dessert and your coffee fix all in one delectable after dinner treat. Sometimes, simple is better.
Affogato Al Cafe stands for "drowned in coffee." Just like the description says, we take locally made Sisler's french vanilla ice cream and pour a shot of great espresso over the top of the ice cream. Trust us, you'll love it!
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Around The Industry
America's Oldest Restaurants
By Ryan
This June we will be celebrating our 27th anniversary. Coincidentally we discovered this article from "The Daily Meal" about some of America's oldest restaurants and found that we have a long way to go! The oldest continually run restaurant in America dates back to 1673, over 300 years ago! The restaurants span from San Francisco to Iowa to New Orleans to New York City. I have not been to any of these restaurants, but after reading the article I know that a few of them will be put on my list of places to try.
Keen's Steakhouse, New York City (1885). Famous for serving mutton and home of the largest collection of churchwarden pipes in the world
Commander's Palace, New Orleans (1880). Family owned for all 132 years of existence. Famous for its southern charm, "haute creole" cuisine and turtle soup.
Jacob Wirth, Boston (1868). Famous for draught beer and large portions of wiener schnitzel and bratwurst for well over the last 100 years.
Old Ebbit Grill, Washington D.C. (1856). The restaurant was first a boarding house for hosting famous military heroes and statesmen. It is said to have been a favorite of Teddy Roosevelt, Ulysses S. Grant and Grover Cleveland.
 Breitbach's Country Dining, Iowa (1852). President Millard Filmore actually issued the permit to build this place. One of the Breitbach's bought the building from the original owner in 1862 and it has been owned by the family ever since. The restaurant has been burned down twice in the last 5 years. Wow! But, both times volunteers from within the community rallied together and helped to rebuild the old restaurant.
The Tadich Grill, San Francisco (1849). Opened during the height of the gold rush, this restaurant claims to be the first to cook seafood over a mesquite charcoal, a Croatian cooking method.
White Horse Tavern, Rhode Island (1673). The building that houses this restaurant was actually built before 1673, but it was not used as a restaurant until 1673. The building has been registered a National Historic Landmark.
Read The Full Article On America's Oldest Restaurants
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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!
B.L.A.T BURGER
This week we are offering The B.L.A.T. burger. Crispy bacon with lettuce, tomato, mayonnaise
and avocado atop grilled hamburger
served with texas toast style bread
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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
blackberry point 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
grilled and chilled white asparagus
grilled white asparagus, chilled and served with salemville bleu cheese and
toasted pistachio over a bed of frisee lettuce. apricot vinaigrette dressing 8.75
salad and sandwich
panzanella chicken chicken salad
warm bread salad with freshly baked chunks of italian bread, butter
garlic marinated chicken, tossed romaine, grape tomatoes, parsley,
pinenuts, and balsamic vinaigrette dressing 12.50
mesculyn salad & panini sandwich combo
cuban marinated pork, smoked gouda cheese and black bean aioli.
served with a mesculyn, walnut and gorgonzola salad. balsamic vinaigrette dressing 10.75 with cup of soup of the day 12.25
new york strip steak sandwich
grilled 8oz new york strip steak, sliced and topped with mushroom
marsala sauce, lettuce and tomato. served open face on a
sourdough roll with uptown french fries 11.75
meat french onion filet
8oz. center cut charbroiled filet served atop a bed of rosemary
smashed red potatoes, topped with a french onion sauce.
served with sauteed broccolini and swiss chard 26.75
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 filet of sole with lemon parsley buerre blanc
pan fried filet of sole with a lemon parsley buerre blanc. served with sauteed broccolini and swiss chard 19.75 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 italian lemon cream cake
delicate white cake filled with lemon cream and dusted with powdered sugar 6.75
chocolate mocha flourless torte
housemade flourless torte topped with chocolate ganache
and served with raspberry sauce 6.75
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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 ice cream flavor did Baskin-Robbins create in 1969 to commemorate the first manned moon landing? 2. What is a unit of heat that is used to express the amount of energy provided by foods? 3. What was a U.S. Army officer referring to in an ISAF-Afghanistan blog post when he wrote, "This a war zone - not an amusement park"? 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 legume is an African native and an essential ingredient in the Southern dish hoppin' John? ..........Black Eyed Peas 2. Which berry is used for the famous French preserve Bar-le-Duc, cassis syrup, and Cumberland sauce for game?.........Currant 3. Which variety of blueberry is named for its pink skin color?..........Pink Lemonade Last week's winner..................... Rick Mason |
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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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