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Thursday, September 6th, 2012 |
Playlist Theater
Griffin House
By Ryan
Around here, Griffin House tickets sell like hot cakes and there's almost nothing sadder than telling our customers that we have sold out. Once they're gone, they are gone. Having said that, we are happy to let all of you know that there are still some tickets left for Griffin's performance's here on Thursday September 13th and Friday September 14th.
The only thing sadder than having to tell you we are sold out is having to tell Griffin that we have not sold out. He really enjoys playing here and has been asking us for years to perform in front of a standing audience. He finally gets that opportunity next week and because of that he his bringing along his full band to rock the Playlist Theater. It would be a wonderful thing to pack the Theater two nights in a row for this show. Did we mention our brand new speakers?
The Friday show is approaching a sell-out and the Thursday show still has tickets available. Help make Griffin's first standing show's something to remember. We can guarantee a wonderful time will be had.
There's still a chance for you to be there. Tickets are available for purchase in house or online at uptowngrill.com. I wouldn't count on them being around for much longer. Come in or shop online while you still have the chance.
The two video's below are a couple of my favorite Griffin Songs and hopefully they wet your appetite for next week. See you at the show. Click here to purchase tickets
 | | Griffin House - Better Than Love |
 | | Griffin House "River City Lights" |
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From the Bar
North Coast Pranqster Ale
By Jimmy
 We have just added a new beer to our draft selection and are proud to introduce: North Coast Pranquster Ale.
North Coast Brewery opened as a local brewpub that was founded in 1988 in Fort Bragg, California. It is located on the rugged coast of Mendocino County. The brewery is an avid, conscious "green" brewery. From the recycled bottling and packaging, to spent grain being given to local farmers for animal feed, or used hops given to the local gardeners for use as mulch... this company makes an effort to help conserve our natural resources. Electricity is kept to a minimum at their facility while there is talk about implementing solar power technology.
Along with its stamp on the "green" foothold, it is also a major supporter of American jazz music. The brewery has supported many jazz societies with numerous monetary donations. In fact, the brewery and the Thelonious Monk Institute of Jazz have partnered, and since the introduction of North Coast's Brother Thelonious Ale in 2006, a portion from each case or keg sold goes to this Institute to help the continuing education of American Jazz music.
Over the course of almost 15 years in business, North Coast has won over 80 gold and silver medals in both national and international beer tasting events. Their Pranqster ale is amazing. It is a Belgian style golden ale. Belgian beers are considered some of the finest in the world. The unique brewing processes, yeast blends, and their sophisticated yet secret recipes are adorned throughout the world. You will find that same effort put into this beer. It has a rich, golden color with a floral nose, full fruity flavor and a clean, smooth finish.
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Grandparents Day: Sunday, September 9th
Treat Your Favorite Relatives
By Dalton
 It goes without saying that your grandparents were here on earth before your parents. But many of us fail to give them the same recognition as our parents... and they have both Mothers and Fathers Days to celebrate. This year, let your grandparents in on the action, too - they've got an equally important day to celebrate! Grandparents Day was founded by Marian McQuade and made a national holiday by President Jimmy Carter.
So be sure to take the time this Grandparents Day - Sunday, September 9th - to spend with your grandparents and show them just how special they are! What better way to celebrate your grandparents than with a fine dining experience at the Uptown?
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Around the Industry
Wine Temperature
By Ryan
 It was a few years ago, during a meeting with our wine salesmen, that we learned wines should be temperature controlled. Obviously, white wine should be chilled, but we learned that we were chilling ours at a temperature that was too cold and too warm to bring out the wines desired tasting points. We also learned that red wine should be tempered. Not chilled, but also not served at room temperature. You might be surprised to learn that our red wines by the glass have been "tempered" now for a few years and that our tempered wine cave houses the rest of our bottles. Serving a bottle of wine should be simple right? It certainly can be, but all wine has a temperature range that brings out the best in the bottle. Serving a wine too warm or too cold can drastically change a wine's flavor and nose. While we learned of this a few years back during that wine-tasting session with our salesmen, also referred to as our "resident wine nazi," we just recently found an article we thought we could share with you to help you when opening your next bottle. The ideal temperatures for wine varietals are as follows: Light dry white wines, rosés, sparkling wines: Serve at 40° to 50° F to preserve their freshness and fruitiness. Think crisp Pinot Grigio and Champagne. For sparklers, chilling keeps bubbles fine rather than frothy. This is also a good range for white dessert wines; sweetness is accentuated at warmer temperatures, so chilling them preserves their balance without quashing their vibrant aromas. Full-bodied white wines and light, fruity reds: Serve at 50° to 60° F to pick up more of the complexity and aromatics of a rich Chardonnay or to make a fruity Beaujolais more refreshing. Full-bodied red wines and Ports: Serve at 60° to 65° F ...cooler than most room temperatures and warmer than ideal cellaring temperatures... to make the tannins in powerful Cabernet or Syrah feel more supple and de-emphasize bitter components. What does serving a wine too warm or too cold do to the bottle? Serving a wine too warm, for example, will emphasize the alcohol. Too cold and the wine's aromas and flavors can be dulled. Most of us really only have the ability to serve a white wine out of our refridgerator or a red wine at room temperature. There are ways, however, to warm or chill a bottle prior to serving and the article gives you a few pointers for your next party. Enjoy your next bottle how it was meant to be tasted. Click here to learn more on properly storing and serving wine
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Pardon Our Dust
Downtown La Salle Street Repair Update
By Jimmy
 I just wanted to give everyone an update on the work that is happening right outside our front doors. After work was held up due to the effect of Hurricane Isaac and the storms that rolled through here this past week through the Labor Day holiday weekend, everyone was back to work to repave First Street. In talking to a few of the city employees, it sounds like everything will be striped and finished by the beginning of next week. We continue to support the City of LaSalle, and it is exciting to see these improvements happening downtown!
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Uptown Playlist Theater
Thursday, September 13 & Friday, September 14 Tickets $20
___________________________________________________ Thursday, October 25th
Tickets $25 Wednesday, November 21st Tickets $20
Please purchase tickets in person or online only.
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"Not Your Everyday Specials"
Monday Nights, Steak Diane
Every Monday after 4 pm, we will be serving Steak Diane for $17.75. 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! Thursday, September 13th will feature our Jalapeno Popper Burger. We top our beef patty with a special blend of jalapeno poppers, cream cheese and crab meat. Go ahead... take a bite!
 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. Shepherd's Way (Minnesota) 2. Reny Picot Saint Rocco
Triple Creme (Michigan) 3. Ludwig Kickapoo (Illinois)
4. Senorio De Montelarreina Manchego (Spain)
5. Carr Valley Billy Blue Goat (Wisconsin) 6. Sap Sago (Switzerland)
serves 2 to 4 people 19.75
blackberry point oysters on the half shell
blackberry point oysters from the northwestern coast of prince edward island, canada.
medium size, salty and rich. served with a mignonette 10.75
breaded gorgonzolla stuffed ravioli
four gorgonzola stuffed ravioli hand breaded and fried.
served with a mushroom ragu 8.75
salad and sandwich
mesculyn salad & panini sandwich combo
cuban marinated pork, smoked gouda cheese and black bean aioli.
balsamic vinaigrette. 11.25 with soup of the day 12.75
quiche lorraine, mesculyn salad and soup combo
housemade quiche with onion, bacon and swiss cheese.
served with mesculyn, walnut and gorgonzola salad and a cup
of soup of the day 12.75
italian beef sandwich
shaved and seasoned prime rib topped with sauteed peppers, onions
and provolone cheese. served on an italian roll with housemade fries 10.75
grilled wedged romaine salad
grilled wedged romaine topped with salemville blue cheese,
pancetta, roasted beets, asparagus, tomato and red onion.
served with balsamic vinaigrette 13.50
entrees
beef tenderloin steak ka-bob
skewered beef tenderloin, red bell peppers, red onion,
tomato and portobello mushrooms served with a wild rice
pilaf and mushroom marsala sauce 21.50
stuffed chicken breast
breaded boneless chicken breast stuffed with ham and
tillamook cheddar. served with uptown rice blend 13.75
salmon, roasted corn and saffron risotto
fresh atlantic salmon, roasted corn, shallot and portobello
mushrooms with a saffron arborio rice and reggiano
parmesan 17.75
sauteed grouper cheeks
lightly floured grouper cheeks sauteed and topped with a lemon parsley
plugra butter and reggiano parmesan. served over angelhair pasta
with roasted asparagus 19.75
pan seared sea scallops
seared sea scallops with a lemon caper
dill cream sauce 22.75
dessert
salted vanilla caramel crunch cake
buttery vanilla-flecked pudding cake layered with salted
caramel and creamy custard with a graham cracker crust 7.75
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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 mysterious insect disorder became a threat to food crops across the US in 2006?
2. What term describes someone who prefers food that's been harvested or produced as close to home as possible?
3. What bread relies on a moist batter and two heat settings to cause it to pop over its mold and form a hollow interior?
Fine 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 Week's Questions & Answers:
1. What kind of browning develops complex flavors in coffee beans, grilled meats and bread crust? ............ maillard reaction
2. What is the purpose of using vinegar in a pie dough recipe? .....tenderizes the crust
3. On average, Americans spend less time per day preparing food than it takes to watch a half hour TV cooking show. ....How many minutes? ...........27
Last Week's Winner: ....................June Novak |
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Uptown Grill
601 First Street | LaSalle, IL 61301 | 815.224.4545
Monday - Thursday: 11am -10pm
Friday - Saturday: 11am - 11pm
Sunday: 12pm - 10pm
uptowngrill.com
Uptown respects your privacy and will not sell or distribute your personal information. |
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