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Thursday, September 20th, 2012        

On Special  
Oktoberfest

By Brianne

 
oktoberfest
Starting Sunday, we will play host to a time-honored German tradition. Oktoberfest is known as the largest beer festival in the world. Dating back to Munich, Germany on October 12th, 1810, the 5-day event was originally staged to celebrate the marriage of the Bavarian Crown Prince Ludwig and Princess Therese of Saxony Hildburghausen.

 

Though the official fest in Germany boasts more than 6 million visitors a year who help consume more than 1 million gallons of beer, we at the Uptown are proud to bring a slice of German history and festivities to the Illinois Valley.

 

And yes, that includes some authentic beers:

  • Bitburger Pilsener (the #1 draft pilsener in Germany)
  • Hofbrauhaus Hefeweizen Beer

 

Though serving 1 million gallons of brew is a lofty goal, we are confident that we'll get an overwhelming response for our German fare, dubbed "the area's most authentic." We will serve the German fare after 4pm each night, Beginning Sunday, September 23 until it's gone, we will be serving a variety of tasty German favorites on our Oktoberfest plate: 

  • kassler ripschen (smoked pork chop)
  • eisben mit sauerkraut (pork hocks with sauerkraut)
  • leberkaese (German veal loaf)
  • knackwurst (German garlic sausage)
  • bratwurst (mild white veal sausage)
  • sauerkraut, red cabbage, and german potato salad

 

We will also offer a wurstsalat salad and housemade apple strudel with Sisler's french vanilla ice cream. 

 

Supplies are definitely limited. You've got a week (maybe more) to try out this authentic German plate. So come in early, and come often - before it's gone!

 

Check out more interesting facts about Oktoberfest.

 
From the Bar
Founders Red Rye Ale

By Jimmy

 

We are excited to bring a new addition to our draft beer selection this week: Founders Red Rye Ale. Founders is a brewery that was founded by 2 college buddies back in 1997. Having been home brewing enthusiasts for a few years, they decided to quit their day jobs and chase their dreams of brewing excellent craft beers.

 

The brewery is located in Grand Rapids, Michigan and over the course of the last decade, it has become one of the most prominent brewers in the United States and even the world. Since 2011, Ratebeer.com (a trade group that rates beers) has ranked this brewery as the 2nd best in the world.

 

This small craft brewer has expanded and now brews over 30,000 barrels each year. All this and to think after their first few years, they were on the verge of bankruptcy. After revamping their business plan, they applied a simple philosophy. "The original Founders team decided to brew the kind of beer that got them excited about brewing in the first place: complex, in-your-face ales, with huge aromatics, bigger body, and tons of flavor. Or in other words, brew for people like us."

  

We have brought in their Red Rye Ale. This beer is rated 99 points out of 100 on ratebeer.com. It is a pale ale that has a crimson color and a creamy head. It is brewed with four varieties of Belgian caramel malts and balanced with a hop bitterness and a floral bouquet. It finishes with generous malted rye and spicy crisp finish. Great brew for this time of year! Cheers! 

 

On Special
Broiled Norwegian Salmon with Bacon & Succotash

By Marlee

  
This week on special, we are featuring a seafood dish called broiled Norwegian salmon with bacon and succotash.
    
What is succotash you might ask? You need two things to make a succotash -- corn and beans. The other vegetables that accompany this dish can be mixed and matched as you choose. The dish was very popular during the Great Depression because of it's inexpensive ingredients.

Our succotash is a mixture of chopped asparagus, red onion, carrots, celery, grape tomatoes, edamame bean, and sweet red bell peppers sauteed in white wine and olive oil.     
 
This seafood dish is a great addition to the specials we have as we transition from summer to fall. Speaking of fall, the presentation of this dish has warm autumn colors. The succotash has reds, greens, and oranges, while on top of it, there is the salmon with its rich color. This dish is a big hit and is only on special for a while, so stop in and try it! 

Area Attractions 
Illinois River Road 

By Ryan

 

Usually, when on vacations or traveling, I come across many areas of our country that really grab my attention... places and areas that really strike me as being quite beautiful which always makes me wonder what is out there that I have not yet or will never see. Every once in a while, it's nice to take a step back and appreciate some of the sites that the world has to offer. With that said, it usually reminds me of the beauty our area offers - yet because it's our own backyard - we tend to overlook it.

Which leads me to an article that just ran in Midwest Living. The article documented the Illinois River National Scenic Byway. The Byway travels through small towns along the Illinois River from Starved Rock State Park just outside Ottawa, south to the Emiquon Preserve near Havana. Something like this makes you realize that people do travel to our area to take in some of the most beautiful fall foliage and scenic overlooks that our state has to offer. The article highlighted areas and views from the bluffs of Starved Rock, The La Salle Canal Boat, Matthiessen State Park, Boggio's Orchard and August Hill Winery.

Midwest Living had this to say about the Illinois River Road: "Within easy drives of Chicago and St. Louis, the Illinois River Road National Scenic Byway threads through natural areas and past spectacular water views, bluffs and brilliant fall foliage. When travelers start craving the comforts of civilization, the road meanders to places with just the right amount -- welcoming hearths, inspiring art and history, memorable meals, and even locally produced wines."

Sometimes you don't have to travel far to appreciate earth's natural beauty. The height of our area's beauty is just around the corner.

Check out the Illinois River Road website complete with video tours.


Uptown Playlist Theater


 

  

 

  

Thursday, October 25th
Tickets $25

 

Click Here For Tickets

Click here to see a music video for 

"Drunken Poet's Dream" 

 

 

 ___________________________________________________

 

 

Wednesday, November 21st
Tickets $20

 

 

 
   
We now have tickets available for sale on our website at uptowngrill.com 
Please purchase tickets in person or online only. 

 

"Not Your Everyday Specials"

 

 steak diane

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 tacos 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. 

 

 

weinerschnitzel 

 

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       

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 27th will feature our Meat Lovers Burger.  Mouth-watering applewood smoked bacon, salami, prosciutto, and provolone cheese

 

 

  

 

 

 

 seafood  trioFriday 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

 

 

   

surf your turf  

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 pork loin 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! 


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
  
brie almondine      

almond breaded brie cheese served with a raspberry and

mandarin orange compote  8.75

 

salad and sandwich

mesculyn salad & panini sandwich combo
black forest ham, havarti cheese and apricot glaze.
served with a mesculyn, walnut and gorgonzola salad. balsamic
vinaigrette dressing 10.75  with cup of soup of   the day 12.25 


blt club

oven roasted turkey, applewood smoked bacon, lettuce

tomato and mayonnaise on wheatberry bread. served with

housemade french fries. 9.75

  

wedged boston bibb blt salad

wedged boston bibb lettuce, salemville bleu cheese,

applewood smoked bacon, lettuce and roma tomato. topped

with fried scallions and served with creamy salemville

gorgonzola dressing 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

  

grilled turkey medallions

turkey medallions grilled and served with a wild rice and

shiitake mushroom pilaf, orange hollandaise and balsamic

glazed baby carrots 15.75

  

stuffed chicken breast

breaded boneless chicken breast stuffed with ham and

tillamook cheddar. served with uptown rice blend   13.75

  

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

  

broiled norwegian salmon with bacon and succotash

10oz fennel crusted salmon filet. served with bacon,

asparagus, red onion, carrot, celery, grape tomato,

edamame and sweet bell peppers sauteed with white wine

and olive oil 19.75

  

10 oz australian lobster tail

10 oz australian rock lobster tail, served with horseradish

mashed potatoes and a corn sautee of bacon, asparagus,

red onion, carrot, celery, and sweet bell peppers.

drawn butter  39.00

  

dessert

  

chocolate raspberry cream cake

layers of rich chocolate cake filled with vanilla mousse and

topped with a raspberry glaze. served with a chocolate

raspberry sauce and fresh whipped cream  5.75

  

    
 
 

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Foodie Fight

foodiefightEach 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 main ingredient is missing from this list to make a traditional choucroute- goose fat, cabbage, white wine, onions and????

2.  Which type of cake are these listed...genoise, spong and chiffon?

3.  What is seldom consumed by a flexitarian?

 

E-mail your answers to: [email protected]

 

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. How many days must raw-milk cheese age to be sold in the United States?
............60 DAYS
2. Which of Ben and Jerry's 2010 ice cream flavors was a limted edition Wal-Mart excusive?
...............FLOURLESS CHOCOLATE CAKE 

3. What fish is making a comeback from severe depletion in the 1980's?
......................ATLANTIC STRIPED BASS

   
Last Week's Winner: ....................RICK MASON

Uptown Grill

601 First Street  |  LaSalle, IL 61301  |  815.224.4545

 

Monday - Thursday: 11am -10pm

Friday - Saturday: 11am - 11pm

Sunday: 12pm - 10pm

 

 

uptowngrill.com 

 

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