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Thursday, November 8th, 2012 |
Last Call for David Olney with Sergio Webb
Playlist Theater: Saturday Night!
By Ray
This is our first Saturday evening show. It is an experiment! It was also very short notice. We only announced it a couple of weeks ago and we are at about half full, as of this time.
David and Sergio played here several years ago, and it is still one of the most talked about  shows we have had. I promise you, David is extremely entertaining and these two guys really, really rock. So how about dinner and a show? "You never know" it could be one of your all time favorites!
This will be an all-seated show, and every seat will have a table. Cocktail and appetizer service is available and guess what, you get to drink out of real glass and eat on real china.
Loudon Wainwright III tickets will go on sale Saturday evening, but only in the theater.
In this week's fireside chat, see link below, David Olney tells a little about the briefcase full of money that was left behind the last time he played here. Edie Thompson, that was working at La Quinta then, returned the money to David. Thanks for supporting the arts! Edie since you are in David Olney's hall-of-fame, you can be David's guest. Please get a hold of us!
Click Here To Listen To David's Story
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On Special
Chicken Puttanesca
By Jimmy
This week on special, we are featuring a pasta that has a ton of flavor and has become one of my favorites, Chicken Puttanesca. We take a butter garlic infused chicken breast, grill it and serve it with a sauce consisting of tomato, garlic, onion, kalamata olives, anchovies, capers and green peppers.
This sauce is a traditional dish that was created more than 50 years ago in southern Italy. The robust flavors are what makes this dish so good. Its spicy, tangy somewhat salty flavors all come together so well, and who does not like garlic? The trick to creating this sauce is the slow simmering process to marry all of the flavors together. Although the sauce is traditionally served over spaghetti, it can be served with your favorite pasta. We serve ours over strozzapreti pasta and bake it with mozzarella and reggiano parmesan.
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Party Planning
Trust Uptown this Holiday Season  By Ryan
Most businesses will have at least one small work gathering for Christmas. But not every business can afford to break the bank and throw one large party for all of their employees... especially under today's economic conditions. So for those businesses or employees looking to host a smaller gathering or a party for the department in which they work, look no further. We can handle all or any of your needs.
Groups do not have to book our banquet room to host a party. We have many areas within our restaurant that can accommodate groups from 5 to 30 or more. You won't find anywhere more accommodating than the Uptown.
 In the dining room we allow large parties to order off the menu without limiting the menu in any way plus full access to our bar. Separate checks are never a problem for us, so whether you want to have a salad and an appetizer or a bottle of wine and a filet, you will never have to feel uneasy about running up someone else's tab.
Serving larger groups is something that we have become very comfortable doing. 95% of our larger groups all have their meal come out at the same time. Everyone is served together so there is not that uncomfortable half of the table waiting to eat before the other half gets served. We can serve 25-30 guests just as fast as we can serve a four-top. We say 95%, because we know we are not perfect and serving larger groups is a difficult thing for a kitchen. Sometimes, we do miss an entree, but for your money, we don't think anyone is as accurate and consistent at serving larger groups as we are.
Whether it be lunch or dinner, there are plenty of days between now and December to book your party. We can accommodate private or semi-private Christmas parties for any of the following: 
- school groups
- business groups
- employee groups
- family holiday celebrations
- clubs or community organizations
If you haven't thought about booking a party, give us a call and we'll handle the work.
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On Special
Shrimp DeJonghe
By Josh
A classic dish, circa the 1960's is making its debut at the Uptown Grill for the first time in our 27-year history.  Highly popularized and favored within the Chicago-land area, this was a popular dish during the 1960's and 70's and had slowly faded out of the limelight until now.
Shrimp Dejohnge acts as a perfect appetizer or entree depending on your willingness to share!
Made with gulf shrimp, Shrimp Dejonghe is mixed with our housemade white wine garlic herb butter and topped with bread crumbs. We then bake it until it's golden brown and bubbly and serve it with a toasted crostini (so you can soak up the remainder of the sauce) and a vegetable trio of spaghetti squash, zuchinini and carrots to finish off the course. So for a short time only, stop by for a blast-from-the-past of an old area classic that will surely get your taste buds moving.
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Victor Turns 80!
Happy Birthday Dad
By Ray
 | | Happy Birthday Victor! |
It seems that every time I am on the floor someone will ask me, "How is your father doing?" My supervisors tell me the same thing. I am happy to report that he is doing very well, and he is even still working. Here is the update.....
This past weekend, Rita and I traveled to Tucson to celebrate his 80th birthday in traditional Victor style. Speaking of style, all the ladies were invited to wear royal blue.
Several of Victor's old friends and family traveled across the country to be there. There were skits, a band, a DJ, karaoke, and of course some great food and drink. I really wonder how does this happen wherever he goes?
HAPPY BIRTHDAY DAD!
 | | Victor gets serenaded |
 | Irene Storette Barto.
Long time secretary |
 | | Cooking with Victor |
 | | Victor and his harem! |
 | | Victor with friends and family |
 | | Victor with Ray, Ron Storette, and ex Rockwell Inn partner, Dennis Passini |
 | Victor with his girlfriend, Rosa Marcos
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 | | Victor, Ray and Ed Sanders who was a long time sales rep |
 | | Victor with ex-business partners Kathy Romines and Dorothy Passini |
 | Victor with Irene, Rita and
Dorothy Passini |
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Uptown Playlist Theater
We now have tickets available for sale on our website.
Wednesday, November 21st
Tickets $20
Friday, February 1st Tickets $30 Tickets On Sale November 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 $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 $7.75 or $2.75 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 $12.75.
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, November 15th will feature our 5-Way Chili Burger. There are several variations on this well-known chili favorite...including ours which piles it all on top of a burger! Our Uptown creation includes an onion ring, chili, shredded cheese and a dollop of sour cream.
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. Belletoile Triple Creme (France) 2. Chimay a la Biere
(Belgium) 3. Marieke Gouda (Wisconsin) 4. Cypress
Humboldt Fog (California) 5. Cashel Bleu (Ireland) 6. Sap
Sago (Switzerland). serves 2 to 4 people 19.75
oysters on the half shell
conway cup oysters from cascumpeque bay, prince edward
island, canada. medium in size, these oysters have a deep
cup with mild salinity. clean and crisp with a sweet finish.
served with a mignonette 11.75
tomatillo chicken nachos
fresh fried tortilla chips on a bed of shredded lettuce and
topped with grilled marinated tomatillo chicken, del caribe
cheese and pico de gallo 9.75
salad and sandwich
mesculyn salad & panini sandwich combo
black forest ham, roasted red tomato and havarti cheese.
served with a mesculyn, walnut and gorgonzola salad.
balsamic vinaigrette dressing 11.25 with cup of soup of the
of the day 12.75
reuben sandwich
corned beef, swiss cheese, honey bacon sauerkraut on pan
toasted light rye and served with housemade french fries
and thousand island dressing 10.75
cinnamon apple and brie with almond crusted chicken salad
mesculyn and raddichio lettuce topped with grape tomato,
dried cherries, chive, cinnamon honey crisp apples and brie
cheese. served with almond crusted chicken breast and
sherry vinaigrette dressing 13.50
entrees
stuffed chicken breast
breaded boneless chicken breast stuffed with ham and
tillamook cheddar. served with uptown rice blend 13.75
shrimp dejonghe
classic circa 1960's dish made with gulf shrimp baked in
white wine, garlic, herbs and bread crumb. served with
toasted crostini and a vegetable trio of squash, carrot and
zuchinni 18.50
pork filet diane
an uptown twist on this red door inn original. a trio of pork
filet medallions prepared medium well. served with mushroom
marsala sauce, scallion, celery and button mushrooms 16.75
chicken puttanesca
grilled butter garlic infused chicken and a robust sauce with
tomato, garlic, onion, kalamata olive, anchovy, capers, and
green pepper over strozzapreti pasta baked with mozzarella
and reggiano parmesan. 16.75
grilled marlin
10 oz. grilled marlin topped with avocado lime butter. served
with garlic pepper cous cous and swiss chard sauteed with
toasted pine nuts, asiago, plugra butter and white wine 18.75
dessert
double chocolate layer fudge cake
rich double chocolate fudge cake layered with chocolate
mousse and topped with ganache and shaved chocolate 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 term describes someone who prefers food that's been harvested or produced as close to home as possible?
2. Which is the Italian Pastry - cannelloni or cannoli?
3. What is the time limit for holding perishable foods at "danger zone" temperatures of 40 to 140 degrees F - 2 hours, 3 hours or 4 hours?
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 ancient "mother grain" of the Inca's is pronounced unlike it's spelling and is touted as a complete protein? .............quinoa
2. What Hollywood chef is the voice actor for the character Chef Smurf in the 2011 film The Smurfs? ............wolfgang puck
3. What accompanied the 1953 launch of frozen TV dinners to help families move dinner closer to the TV? ...............TV Trays (folding tray tables)
Last Week's Winner: ....................Sandy Falco
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Uptown Grill
601 First Street | LaSalle, IL 61301 | 815.224.4545
Monday - Thursday: 11am -10pm
Friday - Saturday: 11am - 11pm
Sunday: 12noon - 10pm
uptowngrill.com
Uptown respects your privacy and will not sell or distribute your personal information. |
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