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Thursday, December 6th, 2012 |
I just recently read an article in the Wall Street Journal about gifting and re-gifting. I am very lucky that during the holiday season, which is my busiest at work, I am not the main gifter in my household. Because of this, I am very insulated from gifting and re-gifting. I had no idea that re-gifting was as prevalent as it is. In the article, they site statistics from several surveys. Did you know....... - 79% of people said it was socially acceptable to re-gift an item.
- 22% of re-gifters did so in order to get rid of an unwanted item.
- People under 30 are more likely to re-gift than older people.
- Women re-gift at a rate 50% higher than men.
- 25% of consumers said they re-gifted at least one item the previous holiday season.
- The re-gifter has much more angst about the re-gift than the original giver.
Do you want your gifts re-gifted? This leads me to my thoughts on gift giving. I am a real clod when it comes to gift giving. Buying a gift card from a department store or big box store is just like giving cash. Many people like this, but I feel it is not very personal. It always reminds of a scene in a gangster movie I once saw, where on Christmas the two gangsters are exchanging gifts. They each hand each other an envelope. When they open their gifts, each envelope has a crisp new 100$ bill in it. How thoughtfull!  When giving a gift card, I think you at least want to direct where that gift goes and how it is used. In our case it is "a nice night out". They order what they want and you have given them something that you wanted them to have.
When buying restaurant gift cards a couple of thing to think about......
- After 28 years we are not going anywhere. Your purchase is secure here.
- We are still accepting gift card from 1985. There is no expiration date.
- No service fees for inactivity.
- Order online at www.uptowngrill.com.
- We can send them directly to your recipients. Send us a list and we will take care everything. You are done!
- Nice package. No additional wrapping is needed.
- Gift card values not used are carried forward for future use and can also be used towards tipping.
I wish I could get away with giving Uptown gift cards.
Click here to view WSJ article
Click here to purchase Uptown Gift Cards online!
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Behind the Bar
Southern Tier Old Man Winter Ale
By Jimmy
 While offering 10 different choices from our draft beer selection, it is always nice to bring in different seasonal brews. Our most recent addition to our list comes from Lakewood, New York. It is called Southern Tier Old Man Winter Ale.
Lakewood is a small town located on the southern edge of the large Chautauqua Lake just off of Lake Erie in northeastern New York. The small fishing village is home to the Southern Tier brewery. Southern Tier is fairly new to the craft of small batch brewing, as it began in 2002. However, this style of beer making is not new to the area. This region is rich with this industry's tradition. As we all know, fishing and beer go hand in hand. It is considered talent to be able to do both when that fish bites.
For the first few years of Southern Tier, small batch ales were only distributed amongst the town and surrounding areas. Through the next few years, the surrounding states were able to enjoy some of their signature brews. With the expanding customer base, along came a need for expansion... they now distribute more than 50,000 barrels annually across the United States and the rest of the world.
 One of their signature seasonal beers is the Old Man Winter Ale. This beer compliments the cold weather with its rich, hearty flavor. It fairs well with roasted meats and rich cheeses. The company says it is best to sit and sip on this brew while enjoying the roasted malts and touch of smoke and pepper on the nose. Its medium body has a nutty flavor with hints of bittersweet cocoa. It has well balanced hops with defined malts. This beer will sure warm you up on a cold evening over a good conversation. Next time you are in, enjoy what Old Man winter brings from Southern Tier Brewing Company.
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In the Industry Social Media & Restaurant Reception By Josh
 Before the start of the modern technological age, the reputations of restaurants and other businesses relied heavily on firsthand experience and face-to-face interactions with others. With the advancement of social media - like Facebook and Twitter - the availability of information is one that greatly affects how opinions and interactions are spread to others. Through the use of online restaurant review sites like Yelp or Urbanspoon, people are able to get a sense of how a restaurant operates without "diving in" and experiencing it for themselves.
In a recent study, researchers found that online marketing and review websites equate to nearly 926 million restaurant visitors throughout the United States. The study also found evidence that positive reviews were usually accredited to a restaurant's special deals that are offered daily along with the availability of an online or printable menu for curious customers to look over.
Here at the Uptown, we offer a wide variety of daily specials that are sure to change constantly with our ever-growing menu. As always, we have our weekly specials - available one day each week - that have steadily built a loyal following over the years. And to these loyal followers, we offer special announcements through our weekly newsletter and as always a free dessert for our birthday club members.
 While we try to remain true to the classic Uptown style we still try to keep with the times by being connected through current social media. By being members of Yelp and Facebook it allows us to connect to our diners in order to create a better experience for you. As it has always been, we always look forward to comments and suggestions that will enable us to continue to better service and hospitality that we strive to create. Because of your comments and suggestions through social media, we will keep moving forward and continue serving our loyal customers while hopefully attracting some curious onlookers as well!
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On Special Andouille Chicken Sausage over Penne Pasta
By Kim
 This week on special we are featuring our andouille chicken sausage over penne pasta. Andouille is used in most authentic Cajun dishes.With its smokey taste and red pepper kick, this sausage pasta dish is definitely a hot item on our specials menu. Sauteed with white wine, leeks, peppers, tomato and served in a robust tomato cream sauce, this dish is one you won't want to miss. Available in a side and entree portion, it is sure to fill you up whether you are in for a quick lunch or a hearty dinner. So make sure to stop in and get your share before its all gone, I guarantee you won't be disappointed.
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Uptown Playlist Theater
We now have tickets available for sale on our website.
Friday, December 28th
Tickets $15
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Friday, February 1st Tickets $30
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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, December 13th will feature our Cheesehead Burger. In honor of the big game, we top our traditional burger with cheeseheads (fried cheddar curds) and sliced bratwurst. Then, just like the Bears, we top it all off by smearing some cheddar! Go team!
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. Ludwig Farms Vermillion River
Blue (Illinois) 6. Sap Sago (Switzerland) serves 2 to 4
people 19.75
panko crab cakes with spiced goan
panko breaded crab cakes sauteed and served over avocado
and tomato salad with umami, olive oil, cilantro, goan, and
chive 11.75
fried calamari with sriracha
fresh fried calamari served in a rice paper bowl with
sriracha 9.75
salad and sandwich
mesculyn salad & panini sandwich combo
rosmarino ham and brie. served with a mesculyn, walnut and
gorgonzola salad. balsamic vinaigrette dressing 11.25 with
cup of soup of the day 12.75
marinated strip steak and salemville bleu cheese salad
char gilled marinated strip steak prepared medium, served
warm with salemville bleu cheese, roasted garlic, grape
tomato, shiitake mushrooms, roasted red peppers, roasted
red potatoes, and red onion over chopped romaine. italian
vinaigrette 15.50
entrees
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
zucchini 18.50
pork new york strip
10 oz. char grilled pork new york strip served with roasted
rosemary red potatoes and sauteed broccolini with white
wine, plugra butter, and crushed red pepper 16.75
andouille chicken sausage over penne pasta
andouille chicken sausage sauteed with white wine, leeks,
peppers and tomato. served in a tomato cream
sauce over penne pasta. small 13.00 large 17.50
broiled fresh cod
10 oz. broiled fresh cod served over sauteed spinach with
mediterranean relish of artichoke hearts, kalamata olive, caper,
roasted red tomato and feta cheese 19.75
dessert
turtle cheesecake
layers of caramel cheesecake and chocolate fudge layered on
a chocolate fudge brownie. topped with pecans 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 primal cut of beef do pot roasts come from, getting flavor from hard-working muscles that need to be tenderized through cooking with moist heat?
2. What city launched Twinkies, Cracker Jack, Brach's candies, and the Baby Ruth and oh Henry! candy bars?
3. Which species of cod has been reduced to 10 percent of its 1950s population level due to commercial fishing practices - Atlantic cod or Pacific cod?
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 name for a tight-lidded, full sized or mini baking dish also means prostitute in French? .............cocotte
2. What new name for high-fructose corn syrup did the Corn Refiners Association coin in 2010? ...............corn sugar
3. Who followed a successful run of cooking with Julia to write about a butchery as a metaphor for breaking down and rebuilding her marriage? ..............Julie Powell
Last Week's Winner: ...................Jamie Casolari
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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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