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Thursday, December 27th, 2012 |
End of Year Recap 2012 at a Glance By Ray
 At year's end, I always like to end the year's Uptown Updates with a recap of what we did to improve your dining experiences here. I also want thank all of our readers for letting us serve you for another year. So here is our list....
>> After 16 years, we felt our exterior needed some updates. We finished off our outside look by adding new awnings and a brand new sign. We also purchased all new wicker outdoor patio furniture.
 >> We started doing all of our baking in house. With the addition of a steam oven, we could now bake a real nice crusty sourdough and focaccia breads. The steam is what is needed to give that extra tasty crunch to the sourdough. We also started baking our own hamburger buns and whole wheat rolls here every morning. You have not lived until you have one of our burgers on a fresh baked hamburger bun. Also, all of our cookies are now made here from scratch.
 >> We started doing our french fries from scratch just like, I guess, the French do it. Both of these things I feel gives us the best sandwich plate in the area. These changes do add some labor cost but are offset by a reduction in food cost. In this economic climate, I would much rather that labor dollar goes to our employees than some food processor that might be in another state or maybe in another country.
 >> This year also marked the return of The Playlist Theater. Griffin House, Miles Nielsen, Alejandro Escovada, Chuck Prophet, Chris Smither, Ray Wylie Hubbard... what a great year! I need to thank all of our theater patrons from the bottom of my heart. You have allowed me to book and sell acts the
quality of a Ray Wylie Hubbard, a Loudon Wainwright and a Greg Brown. All of our recently announced shows are close to selling out months in advance. If you keep coming, I will keep the shows coming.
 >> Also new in our shows was the addition of Mario Data, our engineer. He has been instrumental in the mixing of our shows and technical advice. Every musician we have had in since our reincarnation has raved about the sound and about Mario. He helped us upgrade things like speakers, amplifiers, and lighting. The Thanksgiving Eve show made a return. It will be a something we hope to repeat annually. We want to make a tradition of this.
 >> We started to pick our wines by the glass by style as opposed to by varietal. While this seems to be loved by some, others still need to have their specific grape. We do offer a taste, for free. My suggestion is close your eyes and taste. It is a work in progress, and where it is going to go I do not know. But I do know it allows us to sell the best quality wine by the glass at the best value.
 >> Our web-store went into full swing this year with people being able to buy tickets as well as gift cards on line. Also in the electronic realm, this summer we added Brianne Riley to our staff as our graphic artist. She helps us with all of our work in the cloud as well as in-house graphics. We feel she has been doing a great job unifying our look.
>> From a business stand point, the year has been challenging to say the least. As of December 26th we have very little idea of what kind of taxes we are going to have to pay next year and how many of the new health care rules are going to effect us (see Ryan's article below). We have a payroll due on January 1st, and I have no idea how to go about it. How has this become the norm for businesses to have to operate like this? During the course of the year, tuna prices have more than doubled and as of right now we are paying higher prices for meat than we have ever paid.
It has been a pleasure! Thanks, Ray
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New Year's Eve The Finest in the Area By Jimmy
 As another year comes to an end, we find ourselves celebrating our previous year's accomplishments and looking forward to a fresh new start. What better way to end our year than with what we can refer to in our industry as our big game or "Super Bowl." As you may know, New Years Eve is the busiest night of the year for us. As the holidays seem to come to an end, we put forth a ton of effort and time into setting up and serving the over 700 reservations that we are able to accommodate on this evening. We intend to put on our best performances in hoping you enjoy yourselves for an evening out at what we believe is the nicest New Year's celebration in our area. We begin to prepare days ahead and even have to close the lunch of the "Eve" to make sure we are prepared.
** serving from 4 p.m. to midnight **
No matter if you are the first customer in the door at 3:45 or the final meal of 2012, we look to provide an enjoyable evening for everyone.
While providing the same great food and service we try to put forth every day of the year, you will not find any price increases nor limiting the menu to only a few choices. The only limits we put forth are that we do not serve from our sandwich menu. We feel there are certainly enough great meals that we offer; while even throwing in specials like slow roasted pork loin, herb crusted prime rib, grilled lamb sirloin and you certainly cannot forget lobster.
While other places you may experience long waits due to overbooking or kitchen lag even with a reservation, you will not find that here. According to our last year's notes, the longest a reservation waited past their said time was 5 minutes. With 48 tables going, our staff will be ready and prepared. With over 27 years of doing these, we certainly know what it takes to put all of this together. We take pride in preparing for your New Years experience. Check out the video at left to see our 2011 rush!
 Come celebrate with us and over 2000 helium-filled balloons, streamers, hats and noisemakers to ring in the New Year. There are still some peak reservation times available.
Please give us a call at 815-224-4545 to make your reservations. Remember the kitchen serves until midnight and the bar will stay open later.
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On Special
Lobster Toast
By Josh
While the New Year is quickly approaching, the Uptown is busily preparing for a much anticipated and celebrated night. Being
one of the few, if only, restaurants in the area that does not drastically limit our menu or change prices, we are actually adding to it for this special occasion.
One of these items is our very own Maine lobster toast. This twist is an elegant approach to a classic bruschetta. Made with Maine lobster meat, we combine it with plugra butter and chives. This is then placed on top of freshly cut and grilled Italian toast tips to tie the dish together. Maine lobster, or the American lobster, is the most well-known version of lobster in the United States and is highly regarded for its sweet and slightly firmer meat than most other lobsters.
Originally regarded as a food for the peasant or poor, Maine lobster is now the standard choice as a delicacy. By not adding too many ingredients and keeping it to a simple recipe, it allows for the lobster to stay as the main component in the dish and not be overpowered by too many spices and herbs. While we may only feature this for a short time during the holidays, this appetizer is the perfect dish to help celebrate the New Year before we all start to abide by our resolutions and 2013 goals!
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Around the Industry 2012 Ends in Uncertainty By Ryan  The last week of 2012 finds our President and Congressmen returning from their Christmas vacations to try and hammer out a deal avoiding the dreaded "fiscal cliff." As individuals, we all await our fiscal fate going forward. Can you ever remember a time where there was so much uncertainty as to how your income will be affected? Not only at the federal level but what is the state of Illinois going to do to handle the ever looming pension crisis? Will we see our property, income or sales taxes increase in our state at the same time we lose some of the Bush era tax cuts?
Do you ever wonder why you work so hard only to see more and more and more taken away from you? Without trying to be too cynical or blaming anyone (there are many that have put us here), it's really the reality of the situation we are all in. A situation that, being kind, has been handled poorly by all of the politicians who hold our best interests at hand.
 Beyond the individual effect of this uncertainty, there is a "doom and gloom" effect that hovers over many business owners. Most have no idea how the new health care law, effective in 2014, will effect their business or even their industry going forward. Are payroll taxes going to increase? What other hidden state and federal taxes will a business owner come across in the years to come? Health insurance? Many employees are uncertain of their job status. Those employees that work in retail and service, especially, are very nervous for their jobs right now. When the health care law takes effect, will businesses cut hours to keep employees under the 30 hour full-time threshold? Furthermore, what defines a 30-hour workweek? Will employers cut their staff to remain under 50 employees to avoid possibly paying penalties (i.e taxes) for those full-time employees not offered health insurance? Or will all of this be a step in the right direction? A direction that finally allows all Americans to have and afford health insurance? Will it be the beginning of a recovery that avoids another recession and drastically reduces the deficit we currently face? Right now, all we know is that as 2012 departs, only questions and uncertainty remain while we sit and wait. Until individuals & businesses get some answers and begin to see results, we're almost all held hostage in the land of the free. Hopefully 2013 will see our government finally work together to begin erasing that invisible political line so many are afraid to cross. Just maybe it will? In the meantime, take a look at a couple worthwhile links from The New York Times as well as CNN to learn more.
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Uptown Playlist Theater
We now have tickets available for sale on our website.
Friday, December 28th
Tickets $15
SOLD OUT!!!
_____________________ Tickets $30 Friday, March 1st Tickets $35
____________________  Friday, April 12th Tickets $30 _____________________ The Iguanas
Wednesday, May 15th
Tickets $20
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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.
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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Burger Me Thursday
Choose any microbrew or bottled beer to accompany a different and
enticing burger, every Thursday, for just $10.
This Week: December 27
Ultimate Bacon Burger
This beef patty gets the distinction of "ultimate" because it pairs the KING of bacon (pan-fried pork belly) with a smearing of comte cheese (similar to aged swiss). Delish!
 Next Week: January 3
Resolution Burger
Start the New Year off right with a healthy black bean burger topped with all your favorite fresh veggies: sprouts, roasted red peppers, cucumbers, tomatoes, zucchini, and portobella mushrooms. We'll even skip the fries in favor of a quinoa salad to make sure your resolution stays on track!
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New Year's Eve Specials
While most places increase prices and decrease choices on New Year's Eve,
we do neither. Thank you for your continued patronage since 1985.
appetizer
seafood chowder
cup 3.75 bowl 4.50
oysters on the half shell
wellfleete oysters from the northeast cost of long island
sound. medium in size with a high salinity and a clean sharp
flavor. served with a mignonette 10.75
maine lobster toast
maine lobster meat over italian toast topped with fresh
chives and plugra butter 13.75
salads
shrimp cobb salad
baby shrimp, gorgonzola cheese, avocado, celery, roasted red peppers,
egg, tomato, baby corn, and applewood smoked bacon
served over romaine lettuce. buttermilk dill dressing 14.75
sides
sauteed broccolini
broccolini sauteed in white wine and plugra butter with
crushed red pepper 5.75
surf and turf
filet and lobster
6oz filet and 6oz grilled south african lobster tail with drawn butter.
served with horseradish and scallion mashed potatoes and broccolini sauteed
in white wine and plugra butter with crushed red pepper 49.75
prime rib and lobster
8oz prime rib and a 6oz grilled south african lobster tail with drawn butter.
served with horseradish and scallion mashed potatoes and broccolini sauteed
in white wine and plugra butter with crushed red pepper 49.75
entrees
broiled mahi mahi
10oz broiled mahi mahi filet topped with a macadamia nut crust. served with
horseradish and scallion mashed potatoes and broccolini sauteed in white wine
and plugra butter with crushed red pepper 19.75
slow roasted prime rib of beef
herb crusted and slow roasted
12oz 21.75 16oz 24.75
herb marinated lamb sirloin
sliced grilled lamb sirloin with mint demi glaze. served with steamed
fingerling potatoes and baby carrots 19.75
slow roasted boneless pork loin
10oz sliced boneless pork loin. slow roasted and topped with a bourbon
peppercorn sauce. served with horseradish and scallion mashed potatoes
and broccolini sauteed in white wine and plugra butter with crushed
red pepper 17.75
portobello and spinach stuffed ravioli
portobello and spinach stuffed ravioli served with a porcini mushroom
cream sauce and topped with a fresh grilled portobello 16.50
dessert
turtle cheesecake
layers of caramel cheesecake and chocolate fudge layered on
a chocolate fudge brownie. topped with pecans 7.75
Good bye and good riddance to 2012. To our valued customers and cherished
employees, we would like to wish you a happy and very prosperous 2013.
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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 comes in jaggery, turbinado, muscovado, and Demerara styles?
2. What U.S. city is nicknamed Beantown for its traditional dish of slow-baked beans, molasses, and salt pork?
3. What is a hot trend among DIY foodie carnivores and is being taught in kitchen shops, restaurants, markets, city parking lots, farms and ranches?
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 is gnudi? ..........Gnocci made from ricotta and flour
2. What is puntarelle? ........Chicory
3. What is Yuzu Koshu? ..........Japanese hot sauce
Last Week's Winner: ...................Doneida Sims
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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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