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Friday, January 4th, 2013
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HaPpY nEw YeAr!
By Ray
Sorry we are a little late with this edition. With a show, the way the weekend fell and New Year's Eve.......we had our busiest week ever!
As you know, New Years Eve is our Super Bowl, the busiest day of the year. Ever since our first New Years Eve in 1985, my staff and I have taken it very serious. For many people it is one of their few nights out of the year. It is this reason we do not look at it as a way to haul in some extra sales. We look it as a way to impress and thank you, our customers. Hopefully all this extra effort translates into more visits during the year. We don't raise prices and the only limit on the menu is that we do not serve sandwiches.
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The Front Desk Crew ~
Rita Anderes, Marissa Mitchell, Brett Witek,
Josie Brady, Marlee Giacometti, Ray Anderes
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A few highlights of this past New Years.......
This might be the last year for balloons. The price has been increasing every year, almost double to what we paid just a few years ago. We are told that we are lucky we can even get helium. I heard someone on TV the other day talking about the shortage of helium, saying that future generations will look back at us in wonderment how we could waste such a precious resource.
Our seating software said that of the 550 people we served 85% were seated when they walked in or on their reservation time. The average wait for the people that waited was less then 10 minutes. Our cancellation rate was over 20%. We have toyed with the idea of taking deposits on on all reservations and not just the parties of 5 or more. No shows and late cancels are a problem for us, especially when you have to turn away hundreds of parties that could fill those seats.
Click the link below to see a quick walk through of our building about 20 minutes before showtime. Our staff on this night consists of 11 cooks, 3 dishwashers, 15 servers, 8 bussers, 3 expediters, 6 hosts 3 bartenders 4 managers and a several person day crew setting the table for us. It takes 56 employees to put this together. A job well done!
I would personally like to wish my staff and all my customers a healthy and prosperous new year. Thanks for letting us serve you in 2012Uptown Grill New Year Eve Youtube Video 2012
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New Year's Resolutions Top 10 Healthy Resolutions
By Ryan
With the new year upon us, most all of us will resolve to do at least one or two things better in the new year. But, one of the best things you can resolve to do this year is to improve your own health. Here are the top 10 resolutions to help you along the way.  Lose Weight: Easier said than done as most of us know. But you can be successful at this. Just don't expect immediate results. It takes time and discipline. - Stay in Touch: Research shows those with strong social ties live longer than those who don't. Make a better effort this year to reconnect with friends. We're all busy, but what's the point of be being busy if you can't ever stop and have a little fun.
- Quit Smoking: For obvious reasons. It's just not healthy.
- Save Money: You can walk or ride your bike to work. You could work out at home, avoiding expensive gym memberships. Plan your meals at home before going to the store. It's a time and money saver if you know what you need as opposed to taking what you want off those shelves (which usually leads to the purchase of junk food).
- Cut Your Stress: Long work hours, lack of sleep, poor diet are all things that lead to stress. Stop and relax. Spend time with family; make time for a work-out. Take that vacation you know you deserve. Days are short - sometimes you just need a day or two for yourself. Make it happen.
- Volunteer: Happiness is good for your health, and studies show that nothing makes you happier than helping others.
- Go Back To School: This doesn't sound like a good idea to me..........but studies have shown that a sense of accomplishment does wonders for ones overall health.
- Cut back on Alcohol: - Anything in moderation is okay, but the overall health effects of too much alcohol still prove to be harmful.
- Get More Sleep: - This is another one that's much easier said than done. Eight hours is the goal, but there's nothing wrong with a good nap now and then either.
- Travel: At the very least, a nice getaway can rejuvenate us and help us to escape our ruts. Take a trip - you deserve it!
Feel free to read the full article and descriptions here. Even if you can accomplish half of these healthy goals in 2013, you'll be on your way to making every day a better day, just by feeling better about yourself. P.S. The Uptown does offer a fine variety of healthy and inexpensive meals in a casual, relaxed atmosphere. (So don't let us stand in the way of your 2013 goals - we can help you stay on track!) |
Playlist Theater ~ Show Recap The Giving Tree
By Ray 
A quick report from the sold out The Giving Tree show this past Friday evening.
I had never envisioned having 7 performers for a show here. We really put Mario, our engineer, to the test and the results were wonderful! There were 5 strings across the front of the stage with a bass and drums on the back line. Across the front there was a fiddle, banjo, acoustic, steel and mandolin. I had never seen them before and was extremely impressed.
I had a really hard time choosing between several covers they did or their own songs. My personal favorite was "I Shall Be Released". There is already talk of bringing them back next year around the same time. Click the link below to see a short video snippet from the sound check.
We also got a chance to test out our new stage lighting. Just in time for some of the really big acts coming up. Speaking of coming up, Loudon Wainwright III and Greg Brown are now sold out. We expect Chris Knight to be sold out in the next week or two with the Iguanas not too far behind.
The Giving Tree at the Playlist Theater Video
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Behind The Bar Bulleit Rye Bourbon Whiskey
By Jimmy
Just recently added to our extensive liquor selection is Bulleit Rye Bourbon whiskey. Although the traditional "orange label" Bulleit has been with us for some time, the company introduced its rye version of its product back in 2011. Once we tried it, we felt we had to offer this on our list. Bulleit bourbon is small batch bourbon that was originally introduced back in the 1830's by August Bulleit. He made his signature spirit for over 30 years. Legend says that while August was transporting barrels of his bourbon to New Orleans, he vanished, thus the making of his bourbon ceased. It took over 120 years before descendant Tom Bulleit began the distillation of his recipe. Although the current recipe is different than the original, it is still some amazing stuff. 
What makes the Bulleit bourbon original is that it is quite different than many other bourbons out there. It is different in the sense that it is made using about two-thirds rye and one-third corn in the mash bill while being aged for 6 years. (According to current modern labeling, this would make it a rye whiskey, not a bourbon.) Distilling with this high rye content is what gives this spirit its flavor. This is where the introduction of its rye version comes in. This rye whiskey consists of a mash bill containing 95% rye and 5% roasted barley. While being distilled in small batches, it is made with Kentucky limestone filtered water and stored in charred American oak barrels to give it its smoky character. Bulleit is bold and spicy in character with a clean, smooth finish.
Regular Bulleit rye is noticeable by its traditional orange label and bottle. In fact, the bottle design has won awards in and of itself and the rye uses the same bottle style but has a green label. Bulleit is considered in the top 10% of the world's best bourbons, and the rye is only available in the U.S. Both of these bourbons have won Gold and Double Gold medals in the 2011 San Francisco World Spirits competition.
Next time you are in, give both of these true American spirits a try and find what you like best.
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On Special
Mediterranean Lamb And Mesculyn Salad
By Josh
 One of our hot ticket items this week is the roasted lamb and mesculyn flat bread salad. Being a fresh twist on the classic gyro sandwich, this salad gives the Mediterranean flair without the grease and mess of a traditional style deli gyro. Our salad is layered with a freshly grilled flat bread bottom that is piled high with crumbly feta cheese, greek kalamata olives, sliced grape tomatoes, cool cucumbers, and capers with our slow-roasted herb marinated lamb. This is all tossed together with a balsamic vinegar and olive oil dressing. We then plate it with house made tzatziki sauce, which is a traditional chilled Greek yogurt and cucumber sauce. While this dish is light, it will fill you up without weighing you down. Paired best with a glass of red wine, a pilsner or an IPA beer, this dish will certainly help you escape from this cold Illinois weather to the much warmer Mediterranean. |
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Uptown Playlist Theater
We now have tickets available for sale on our website. Tickets $30 Friday, March 1st Tickets $35  Friday, April 12th Tickets $30 _____________________
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: January 3
Resolution Burger
(Sorry we are late, we resolve to repeat this burger on January 17th)
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!
Next Week: January 10
Texas Toothpick
They say everything's bigger in Texas. This burger is no different. We take our traditional half-pound beef patty and pile it high with cheddar cheese, applewood smoked bacon, barbecue sauce, fried jalapeno peppers and onions. Enjoy a bite, Texas style!
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Specials This Week
appetizer
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
salad and sandwich
roasted lamb & mesculyn flat bread saladroasted lamb, feta cheese, grape tomato, cucumbers, capers, kalamata olive and mesculyn tossed with balsamic vinegar and olive oil with grilled flat bread. with tzatziki sauce 13.50
open faced roasted pork sandwich
boneless slow roasted pork loin served open face on sourdough bread and topped with caramelized onion, sharp cheddar, lettuce, tomato and garlic aioli. served with housemade french fries 9.75
sides
sauteed broccolini
broccolini sauteed in white wine and plugra butter with
crushed red pepper 5.75
entrees
broiled mahi mahi
10oz broiled mahi mahi filet topped with a macadamia nut crust. served with
broccolini sauteed in white wine
and plugra butter with crushed red pepper 19.75
filet and lobster surf and turf
6 oz. filet and 6 oz. grilled south african lobster tail with drawn butter. served with steamed fingerling potatoes and baby carrots. 49.75
braised pork shank
pork shank braised and slow roasted in a celery, carrot, onion and sweet vermouth pork demi glaze. served over fresh spinach and flageolet beans with steamed fingerling potatoes and baby carrots. 21.75
herb marinated lamb sirloin
sliced grilled lamb sirloin with mint demi glaze. served with steamed
fingerling potatoes and baby carrots 19.75
curried shrimp and cappellini pasta
sauteed baby shrimp sauteed in curry and coconut. tossed with shiitake mushroom, carrot, celery, scallion, baby corn, water chestnut, and cilantro. served over cappellini pasta and topped with fried wontons 16.50
dessert
turtle cheesecake
layers of caramel cheesecake and chocolate fudge layered on
a chocolate fudge brownie. topped with pecans 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 grater is manufactured using a photochemical process that revolutionized citrus zesting in the 1990s?
2. What is the marketing makeover name for Patagonian toothfish?
3. True or false: The energy flow in all stove types is measured in British thermal units, or BTUs.
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 comes in jaggery, turbinado, muscovado, and Demerara styles? .......sugar
2. What U.S. city is nicknamed Beantown for its traditional dish of slow-baked beans, molasses, and salt pork? ..............Boston
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? ..............buthering
Last Week's Winner: ...................Dan Eiten
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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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