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Thursday, March 7th, 2013 |
Easter Sunday Specials
Reservations Now Available
By Brianne
 This year, why not spend your Easter Sunday with Uptown? Forget the elaborate spread at home, and give yourself a well-deserved break. Let us provide the food. All we ask is that you bring your appetite.
Open all day Easter Sunday | March 31st
Easters Specials Starting at $12.75
We've got a handful of specials lined up for the day (it's right around the corner)! The entrees listed below will be served with tri-colored maple glazed carrots and smashed red potatoes. Check back with us, as we may decide to add a few more to our already stellar line-up:
Brown Sugar & Mustard Glazed Boneless Ham
bourbon raisin demi glaze 12.75
Grouper Oscar
asparagus, lump crab and bearnaise sauce 12.75
Roasted Boneless Pork Loin
bourbon peppercorn sauce 12.75
sliced, rosemary mint demi glaze 15.75
garlic buttered chicken with vegetables
served in a white wine cream sauce over linguini 14.75
slow roasted, served with au jus and mushrooms
12 oz 21.75 16 oz 24.75
Make us your new Easter tradition, but be sure to plan ahead! We do suggest making reservations in advance by calling 815.224.4545.
Go ahead, blog with us.........if the Easter Bunny could surprise you with any of the entrees above, which one would YOU choose?
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An Oscar Encore
All-Day Sunday Special
By Ryan
The curtain has dropped on Fajita & Margarita Sunday and will be replaced by "The Oscars." Starting Sunday, March 10th, "The Oscars" will be available all day, every Sunday. We promise, you will not find a better Oscar out there. From the choices offered below, you will get fresh asparagus, real lump crab meat (not the imitation cheap stuff) and fresh housemade bearnaise sauce. Each of these dishes will be offered for $12.75.
Choose from our Award Winners:
- New York Strip Oscar
- Grouper Oscar
- Veal Oscar
- Chicken Oscar
- Portobello Mushroom Oscar
 When the Oscars took place on February 24th, we decided to have a little fun and offer several different Oscar style entrees to our menu for the week. We did not expect the Oscar menu to be so well received by our Academy. In lieu of this we decided to make a change to our weekly specials schedule. The Academy has called for an Oscar menu encore and they will be obliged.
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Playlist Theater
Greg Brown with Bo Ramsey Show Report
By Reid
 The show began with an acoustifying solo performance by Bo Ramsey. As if that wasn't enough, Greg Brown joined him onstage to perform sweet, sweet musical love. As Ray said in his introduction, "It was the hope of having Brown perform that was the creating force of Uptown's Playlist Theater." And it was everything we had been waiting for: "It was something grandma couldn't put in a jar."
I'm inclined to describe further the nuances and one-liners Brown delivered in comedic fashion - like when describing downtown LaSalle as "beauty shops and bars" - but the following words are a little too timely to surpass: "You be good to me, let me be good to you." Brown was referencing the current political atmosphere, and it's a philosophy that wouldn't hurt anyone to follow. 
Yes, Brown is more than a musician, he's an activist - with causes like Barn-Aid, In Harmony, The Breast Cancer Fund, and supporting the Yellow Dog Watershed Preserve. From Southeastern Iowa, our continental backyard, Brown and his activism are defined by others letting him be good to them.
Read more and blog with us.........Leave some love for Reid and his very first show report. How did YOU enjoy the show?
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St. Bede's Last Supper
The Last Supper Club
By Ray
 "Eat every meal like it is your last supper" is their motto. This past week, we entertained a group of students from Saint Bede that have formed their own supper club, The Last Supper Club. No, not more competition for us, but a group of kids that want to know more about the art of fine dining.
I think this is a pretty cool thing they are doing. Developing a love and a knowledge of food and also dining is one of the most satisfying things in life. I also look at it like they are our future customers, so getting them familiar with what we offer is important. I was impressed they did not want to sample any chain restaurants on their tour.
In our particular assignment, we had 32 students. We were asked to give them a variety of things that were representative of our menu and what type of place we were. I took this a little further and wanted not just to serve our most popular items but to challenge them a little bit. I also did not want to give them the things they could try at most other places.
Read more and blog with us.........discover where they dined and their criteria for rating each restaurant.
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In the News
Uptown Grill Sign Wins Award
By Jimmy
 We are proud to announce that local signmaker, Designs and Signs by Anderson, recently took home a 1st place award at the Illinois Sign Association design contest for the year 2012. What makes this award so special is that it is a 1st place award for work on our Uptown Grill sign in the Renovated/Rehabilitation category. It is an honor to be included with the work of such a great area design team. Congratulations Designs and Signs!
As you know, over the course of the last year, there have been several changes to our new look. Not only to our website but all of our other signage had to be replaced in order to accommodate our new logo. This included our outside signs that were the originals installed back in 1996. In spring 2012, Ray met with the original designer and local signmaker, Gene Anderson to put together ideas to incorporate our new look. After doing what he does best, Gene presented us with his idea. We were thrilled and couldn't wait to get them made. Who knew the look would be so good it would receive a First Place award?
Designs and Signs by Anderson is a local design team and signmaker that has been in business since 1987. They serve the entire Illinois Valley along with surrounding counties...
Read more and blog with us.........Learn more about the award and see the old sign that this one replaced.
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Birthdays Uptown Style
Now Serving Red Velvet Cupcakes
 By Josh
A famed, decadent dessert has made its way to the Uptown. Just recently, we began offering FREE red velvet cupcakes (made popular by the famous Waldorf-Astoria hotel in New York) topped with a cream cheese frosting and chocolate shavings.
Red velvet cake is typically more rich and moist than the average cupcake. Topped with cream cheese frosting, this cupcake icing could compare to even the best of cheesecakes.
To top off this already sweet treat, we are indeed giving them away for free. You "red" correctly!
We're always excited to help you celebrate your birthday. In the past, we've had our celebration cakes to help you end a meal on a festive note. Now we are "upping the ante" with these cupcake treats. This is our way of thanking you for coming in and sharing your special day with us!
Be sure to mention your birthday to your server at the time of ordering. And enjoy one on us!
Read more and blog with us.........Find out how to claim this sweet treat for yourself.
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Around the Industry
Winter Weather Wimps
By Ray
 Have we become Winter Weather Wimps?
This past week, we had a storm. Armageddon was forecast. Any more in our business, the weather man is our worst enemy. I also noticed that recently the Weather Channel started naming winter storms.Yes, just like hurricanes. I think this scares the living bedjesus out of people. LOOK OUT FOR ROCKY!, as this storm was so named with it's five inches of snow. These are the reasons they give for naming storms.....
> Naming a storm raises awareness.
> Attaching a name makes it much easier to follow a weather system's progress.
> A storm with a name takes on a personality all its own, which adds to awareness.
> In today's social media world, a name makes it much easier to reference in communication.
> A named storm is easier to remember and refer to in the future.
As I was in an almost empty dining room at noon, the snow had just started an hour earlier. One of my veteran servers started talking about the old days. The winters of '78 & '79 are in her memory bank. As we pondered what has changed since then, she brought up, "In the old days we did not even have four-wheel drive!" This is true, and you would think it would be a big factor.
Read more and blog with us..............Find out how snowfall effects our business. Or share your favorite snow storm memories!
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Lent Specials
Fish and Chips
deep fried harp beer battered whitefish served with fresh fried "chips," tartar sauce, malt vinegar and housemade coleslaw 9.75
Fish Tacos
three soft flour tortillas filled with panko crusted tilapia, red cabbage, chipotle mayonnaise and mango pineapple black bean salsa 9.75
Tortellacci
locally handmade spinach filled tortellacci in a white wine cream sauce. with freshly grated reggiano parmesan 15.50
Orange Roughy En Papillote
10 oz. orange roughy filet baked with spinach, baby zucchini, baby carrots and roasted red potatoes in parchment paper with a lemon tarragon sauce 17.75
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Uptown Playlist Theater
We now have tickets available for sale on our website.
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.
 Herb Crusted Leg of Lamb,
Saturday Evenings
Available after 4pm every Saturday night we have our sliced leg of lamb with a mint demi glaze served with our daily mashed potato and vegetable side. Sure to be a new favorite! $19.75
Sunday, All Day, "The Oscars"
Take your pick of a New York strip, grouper, veal, chicken or portabello mushroom... then top it with asparagus, lump crab and bearnaise sauce. Award-winning! $12.75
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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: March 7
Meatloaf Burger
We would do anything for love (and a tasty burger), but we won't do THAT! Ok, well maybe we would... sure, we'll take our famous, better than mama's meatloaf and feature it for our Burger Me Thursday. Why not? In fact, we'll throw some mashed 'taters and gravy on top for kicks. Just be sure you don't miss it... cause soon this burger will be gone like a bat our of you-know-what!
 Next Week: March 14
Corned Beef & Cabbage Burger
Similar to the reuben burger (pictured), we brought out the big guns for this one! With the St. Patrick's holiday hot on the heels of Burger Me Thursday, we couldn't NOT serve up some corned beef and cabbage. So... we piled it on a burger. Who wouldn't like that combo? We'll even throw in a potato and/or carrot for good measure. Enjoy! |
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Specials This Week
appetizer
artisanal cheese sampler
1. Taleggio (Italy) 2. Coach Farm Triple Cream (New York)
3. Cottonwood River (Kansas) 4. Schweizer Gold
(Switzerland) 5. Vermillion River Blue Triple Creme (Illinois)
6. Sap Sago (Switzerland) serves 2 to 4 people 19.75
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 11.75
green enchilada
enjoy this old menu favorite for a limited time only. grilled
marinated chicken breast, basil cream, spinach and
mozzarella cheese in two flour tor tillas 8.75
salad and sandwich
mesculyn salad & panini sandwich combo
roasted turkey, comte cheese, and pesto aioli. served with a
mesculyn, walnut and gorgonzola salad. balsamic vinaigrette
dressing 11.50 with cup of soup of the day 13.50
reuben sandwich
corned beef, swiss cheese and honey bacon sauerkraut
on toasted light rye. served with housemade french fries and
thousand island dressing 10.75
wedged boston bibb with pancetta
wedged boston bib lettuce topped with pancetta, gorgonzola
cheese, roma tomato and red onion. served with a creamy
gorgonzola dressing 13.75
entrees
chicken kiev
8 oz. chicken breast baked with a chive butter. served with
cous cous and tri colored carrots with shallots in a light
maple glaze. 14.75
chargrilled new york strip steak and cippolini onions
12oz new york strip steak chargrilled and topped with
balsamic marinated cippolini onions. served with roasted
rosemary and garlic red potatoes and a port wine reduction
sauce 23.75
lobster mac n cheese
maine lobster meat and fusilli pasta baked with tillamook
cheddar and mascarpone saffron cream sauce. crusted with
parmesan cheese and served with roasted asparagus. 22.75
stone mustard and fennel crusted steelhead salmon
10 oz. stone ground mustard and fennel seed crusted
steelhead salmon filet grilled and served with roasted
rosemary and garlic red potatoes and tri colored carrots with
shallots in a light maple glaze 19.75
dessert
triple chocolate cream cake
layers of white and dark chocolate with chocolate cake and
cream topped with chunks of milk chocolate 6.75
bread pudding with vanilla ice cream
house made bread pudding with dried cherries and toasted
almonds. served with sisler's vanilla ice cream 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. True or False: A visitor's purchase of San Francisco sourdough starter will bring the famous flavor to breads made anywhere.
2. Which type of cake are genoise, sponge and chiffon - creamed fat or whipped egg?
3. What kind of cellar predated refrigeration and is making a comeback with farmers and consumers for fall crop storage?
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. True or false: In 2010, Pizza Hut introduced a pizza with a crust edge formed to hold alternating balls of cream cheese and meatballs. ...............true
2. What is the process called that involves acclimating seedlings to outdoor conditions before they are planted in the garden? ..................hardening off
3. What is seldom consumed by a flexitarian? .................meat
Last Week's Winner: ...................Ron Groleau |
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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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