|
|
|
|
Thursday, April 18th, 2013 |
Around the Industry
The Spring Bounty
By Ray
I love this time of year. We are on the verge of the "spring bounty." Although you would never know it by the weather. I was looking at my power bill the other day, and this March was 19° cooler than last March... unbelievable! So it might take a little while yet for all these great vegetables to take root here.
This spring, we have access to produce that we've never had access to before. Currently we have on order many things that denote spring. I always find it interesting - when reading the spring issues of the cooking and trade magazines - all the different things that are in fashion this time of year. On our menu you will soon see things like fresh English peas, fiddlehead ferns, ramps, morel mushrooms, baby arugula and dandelions used in many of our dishes. Now many of these things also grow locally and if you were to have a surplus in your personal supply we would certainly entertain buying them from you. We love to be good locavores.We thought we would actually have several of these vegetables available today to start using in some of our specials. As can happen, Mother Nature and the distribution chain did not cooperate. When they become available most of them will only be here for short time.
The best way to watch out for these spring delicacies is to be subscribed to our daily special email list. By getting our newsletter, you are already on our weekly list. Here is the link to subscribe to our daily list. You can unsubscribe anytime, but we hope you don't. Let us make you salivate once every morning.
|
On Special
Shrimp Pappardelle and Asparagus
By Josh
This week on special we are featuring pappardelle pasta with shrimp, peas, and grape tomatoes in a white wine, shallot and lemon sauce. The ingredients are lightly pan seared before being mixed with the pappardelle pasta to ensure that flavors of the shrimp, tomatoes and white wine sauce mix together.
This is a lighter dish perfect for the spring weather. While we have featured pasta dishes within the last few months, they have predominately been cream based that leaves the warm and full feeling perfect for winter. This dish goes perfectly on a cool spring night and not leave you feeling full and weighted down after.
For the unfamiliar, pappardelle is a wide, flat noodle compared to a larger version of the fettuccine noodle. The name derives from the Italian word "pappare" or to "gobble up." Much like the shape of the lasagna noodle, this pasta was originally designed to be used with heavier based sauces due to the fact that this pasta is not egg based, so it absorbs moisture quicker than most other noodles.
Like Ray discusses in his article of spring dishes, this is a perfect dish to usher in the lighter and weightless dishes that bring around Spring. We're sure that this is on of those dishes that you're sure to gobble up or in the words of the Italians, "pappare!"
Read more and blog with us.........How often have you had pappardelle pasta?
|
|
Administrative Professionals Week
4/22 to 4/26
By Jimmy
 We wanted to remind everyone that this coming week, April 22nd through April 26th will be Adminstrative Professionals Week. What better way to show your appreciation to those that make your life easier than to treat them to the Uptown Grill!
We pride ourselves in helping you show your appreciation to your employees. Gifts of flowers, cards or candy only go so far. Show them a true "thank you" by including us in your gift. Whether it be taking them out to lunch here, treating them to a carryout, bringing them fresh baked cookies or brownies, it will sure be a day they remember.
We also realize that there are those that can not simply get out of the office on most days and keep business running. A gift card will also always give them something to look forward to. With every business celebrating this business holiday together, it will be a very busy day for us. We remind you that it is not just one day to celebrate. Maybe Mondays are better for you? Or perhaps split the office and take half one day, the rest the next? Either way, we would love to make a reservation for you and your office to help ensure your employees get the credit they deserve. We have made things easy for you. We have included a link to make your reservations or purchase gift cards here!
|
Playlist Theater
Show Updates
By Ray
 First off, I do have 2 new shows to announce for this fall.
Friday, 9/6:
Griffin House
He will be performing with a full band. Tickets will be $25 - This will be a seated show.
Friday,10/18:
Singer/songwriter extraordinaire Slaid Cleaves as a duo with Scrappy Jud Newcomb
Tickets will be $20 - This will be a seated show.
I do have a couple of irons in the fire for shows before we get too far into summer. Stay tuned for announcements. These two fall shows will go on sale soon.
Generally speaking we try and stay away from booking shows in the summer. They are just too hard to sell. Of course, if we run across a show I know will pry you away from your BBQ, we will give it a try.
Thanks,
Ray
|
Around the Industry
Late Night Dining
By Ryan
 Recently, I was reading a restaurant blog, and their main topic of discussion was about a restaurant manager who was struggling with how to handle the late night arrival of new customers. He was searching for help on how to handle his customers when they walk-in with only 5 or 10 minutes until closing time. He had just recently had that scenario happen on his shift.
When the customers arrived, they asked if they had enough time to have dinner. He told them yes. After about an hour, when the customers finished their dessert, they began to sit around and visit. The manager, who was ready to depart with his floor staff, told the customers it was time to close and they had to leave. The reason he was searching for advice was because the customers were very upset with being asked to leave. The customers told him if they knew they had to leave right after dinner, they would have gone elsewhere because they were traveling and wanted to visit. Overall, the answers he received were that the situation was handled poorly.
There are a few reasons I bring this up. One, with graduation and the summer season around the corner, many people will not be able or want to go out until later in the evening. We are here to remind you that we are OPEN LATE for a reason. We don't stay open until 10pm on the weeknights and 11pm on the weekends because we don't have anything else to do. We are open to serve you!
Two, nobody wants to be that last table where the staff gives you the death stare or vacuums around you. And in return, your experience is nothing but uncomfortable. I'm sure we've all been there, right? You will never be treated that way here. We accept and encourage those late night parties or late night dinner dates.
Read more and blog with us.........Have any late night dining experiences to share? Locally or otherwise? |
|
Uptown Playlist Theater
We now have tickets available for sale on our website.
Please purchase tickets either online by clicking here or in person only.
|
|
"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
|
|
Burger Me Thursday
Choose any microbrew or bottled beer to accompany a different and
enticing burger, every Thursday, for just $10.
 This Week: April 18
Fried Chicken 'n Waffle Burger
Where's the beef? This week we will trade the burger and bun for a chicken tenderloin, waffle, maple syrup and applewood smoked bacon combo instead. Yes, we are testing the waters with this latest trend. So give it a try...... all the cool kids are doing it!
 Next Week: April 25
Earth Burger
Happy Belated Earth Day! We celebrate with a concoction that looks earthy... but certainly doesn't taste like dirt! We take our black bean burger and pile it high with sprouts, roasted red peppers, cucumbers, tomatoes, zucchini, and portobella mushrooms.
Combine it all with our housemade buns and fries (and a tasty beverage). You've got yourself a meal that's out of this world!
|
|
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
blackened duck breast
cajun blackened duck breast served with an orange
hollandaise 8.25
fresh maine lobster toast
fresh maine lobster meat, shallot, corn, red pepper, avocado
and cilantro served on toasted italian bread. 15.75
salad and sandwich
mesculyn salad & panini sandwich combo
mortadella, roasted red peppers and provolone cheese.
served with a mesculyn, walnut and gorgonzola salad.
balsamic vinaigrette dressing 11.50 with cup of soup of the day 13.50
grilled chicken, goat cheese, arugula and orzo salad
grilled chicken, orzo, red onion, fresh basil, green and red
bell peppers tossed with arugula and topped with goat
cheese. served with a balsamic vinaigrette. 13.75
shrimp salad sandwich
housemade shrimp salad with diced red pepper, celery, red
onion, parsley, mayonnaise, and shredded lettuce on a
hoagie roll. served with housemade french fries 10.75
entrees
pan seared scallops
fresh sea scallops pan seared and served on a bed of
sauteed spinach with a roasted red pepper butter. 24.75
broiled halibut with artichoke and tomato broth
10 oz. broiled halibut served over tomato and artichoke
broth. served with tomato crown and grilled asparagus 31.75
garlic and herb marinated top sirloin
12 oz. marinated top sirloin char grilled, sliced and topped with a
chimmichurri sauce. served with roasted asparagus
and fingerling potatoes. 19.75
shrimp and asparagus over pappardelle pasta
sauteed shrimp, asparagus, peas and carrots in a white
wine and lemon broth over pappardelle pasta. topped with
shaved reggiano parmesan. 17.75
roasted vegetable and smoked sausage penne
smoked sausage, artichokes, red and green peppers, leeks,
fresh fennel, zucchini and portobello mushrooms in a hearty
tomato sauce over penne pasta 15.75 side dish 9.75
dessert
custard pie with caramel sauce
housemade custard pie and caramel sauce. topped with
crushed walnuts 5.75
homemade apple cinnamon golden raisin strudel
served with sislers french vanilla ice cream 5.75
|
|
"Like" us on Facebook and be the first to know about
food specials, drinks, and MORE!
|
|
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. Runoff of agricultural fertilizers into the Mississippi watershed is cited as a contributor to the Gulf of Mexico's oxygen-starved dead zone.
2. What Italian knife has a curved double-handled blade for rocking back and forth across food and a name to match its half-moon profile?
3. Who wrote "The Boston Cooking School Cookbook?"
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. A product that is 95% or more organic may be labeled organic and forgo the USDA organic seal. ....................true
2. What is the world's most widely consumed red meat? ..................goat
3. What does a lacto-ovo vegetarian eat in addition to dairy and vegetables?
..........................eggs
Last Week's Winner: ...................Carol Posey |
|
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. |
|
|
|
|
|
