new header 071111

Thursday, May 23rd, 2013        

Memorial Day Weekend Hours 

Open Monday!

By Ryan
 
  

Many restaurants will be closed on Memorial Day to observe the holiday. Although we will be closed for lunch, we will open for dinner at 4pm. We will serve until 10pm Monday evening. Our hours remain the same for the rest of the holiday weekend (see below).

 

The weather for the weekend does not look great, so if you can't cook out, let us do the cooking out for you. And remember, every Monday night the area's most famous dish of Steak Diane is available for the value of $17.75. If you need something to do and something good to eat, we will be here to entertain.

 

  Friday: 11am - 11pm

Saturday: 11am - 11pm

Sunday: 12noon - 10pm

Monday: 4pm - 10pm


 
A bit more background on the holiday that awards us a long weekend:

Memorial Day is a United States Federal holiday. You will find it on the last Monday of May every year. This holiday is to remember and honor U.S. soldiers who have died while serving our country. There will be many memorials held in our surrounding area and all over our country. All of us should try to take some time out of our day to thank the brave men and women that have made the ultimate sacrifice, so that we can live our lives in freedom.

 

 


Read more and blog with us........Do you know proper flag etiquette for the holiday? 

From the Bar 

The Moscow Mule... A refreshing summer cocktail! 

By Jimmy

  

 

The Moscow Mule is a cocktail that's often forgotten until this time of year. (Unless you ask the Playlist Reverend... it's his drink of choice!) Whether it's a seasonal favorite or something new to experience, this drink's ingredients scream of summer!  It's perfect for the season, and - like many other summer cocktails - it's quite refreshing!

 

Plus, the history behind this drink is quite interesting.  Like many traditional classics of its time, it's coming back and we have the cooooollll copper mugs to enjoy this drink!

 

The year this cocktail sensation debuted is disputed, with some saying it was created after World War II and others arguing that it was created pre World War II. A man by the name of John G. Martin of Heublein Inc., an East Coast spirits and food distributor, is given majority credit for creating the Moscow Mule.

 

Why any drink would be up for debate is beyond me, but the story is interesting. In fact, the vodka used in this cocktail is what made it popular today.  So it goes, John Martin purchased a large quantity of Smirnoff Vodka at a time when gin was by far the dominant spirit of the United States. His purchase, within the industry, became known as "Martin's Folly."

 

In an effort to prove his doubters wrong, Martin took off across the country in an effort to market his vodka. His journey brought him through Hollywood where he stopped at a well-known restaurant on the sunset strip called the Cock 'n' Bull. At the time of his stop, his marketing campaign was not going too well. As "luck" would have it, the owner of the Cock 'n' Bull, Jack Morgan, made ginger beer on the side, and his business venture was also not going very well. At the same time, Jack Morgan had a friend who had inherited a copper factory that was struggling to unload........yep you called it, copper mugs.

 

Together, the threesome concocted what is now referred to as the Moscow Mule. Being that the drink was created in Hollywood and marketed well by Mr. Martin, the drink soon found its way into movies on the big screen thus launching the popularity of the now famous drink.

 

 The Uptown now also serves Cock n Bull Ginger Beer, but what now makes this drink special is the ginger beer used. Just like purified or spring water, ginger beer is making it name in the market.

 

So take your pick of the ginger flavors... an old favorite or a new brew!  Perfect for a summer day (or night)!

 

 

 

Seafood Specials 

Swordfish & Grouper Cheeks

By Josh and Dalton
 
  
Swordfish
With the warmer weather creeping in on us, the cooks in the kitchen are coming up with seasonal dishes that will help set the mood for these seasonal changes. As such, we now have swordfish available to our customers. As most everyone knows, swordfish is very distinguishable for it's elongated and pointed tipped nose that closely resembles a sword.
 
Only found in the warmer, tropical waters of the Pacific and Atlantic Gulf Coast and Indian oceans, this fish can grow to upwards of 15 feet and almost 1,400 pounds. While we may not carry that large amount of fish on hand, swordfish has a mildly sweet taste with moist, meaty texture. To keep with the tropical theme our cooks are grilling the swordfish and topping it with a house made mango butter.  It is then served with roasted edamame, fennel, and artichokes for a light and healthy side dish. Edamame is a vegetable that is traditional to Pacific islanders as a soybean that is harvested prematurely for their high content in proteins, dietary fiber and carbohydrates. With this light and healthy dish in mind, our tropical themed grilled swordfish goes perfect with a night on our patio and a glass of chardonnay with good company.    
  
grouper cheeksGrouper Cheeks
Come in today and stuff your cheeks with our cheeks. On special, we are now offering lightly floured grouper cheeks, saut�ed and topped with a lemon parsley plugra butter and reggiano parmesan, served over angel hair pasta with roasted asparagus. The butter adds a nice, flavorful touch to the grouper, while the roasted asparagus makes the whole plate come alive!

 

 

Grouper cheeks, like most other fish cheeks, are usually the most forgotten part of the fish. People tend to hear of halibut cheeks, but it's rare that one is familiar with grouper. The photo on the right shows how grouper is skinned and the cheek is removed.

 

The cheek portion tastes just like the rest of the fish but has a flakier texture - somewhat similar to scallops. Grouper cheeks are considered a delicacy of the sea and rightly so. At the Uptown, we are always trying to keep interesting and delicious things on our menu - this entree accomplishes both.

 

Stop in and get cheeky while you can! They're going fast, because our cheeks are that good.

 

Blog with us........Which fish gets your pick? Or will you try them both? 

Around the Industry

Report from the 94th Annual National Restaurant Show

By Ray

  

 

This past week was the 94th Annual National Restaurant Show. We are very lucky to have it in our back yard. It is one of the largest conventions in the world. Ask any cab driver what their best week of the year is for tips, and I am sure you will get the response it is during the National Restaurant Show. Every year in May, thousands of hospitality professionals make the pilgrimage to Chicago's McCormick Place.  

 

If you want to tell how the economy is doing, look at the restaurant business. If people have a little extra cash and leisure, the restaurants and the restaurant show will be full. This year was the first time in the last several that they were able to occupy all three exhibit halls. Hopefully it is a sign of things to come. The restaurants downtown, that are frequented by the conventioneers, seemed to be packed. The outliers not so much. We did happen to make it to a restaurant called Telegraph. Mostly what peaked our interest was the fact that their chef has the exact same last name as mine. We have a very very uncommon last name "Anderes". We got to meet Johnny, and he told us he also has some Swiss family roots. I also want to give him a plug and would highly recommend his place. We had an absolutely outstanding dining experience.

 

We always have to stop at our point-of-sale provider to see what is new.  The technology is amazing.  Amongst the many new time saving features we will be seeing were a couple that really peaked our interest. When a guest gives us a cell phone number for their reservation and they are waiting for a table, we can simply push a button and it will send a text message to them telling them we are ready for them. Another was an option that if a customer checks in with us on their phone, they can view their guest check as we add to it,  pay from their phone and even order a another drink or food item. In the last case after ordering, the next time the server signs in to the point-of-sale system, the server is prompted with a message the guest would like another.

 

Another thing seeming to make great inroads that we are actively considering is electronic menus...

Old Data
Old Data
XGrillBa- The Grill Vaccuum!
GrillBa- The Grill Vaccuum!

 
  

On Special 

Muffuletta Sandwich

By Ryan

 

 

muffuletta sandwichThe muffuletta sandwich has been around since 1906 and originated at Central Grocery on Decatur Street in New Orleans, Louisiana.
 
Our effort to duplicate this legend starts with imported rosmarino ham, mortadello and soppressata. We serve the Italian deli meats on a full loaf of housemade crusty sourdough bread and top it with housemade giardinara, provolone cheese and a light dijon mustard sauce.We know it's not New Orleans and it's not the original, but we do have the imported Italian meats, the housemade bread & the giardinara to give the legendary sandwich a run for it's money. Stop in to compare, or to try the sandwich for your very first time.
  

There are many (besides us) who have tried to duplicate the legendary sandwich, but the most well-known and well respected is the one from Central Grocery. They are a grocery store which carries some of the finest imported Italian foods and wines and is literally a tourist destination just for folk to get themselves some muffuletta... perhaps the best sandwich in America?

  

   

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. 
                 
  
             

                  

 

 Griffin House

 

Friday, September 6th

Tickets $25

 

Sold Out!!!!

 

Click here to see a music video  

of "Waterfall" 

  

 

 

 

 

 _________________________                  

 

 

  Slaid Cleaves

duo with Scrappy Jud Newcomb

 

Friday, October 18th

Tickets $20

 

Click Here for Tickets

 

Click here to see a music video 

 for "Still Fighting the War" 

 

 

 

 

"Not Your Everyday Specials"

 

  steak diane

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 tacos 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. 

 

 

weinerschnitzel 

 

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

 

 

 

grouper oscarSunday, 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.

 

   

Next Week: May 30
Cobb Salad Burger
  
Taking our cue from the ever-popular cobb salad, we top this week's beef patty with chunks of avocado, tomato, bacon, bleu cheese, eggs and shredded lettuce.  It's more than a mouthful, so we serve this delightful creation open-faced for your eating enjoyment!

.Specials This Week

   

appetizer
 

artisanal cheese sampler 

1. Corsendonk Brugge (Belgium) 2. Pena Gorda (Spain)

3. Quickes Oak Smoked Cheddar (England) 4. Cypress Grove

Chevre Truffle Tremor (California) 5. Carr Valley Penta Creme

Blue (Wisonsin) 6. Sap Sago (Switzerland) serves 2 to 4   19.75

 

oysters on the half shell   

watch house point oysters from the eastern shore of virginia.

medium in size with a medium salinity and a clean sharp

flavor. served with a mignonette 11.75

 

soft shell crab

a jumbo soft shell crab sauteed and served with lemon caper

butter 13.25

 

 

salad and sandwich
 
mesculyn salad & panini sandwich combo

raisin river ham, stone ground mustard, arugula and comte

cheese. served with a mesculyn, walnut and gorgonzola

salad. balsamic vinaigrette dressing 11.50 with cup of soup

of the day 13.50

  

prosciutto and pear salad

thinly sliced prosciutto and bartlett pears with grape

tomatoes, brie cheese and pinenuts served over a bed of

arugula and mesculyn greens. served with sherry vinaigrette

dressing 13.50

 

muffaletta

traditional new orleans style sandwich consisting of layers of

rosmarino ham, mortadella, soppressata, provolone cheese,

and giardinara on crusty sourdough bread. served with

housemade french fries 11.75

 

 
  

entrees

 

herb crusted lamb rack

12 oz lamb rack crusted with fresh herbs grilled and sliced

over long grain wild rice and arugula salad with balsamic

vinegar and extra virgin olive oil  26.50

 

 stuffed chicken breast  

breaded boneless chicken breast stuffed with rosmarino ham

and brie. served with our seasoned rice blend 13.75

 

 soft shell crabs

two jumbo sized soft shell crabs sauteed and topped with

lemon caper butter. served with french style green beans

sauteed with applewood smoked bacon, toasted almonds and

plugra butter  29.75

 

 pancetta, roma tomato and pinenuts over strozzapretti 

sauteed pancetta, roma tomato, pinenuts and parsley tossed

in garlic, white wine and olive oil. topped with reggiano

parmesan and served over strozzapretti pasta 15.75

 

surf and turf

6 oz. filet and 6 oz. south african lobster with drawn butter.

served with sour cream and onion mashed potatoes and

french green beans sauteed with applewood smoked bacon,

toasted almonds plugra butter 43.75

 

seared halibut

seared halibut topped with avocado butter and served over 

sauteed swiss chard and oyster mushrooms and cous cous

with red pepper 29.75

 

sauteed grouper cheeks

lightly floured grouper cheeks sauteed and topped with

reggiano parmesan. served over angelhair pasta in a garlic,

white wine and olive oil sauce with roasted asparagus 19.75

 
 
  

dessert

 

 godiva double chocolate cheesecake

rich godiva cheesecake with chunks of creamy milk chocolate.

topped with chocolate mousse, chocolate ganache and

chocolate whipped cream  8.25

 

chocolate lava armageddon

a dark and decadent mix of brownie and hot fudge topped

with sisler's french vanilla ice cream, chocolate sauce and

fresh raspberries. serves 2-4 people 12.75

 

"Like" us on Facebook and be the first to know about

food specials, drinks, and MORE!

 

 Find us on Facebook 

Foodie Fight
 
foodiefightEach 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.  Which does not come from the side primal cut of pork - bacon, pancetta, fresh pork belly, or prosciutto?
  
2.  Who changed his tune in 2005 in public TV with the song "A Cookie is a Sometime Food?" 

3. What technique takes bread dough from a sticky glob to a bouncy, smooth, and elastic dough?

E-mail your answers to: [email protected]

 

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 does the acronym COOL stand for on a food label? ............country of origin labeling

2. True or False: Under U.S. patent and trademark rules, a living organism such as a species of corn may not be patented. ..............false

3. Of the 2 main subvarieties of garlic, which one produces a loopy stalk called a scape and has fewer cloves? ...............hardneck

     
Last Week's Winner: ...................Dave Brewer

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.

 

new header 071111 

Click here to view all of our past Uptown Updates newsletters