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On Special
New Cheeses Added to Sampler
By Josh
As many of our die-hard fans may know, we take dedication and pride in selecting our cheeses for our artisanal cheese sampler. Just recently, we were able to get our hands on a few new cheeses to bring a new flavor and style to this eclectic opportunity that is available to anyone at any time of the day.
1. CORSENDONK BRUGGE: This Belgium made cow's milk was made famous by the same group of monks who make the famous Corsendonk abbey style beer. Most closely associated with a creamy Gouda, this cheese is semi-matured over a period of four months to create a creamy, smooth and low salt content cheese that serves as a perfect lead-in to the remaining four cheeses.
2. PENA GORDA: A goat's milk cheese made in Spain, this cheese is semi-hard compared to the creamier consistencies of many other similar cheeses. Leading with a fresh and slightly salty flavor, this ivory-colored cheese finishes with hints of flowers and earthy undertones that pairs perfectly with a glass of light white wine.
3. COTTONWOOD RIVER CHEDDAR: Our newest addition to the group, this raw milk cheddar is developed through a unique process that leads into a full, slightly sweet flavor without the typical acidic bite of many artisanal cheddars. Hailing from Kansas, this is a pale yellow cheese with a firm body.
4. COACH FARM TRIPLE CREAM: This brie style goat milk cheese is dotted with green peppercorns to create a mild peppery finish to a rather soft and palatable cheese.
5. CARR VALLEY PENTA CREME BLUE: One of the most top-rated cheeses according to everyone hear at the Uptown! This revolutionary creamy blue is master crafted to be the most decadent blue available. Five cans of fresh cow cream are added to the vat for a beautiful and memorable blue that has a silky finish with hints of earthy undertones.
While we offer extravagant cheeses on our artisanal cheese sampler, it doesn't require an extravagant reason (or price) to enjoy it. Available all day, everyday, it's a perfect warm up to your favorite lunch or dinner. Or feel free to enjoy it alone with a glass of wine on our patio!
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In the News
Chain Restaurants Take a Hit By Ryan
 As someone who has grown up in and worked only for my family's independent restaurant, I am obviously a bit biased towards the independent. Also, it should be noted that I've grown up in a small town with many family-owned independent restaurants that do a great job as well. So, yes chain restaurants will not quite crack my top 10 list.
This past week was not a great week for the aforementioned "chains." First, there was a story from the NRA that saw the town of Eastchester, N.Y. amend its zoning regulations to "ban restaurants with 15 or more locations, a stand-up counter or menus on the wall." Which, actually is something that other communities have done in the past decade, but many more proposals like this are beginning to pop up across the country.
The reason? Many communities that are dependent upon tourism are beginning to find things more financially lucrative if that money goes to independent local businesses as opposed to chain stores. Good news for local independents, but obviously strongly opposed by the chain operations for "hindering consumer choice."
Next there was a story out of the Jersey Shore...
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From the Bar
The American Double Indian Pale Ale
By Jimmy
The craft beer market has been one of the fastest growing food and drink trends in the country over the last year or two. All kinds of small breweries have been popping up and creating their own signature brews. Breaking this trend down further, Double IPAs are hot right now! What is a Double IPA? Take a normal Indian pale ale that already has a ton of hops to begin with, and feed it steroids.
 American Double Indian pale ales seem to be what everyone is drinking these days, and these craft breweries are coming up with some amazing hop flavors. In keeping with the trends, we have brought in two different Double IPAs this week for those that love this style of beer. One is from Stone Brewing Company located on the West Coast in Escondido, California. The other, Southern Tier is from Lakewood, New York. Clearly across our country in location, but very similar in body and style of American beer.
Stone Ruination is an amazingly hopped pale ale. Brewed in Californina, this "West Coast" IPA was born from the fastest growing brewery in the last 15 years. The name implies how it will affect your palate....but in a good way: intensely bitter flavor and malt base with bold character. This beer has received numerous awards and at least 4 out of 5 in Beer Advocate.
 2X IPA is fairly new to the Southern Tier portfolio that originally opened in 2002. This beer was first brewed in 2010 using four varieties of hops and 2 types of malts. It is their Indian pale ale kicked up a notch with tons of hops and a malty character. These citrus hops of grapefruit and lemon with a lingering bitterness will make it something you will not forget: a medium-bodied Ipa that ends with a smooth finish. This beer also received 4 out of 5 in Beer Advocate.
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Around the Industry
Oyster Lovers Try this Oyster App
By Ray
Oyster lovers we have an app for you, and when we say app we don't mean appetizer.
 Just so you don't think that we are shucking and jiving when we sell some of our small source oysters, we want to share this app with you. To test it out, we searched many of the oysters we have had here. The app gives you tasty tidbits of over 200 oysters along with notes about location, size, taste, salinity and some interesting other splashes of information. You can also save your preferences of oysters that you have tried.
As a restaurant owner and purveyor of oysters, I think it is important to provide proof to dispel the old wives' tale that you should only eat oysters in months that have an "R" in them. This app does that. As we head into summer, it is good to know what oysters you can eat in an "R"less month. What could be better on a hot summer's day than to toss back a nice, light, ice-cold oyster splashed with some tart and tangy mignonette sauce?
 One other interesting piece of information for you: Unlike the rest of the seafood industry, oyster regulations are extremely strict. Because of past food-borne illnesses spread by oysters, every case that we buy is required by law to carry a tag with its date and origin. These laws were passed to be able to quickly track down suspect cases of oysters. When we have our health inspections, we are regularly asked to provide proof of origin.
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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.
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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.
 Next Week: June 6Red Miso Burger
We did a little globe-trotting to come up with this Asian inspired treat! Lucky for you, it can be enjoyed right here, state side! Our fresh burger is seasoned with red miso, a soy paste with a richer flavor than your traditional soy sauce. The burger is then topped with an Asian snap pea slaw. Don't "miso" out on this one!
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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
burrata and prosciutto bruschetta
prosciutto, burrata (fresh mozzarella made with cream),
roasted red tomato and arugula tossed with olive oil and
balsamic dressing served over crunchy french bread 11.75
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
salemville bleu cheese and steak salad
6 oz. strip steak prepared medium, roasted red potato,
grape tomato, red onion, roasted garlic, salemville bleu
cheese and trumpet mushrooms. served over romaine
lettuce with a roasted pepper vinaigrette 13.75
muffuletta
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
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
grilled swordfish
10 oz. grilled swordfish topped with mango butter. served
with an edamame, fennel, leek and parsley salad. 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 |
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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. True or False: Today's frost-free freezer technology has helped eliminate freezer burn in frozen foods.
2. What vegetable was reintroduced in a 1945 marketing campaign presenting it as a new fruit called the jamberry?
3. What on this list isn't in season at the same time as the others - salad greens, braising greens, fennel and green garlic?
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. Which does not come from the side primal cut of pork - bacon, pancetta, fresh pork belly, or prosciutto? ........ prosciutto
2. Who changed his tune in 2005 in public TV with the song "A Cookie is a Sometime Food?" ..........Cookie Monster
3. What technique takes bread dough from a sticky glob to a bouncy, smooth, and elastic dough? ................kneading
Last Week's Winner: ...................Barbara Cooper |
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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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