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Dad's Day
Just Around the Corner
By Brianne
 We're quickly approaching mid-June, which typically means all of your summer favorites: hot dogs, baseball, apple pie. And don't forget, spending time with dear ol' Dad.
This year, why not treat him to an "upgrade" at the Uptown? While we're sure he appreciates the effort of a fresh, grilled pork chop with a side of potato salad, wouldn't you love to kick back and enjoy the day, too; without the stress of being grill master or chef extraordinaire?
Our kitchen staff is in the midst of lining up a few specials that Dad (and even you) can't resist. Here's a hint... prime rib will be one of them! Check back with us next week as we finalize the rest of our June 16th selections!
In the meantime, do take a moment to make a reservation by calling 815-224-4545. We wouldn't want you to miss out!
Open Father's Day
Sunday, June 16th | 12noon - 10pm
And if you just can't make it here for the holiday, consider treating Dad to a gift card. At least you'll be here in spirit... cheers!
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On Special
Stuffed Poblano Pepper
By Jimmy
 Here is a healthy summer appetizer that is full of flavor, but not full of that unwanted fat. This week we are featuring a "fire roasted" (quite literally as you can see from the picture below) poblano pepper stuffed with chipotle black beans, topped with melted chihuahua cheese and served with an adobo-cilantro sour cream. It is also served with our house made corn tortilla chips. Stop down this week for one of these flavorful Mexican treats.
Your typical frozen stuffed jalapeno poppers that you see in every other place out there are no match for our poblano. The poblano is one of the most widely grown peppers in Mexico that is known for its mild chili flavor, not much more than the traditional bell pepper. This appetizer is one that a lot of people look forward to when we put it on special.
 Not your traditional stuffed pepper, the poblano is done Mexican style made with some heat and spice. We take these peppers and use our own fire-roasting technique. Using actual fire really brings out the flavors of this pepper. Chef Chris then takes chipotle smoked black beans and stuffs each pepper before oven baking it with the mild Mexican cheese, chihuahua. Every one of these is made fresh, from scratch and never frozen, because that is how we do things around here.These dark green chilis are the perfect starter for those looking to limit their calorie and fat intake. They also do not contain any cholestrol. Next time you are in, do not miss this somewhat spicy treat.
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In the News
BAC to .05 By Ryan
 The National Transportation Safety Board has proposed lowering the legal limit for drunk driving to .05, more than 1/3rd reduction of the current legal .08 limit. On the outside, it is very difficult to argue against anything that tries to prohibit drunk driving. According to the NTSB, drunk driving claims the lives of over 10,000 people each year. Their goal is to reach zero drunk driving related deaths each year, and getting the BAC lowered to .05 would be a great start. As I see it, eliminating any cause of unneccessary death is a very admirable goal.
The bad news lies for those businesses, just like us, that generate revenue from the sale of liquor. What a legal BAC of .05 does to us is basically eliminate the sale of a 2nd or 3rd beverage and all but eliminates any type of late night gathering amongst friends. The penalty for drunk driving is too severe for many people to endure. The legal limit was once .10 and then lowered to .08 in 2000. If the science hasn't changed, the American Beverage Institute questions how the NTSB can "criminalize responsible behavior?" Beyond running a business, in which the proposal would harm, it also concerns me from a personal standpoint.
Read more to find out Ryan's opinion, all business aside. And please feel free to share your own thoughts on this proposed new law. |
On Special
Pepper Steak Pappardelle
By Josh
 It is extremely difficult to pair any type of beef with a pasta dish. The flavors typically don't mix well, or the consistency of the beef isn't good enough to be the main component of the dish. Here at the Uptown we are always up for a good challenge, and today we are proud to say we have successfully created a dish that combines both beef and a delicious pasta dish that is sure to please any palette!
Our chef has created a pepper filet and portobello mushroom over pappardelle pasta. This is not just any piece of beef being tossed into the dish. This is hand sliced, lightly seasoned and grilled 6 oz. filet mignon. After your filet is grilled to perfection, it is mixed with freshly grilled portobello mushrooms and placed over pappardelle pasta in a tangy cream sauce. This helps balance out the meaty filet and portobello with a smooth, creamy sauce.
Pappardelle is a long flat noodle that looks like a bigger version of fettuccini. To get the best idea of this dish, one could slightly compare it to that of a beef stroganoff. We add sour cream to our cream based sauce to give it a slight zest at the end of every bite. While the portions may be large, the sauce is light and will not leave you with the weighted down feeling afterwords (which is perfect to leave room for dessert!)
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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 13Thai Turkey Burger
Perhaps we're on a worldly kick here, but this turkey burger was a no-brainer to follow up the miso burger. Our ground turkey is given a smear of thai peanut sauce before being topped with a cabbage slaw. All pulled together with a fresh baked sesame seed bun. Enjoy!
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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
stuffed poblano pepper
fire roasted poblano pepper stuffed with black beans and baked with
chihuahua cheese topped with sour cream and cilantro. served with
adobo sauce and fresh corn tortilla chips 8.75
oysters on the half shell
wellfleete oysters from the northeast cost of long island sound.
medium size with a high salinity and a clean sharp flavor.
served with a mignonette 11.75
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 quail and poached pear salad
herb marinated quail grilled and served on a bed of arugula
and mesculyn with poached pear, grape tomatoes and dried cherries
with a sherry vinaigrette 13.50
entrees
mustard crusted pork chop
14 oz. french cut pork chop grilled, prepared medium well
and topped with a dijon demi glace. served with roasted
rosemary new potatoes and sauteed broccolini and shiitake
mushrooms tossed in ponzu sauce. 19.75
stuffed chicken breast
breaded boneless chicken breast stuffed with rosmarino ham
and brie. served with our seasoned rice blend 13.75
pepper steak pappardelle
6 ounces of grilled filet medallions with sauteed red and green bell
peppersand grilled portobello mushrooms over pappardelle pasta with a
light white wine cream sauce. 18.75
seared cod
10 oz. cod filet seared and topped with a lemon beurre
blanc over a bed of watercress. served with roasted potato
caviar crostinis 19.75
dessert
salted caramel vanilla crunch cake
buttery vanilla-flecked pudding cake layered with salted
caramel and creamy custard with a graham cracker crust 7.75
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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"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. What innovative book is a thesaurus of flavors for creative cooking and a safety net for cooking without recipes?
2. True or False: In 2006, about 80% of each food dollar went to value-added services such as food processing and marketing costs.
3. What is a cold frame - a protected plant bed, a meat locker, or a holding tank for fish?
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: Today's frost-free freezer technology has helped eliminate freezer burn in frozen foods. ........false 2. What vegetable was reintroduced in a 1945 marketing campaign presenting it as a new fruit called the jamberry? ..............tomatillo
3. What on this list isn't in season at the same time as the others - salad greens, braising greens, fennel and green garlic? .............fennel
Last Week's Winner: ...................Dave Brewer |
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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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