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Friday, June 21st, 2013        

Light Fresh Summertime Salads  

Quiche Lorraine and Stone Fruit Chicken Salad

By Marlee and Aly  

  

Quiche Lorraine, Mesculyn Salad and Soup Combo  

 

On special tomorrow we will be offering a mini pan of Quiche Lorraine with our mesculyn, walnut  and gorgonzola salad, served with a cup of our soup of the day.  Quiche itself is considered to be french. Its origins can be seen in English cuisine dating back to around the 14th century.  For those of you who may not know what exactly quiche is, well it is most easily described as an open faced pie or pastry dish that is filled with a savory custard filling, meat, cheese and vegetables. There are many different variations of quiche depending upon what type of meats, cheeses and vegetables are used.  We have chosen to serve our own variation of a traditional Quiche Lorraine made with applewood smoked bacon, comte cheese (which is french and its taste is strong yet sweet... it is delicious!) and caramelized vidalia onions.  I recommend coming in and trying this dish pronto because we only make a certain amount of fresh quiche daily.

  

Stone Fruit Chicken Salad
  
With this summer heat presenting itself, most people prefer to eat lighter. This week at the Uptown Grill, we have a special summer salad that is light and refreshing. The stone fruit chicken salad is a great summer salad because it a great mixture of everyone's favorite summer fruits on a salad that is not just light, but also quite filling. This dish features a breaded honey glazed chicken breast on top of a bed of arugula and spring mix. This salad is also topped with peaches, cherries, apricots, plums, nectarines, toasted almonds, grape tomatoes, and green onions with a light tarragon vinaigrette. With perfect outdoor-eating weather, this dish would be great to enjoy on our patio dining area!


Tell us what your favorite summer salad creation might be

Around the Industry 

Ban on Voluntary Tipping

By Josh

  

 

As most everyone knows, tipping after a meal has become a normal habit for most Americans.  Of course, while the amount of tip left often depends on the service, food, and overall experience, many people do not realize that a tip is much more to someone in the service industry than they imagine.

 

On average, most people in the service industry technically do not make over $5 an hour.  Their wage is dependent on how much in tips they earn.  In turn, tipping is an incentive for servers and bartenders to provide the best possible service.

 

One restaurant in New York City made news recently for breaking with tradition and taking the European and Asian approach of including the tip into the final bill handed to the customer.  This bold idea allows for employees of the restaurant to work on salary with paid vacations, sick days, benefits and insurance.  While great for employees, the downside for customers is the increased menu prices needed to help pay for these new installments.


The quality of restaurants is one issue stemming from this idea.  Understandably, the restaurant wants to be able to provide for its employees.  But in order to take on an idea like this, the quality of the restaurant - along with its food - needs to reflect its prices.  If a restaurant is going to raise their rates, then the food and service need to be top notch. 

 

We don't foresee this plan ever working outside of a large city. A family-owned place like us would never be able to survive financially by doing this. The upside is that we can still keep menu prices down while continuing to offer great service and a wonderful time. (hint hint)

 

Certainly, we here at the Uptown have no intentions of making this switch.  We do, however, like to stay in tune with industry trends, and we found the concept to be one of interest... one we thought was worth sharing. 

 

 

 
Weigh in: Would you feel weird NOT tipping? Would increased menu prices deter you from eating at certain restaurants, or are you in support of the employee initiative? 

 

Fresh Area Produce  

Garlic Scapes

By Josh

 

We're always interested in the unknown and unusual.  To testify to this statement we recently acquired fresh, locally grown garlic scapes.  These edible plants are similar to that of a green onion except with a very strong garlic taste.

 

These scapes are the hardened stalk of a garlic plant that sprout up a month or so after the first few leaves have grown on the plant.  Most people don't know that these are edible and toss them into their compost pile thinking they're no good. 

 

So for the next few days, you'll be seeing plenty of these scapes garnishing our dishes... or possibly becoming a staple ingredient!  And remember, we're always willing to buy fresh, local, and even unusual items that could provide a new sense of adventure to any dining experience.

 

 

Have you ever tried one? What did you think?
 

On Special 

Ancho Chili BBQ Mixed Grill 

By Ryan  

  

One of our featured dishes this week will be a repeat of our Father's Day Special, the ancho chili bbq mixed grill. This trio was so well received that we went ahead and purchased more ribs, smoked them in our in house smoker just today and we will offer up the special again this weekend for those who were not able to try it on Father's Day. We will serve a trio of smoked pork ribs slathered in a house made chipotle barbecue sauce.  But that's not all!  We serve it next to a grilled chicken breast, plus an applewood smoked bacon wrapped pork filet with an ancho chile creme.

 

The chipotle pepper provides a smoky and tangy barbecue sauce that complements the slightly spicier, yet smooth ancho chile creme.  The flavor also goes well with the smoky tones of the freshly grilled chicken and pork. We then finish the dish off with roasted rosemary new potatoes and fresh corn on the cob.

 

You grilled out last weekend, now let us grill for you this weekend!

 

 

Area Attactions 

Carus Mansion Concerts

By Ryan 

  

 

This summer, the Hegeler Carus Mansion is expanding their Ravinia-styled Summer Sunset Concerts.  They have musicians booked on Friday evenings from June 14 through Labor Day weekend, concluding with the Music in the Air outdoor music festival on Saturday, August 31.
 
The Summer Sunset Concerts and the Music in the Air festival will be held outdoors on the west lawn in the newly constructed gazebo and gardens on the west lawn of the Hegeler Carus Mansion.  There will be a great variety of musical styles from Classic Rock, to Bluegrass, to Country, showcasing the very best in local musicians.
 
Like all of their events, the concerts will raise funds for the restoration of the Hegeler Carus Mansion and the Julius W. Hegeler I Home which will ultimately be a Center for Community Enrichment.  When completed, the Hegeler Center will offer more classes, lectures, concerts and event space to benefit our community.
 
In past years, the annual outdoor concerts have had between 75 and 600 attendees.  Expectations are to build upon the momentum created last year when attendance grew due to the consistency of having concerts every Friday instead of just twice a season.  The variety of music offered this year is very exciting.
 
All Concerts will start at 7 pm; however, guests are encouraged to arrive any time after 5:30 pm to enjoy a picnic on the grounds.  (Just a friendly Uptown reminder that we offer carry-outs... order ahead and grab your to-go meal from us on your way to the show!) 


Please call their office at (815) 224-5895 for more information, or view a list of upcoming performances and events on their website You can also follow them on Facebook 

 

 

Blog with us: tell us about your experience attending these outdoor shows! 

 

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. 
                 
  
  
  
Friday, August 16th
Tickets $20
  
  
  
                                                                                                           _________________________               
             

                  

 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" 

 

 

 

                                                                               _________________________  

 

 

   

Now for Yes Music People

 

Friday, November 1st

Tickets $20 advanced / $25 door

 

Click Here for Tickets 

 

Click here to see a music video

of "Didn't Leave Me No Ladder" 

 

             

                                                                             _________________________

 

  

Willie Nile

 

Friday, November 15th

Tickets $30 advanced / $35 door

 

Click Here for Tickets 

 

Click to see a music video

of "American Ride" 

 

 

 

                                                                                _________________________

 

 

Miles Nielsen &

The Rusted Hearts

 

Wednesday, November 27th

Tickets $25 advanced / $30 door

 

Click Here for Tickets 

 

Click to see a music video

of "Kentucky" 

 

 

 

With our weekly specials menu, you won't find any 2 for 1 deals or two 4-course meal options for $20, but what you will find are quality products offered at a true value. Come see why we sell more steak diane or weinerschnitzel in one night than we do some menu items in a week. Or why some of these evenings have developed a type of cult following. They are the real deal. 

 

 

Our weekly specials (a new one each day) are below:

 

steak diane steak diane, every monday evening

the original red door inn steak diane! 6oz filet mignon medallion. served with mushroom marsala sauce, celery and button mushrooms. Victor approved! available monday evening only after 4pm. 17.75

  

 

 

 

 

fish tacos fish tacos, every tuesday all day

soft flour tortillas filled with panko crusted tilapia, red cabbage, chipotle mayonnaise and mango pineapple black bean salsa

3 for 7.75 or 2.75 each

 

 

 

 

 

weinerschnitzel 

weiner schnitzel, every wednesday evening

veal cutlet lightly floured and sauteed, served with veal demi glaze, spaetzel and roasted asparagus. available wednesday evening only after 4pm. 12.75

  

 

 

                  

"burger me" every thursday all day

choose any microbrew or bottled beer to accompany a different and enticing burger every week. served with a heaping plate of our housemade fries. all for 10.00.
  

(see this week's creative concoction below)

  

 

 

grouper oscaroscar sunday! every sunday, all day!

every sunday is oscar sunday. choose from the following oscars: new york strip, veal, chicken, grouper or portobello mushroom. Top your choice with asparagus, lump crab and béarnaise sauce.
12.75 each

 


 

Burger Me Thursday

 

Choose any microbrew or bottled beer to accompany a different and

enticing burger, every Thursday, for just $10.

  
  
  
Next Week: June 27
Krunch Burger
 
Our gourmet half pound burger is topped with romaine lettuce, roma tomato, fontina cheese, horseradish sauce and our housemade potato chips. Served with our made-from-scratch french fries. 
  

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

  

peach and brie quesadillas with honey lime dipping sauce

two 6 inch tortilla's filled with fresh peaches and brie

cheese. served with a honey lime dipping sauce 8.25

 

deviled egg with truffle caviar

deviled eggs topped with black truffle oil infused caviar over

a bed of frisee and arugula salad with truffle vinaigrette.

served with nine grain wheat toast tips 5.75

  

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

raisin river ham, stone ground mustard and tillamook cheddar

cheese. served with a mesculyn, walnut and gorgonzola

salad. balsamic vinaigrette dressing 11.50 with cup of soup

of the day 13.50

 

stone fruit chicken salad

breaded honey glazed chicken over arugula and spring mix

 topped with peaches, cherries, apricots, plums, nectarines,

 toasted almonds, grape tomatoes and green onion with a

 tarragon vinaigrette 13.50

 

entrees

  

 sautéed grouper cheeks  

lightly floured grouper cheeks sauteed and topped with

 reggiano parmesan. served over cous cous with lemon caper

 butter and roasted asparagus 19.75

 

ancho chile bbq mixed grill
a mixed grill of smoked pork baby back ribs, an applewood smoked bacon wrapped pork filet and a chipotle infused grilled chicken breast served with an ancho chile barbecue sauce and chipotle creme. accompanied with roasted rosemary new potatoes and grilled corn on the cob 18.75  

   

casonsei

four cheese stuffed ravioli lightly browned and topped with a

white wine cream sauce, italian sausage, shallots, tomatoes, 

and parmesan reggiano 16.50

 

 stone ground mustard and fennel crusted salmon

grilled stone ground mustard and fennel crusted salmon

over a bed of roasted edamame, leeks, fennel and

artichokes. served with roasted rosemary new potatoes 20.50

  

dessert

 

 chocolate lovin' spoonful torte

layers of dark chocolate cake and chocolate pudding covered

 with chocolate ganache 6.75 

 

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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. True or False: New York City prohibits beekeeping under a health department code forbidding the keeping of wild animals and venomous insects.
  
2. What on this list isn't in season at the same time as the others - apples, winter squash, parsnips or cucumbers? 

3. What is the phrase for switching grass-fed cattle to a grain-based diet before slaughter?

E-mail your answers to: foodiefight@uptowngrill.com

 

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. An open bivalve is a goner and should be tossed before cooking.
.............False
  
2. What bakeware is a good choice for things that are tricky to remove from a pan, such as cheesecake? ...........springform pan

3. What award-winning actor first appeared on TV in a Burger King commercial and is the host of cable TVs Best Food Ever? .........John Goodman

     

Last Week's Winner: ...................no winner

Uptown Grill

601 First Street  |  LaSalle, IL 61301  |  815.224.4545

 

Monday - Thursday: 11am -10pm

Friday - Saturday: 11am - 11pm

Sunday: 12noon - 10pm

 

 

uptowngrill.com 

 

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