|
|
Light Fresh Summertime Salads
Quiche Lorraine and Stone Fruit Chicken Salad
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
_________________________
|

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, 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, 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
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)
oscar 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
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
|
"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: 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?
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
Uptown respects your privacy and will not sell or distribute your personal information. |
|
|
|
|