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Playlist Theater
Please Meet Andy Frasco
Friday August 16th ~ $20
By Ray
After a three month hiatus, it is already time to start hawking shows for our fall season. This year, our season is going to start early with "Andy Frasco and the United Nations" breezing into town on Friday, August 16th. Summer shows can be a hard sell, and we will only do them if they are something special. Well, this will be something special!
 I have seen Andy twice before and knew this will most likely be our only chance to have him here this year. My guess is that after he leaves, he will be on the list of artists we want back every year. He is another one of those artists that after the show is over you have to ask yourself... how is he not famous? If you have someone of a younger persuasion that you would like to introduce to our shows, this would be the show.
Andy and his band will appear as 5 pieces. Andy plays dual keyboards, and Eric will be the best sax you will see since, well, our last show with the Iguanas. The rest of the band is pretty tight too. I think Andy must have robbed Arkansas of half of its stellar musicians to put this band together.
 To put it into our perspective, Andy has the charisma of a Griffin House with the energy and showmanship of a Chuck Prophet. He likes to refer to his genre as "party blues" and it will be a party, I promise. His show can be slightly raunchy and you will be dancing. This is not "Ray music."
While on vacation last week, I had a chance to see and meet Andy at small venue, Moody's in Truckee, California. We go to great lengths to research these shows. This also happens to be the same small stage where Paul McCartney courted Heather Mills a decade ago. The atmosphere was electric.
Normally, I really hate bar video. The first video below is a crude and an unauthorized sample of what you are in for. Andy likes to pit band members against each other in bare-knuckle battles to the death. This is just an example of one of many knock down drag outs you will see between band members.
Feel free to check out the other links to view some of Andy's music videos as well.
 | | The Asian vs Caucasian |
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 | | Please Meet Andy Frasco |
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 | | It's Been a Struggle |
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Read more about Andy and his band in our blog. Have you seen him before? Please share your thoughts!
Tickets for the August 16 Andy Frasco show are available.
Please click here to purchase!
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On Special
Hummus with Roasted Garlic
By Josh
With this unbearable heat hitting the Illinois Valley within the last week, we're trying to find ways to keep everyone cool. No one wants to feel weighted down with hot and heavy dishes, so we're offering an appetizer that is the complete opposite.
 Housemade hummus with roasted garlic is the perfect way to enjoy a fresh and cool dish that will help you beat the heat. Our version is made with freshly ground chick peas, roasted garlic, and tahini paste (made from a base of ground sesame seeds).
Hummus is a cold dip packed with protein, high sources of dietary fiber, and vitamin C that is popular in many Middle Eastern and Mediterranean countries. Served before every meal in Lebanese cuisine, this dish is primarily an appetizer and is typically served with fresh chips or vegetables. If you've never had fresh hummus but are familiar with the packaged store brand versions than you are in for a real treat. Our hummus is made with fresh dry beans and there is a clear difference between housemade and store bought. But don't take our word for it, you be the judge!
Here at the Uptown, we are serving ours with freshly fried chips and an assortment of freshly cut vegetables as the perfect accompaniment to this cold dish. This fresh and cold snack is the perfect way to start off a cool evening in the dining room with a glass of wine and good company!
What are some of your go-to hot weather eats? Do you tend to look for something cool and refreshing?
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From the Bar
Refreshing Summer Drinks
By Jimmy
This week's weather has been.....pure hell, has it not? Anyway, in order to bear the humid weather, our latest batch of featured summer cocktails are sure to cool you after a long, hot and humid day.
From Cuba......The Blueberry Mojito
The original Mojito is the national drink of Cuba. In fact, it is known as a Cuban margarita. Made with white rum, fresh mint, granulated sugar (this abrasive ingredient really brings out the flavors of the mint), fresh lime and sparkling water. But we provide a fruity twist to this traditional favorite. Stoli blueberry vodka, fresh mint and touch of lemon juice are a great summer refresher.
 From Brazil....The Caipirinha
This interesting cocktail from South America has been known to be the best cocktail to come from south of the equator. There are many stories about the caipirinha's origin; however, the best known comes from São Paulo. The original caipirinha as we know it today would have been created from a popular recipe made with lemon, garlic and honey, intended for patients of Spanish flu. It is made with cachaca a liquor made from distilled sugarcane juice.
From Spain.... Sangria
Sangria has been the drink of choice year round in Spain and Portugal. However, the summer seems to be the best time to enjoy this wine cocktail. Essentially a wine fruit punch consisting of fresh fruit, chilled wine, a sweetner and brandy. Traditionally it's made with red wine, but through its evolution, white or blush wine works just as well. What makes this drink interesting is the fresh fruit that it is made with. The possibilities are endless and it can be quite fun trying to come up with your best fruit combination. That is what you will find here... creativity in a glass! The day's flavor may be something like a Strawberry Pineapple, Peach & Mango or Blue & Red Raspberry. You'll have to ask your server to see what interesting combination we have come up with for the day.
 From U.S.A..... Strawberry Cosmopolitan
20 years down the road we will look at this being an American classic. Although the origin of the cosmopolitan can be disputed, it is believed that the drink was created by different bartenders in the 1970's from all parts of the country. The original was made with citron vodka, but there have been alterations. Our flavored version consists of Absolut vodka, triple sec, cranberry juice and a fresh strawberry puree.
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On Special
New Cheese Samples
By Ryan
About 7 or 8 times a year, we are afforded the opportunity to change the selection available on our artisanal cheese sampler. We have a great line of cheeses available to us through our import house. We certainly don't make the selections on our own, as they have a representative that knows anything and everything about all of these cheeses. With their guidance, we put together an excellent selection of artisan cheeses.
Last week when our new selections arrived, it almost felt like we were getting a gift from someone, albeit a gift we purchased for ourselves. There is just something fun about cutting into the package and digging into the wrappers to find out what's inside and how they all taste. Each cheese within the package offers such a different texture and flavor profile. Some we really like, and some are more of an acquired taste... but at least 2 or 3 of the cheeses get a few oooh's and aaaah's. It really is a fun and educational experience.
Allow yourself to be educated while having a little fun trying the newest additions to our artisanal cheese sampler. Enjoy them with a summer cocktail or bottle of wine, inside or out, at a table or at the bar. Whatever your choice, you are sure to enjoy the variety available with one of our nicest menu selections.
<< Corsendonk Brugge
This is a cow's milk cheese from Belgium that
is semi-matured over a period of four months. It is similar to a gouda cheese and has a creamy, smooth taste and low salt content. In addition to this delicious cheese, Corsendonk is also famous for their abbey style beer.
Tronchon Madurado >>
This is a sheep's milk cheese from Spain. It has a semihard consistency and yellowish paste. The other interesting thing about this cheese is that it is gluten free.
 << Cambozola Brie with Blue Cheese
This is a cow's milk cheese from Germany. Cambozola is a typical style brie cheese, but this has spots of blue cheese that run through the thick brie-like texture making the overall texture an interesting mix of semi-hard and creamy. It is my favorite of the new cheeses - the flavor of the brie and blue contrast each other to perfection. A must try!
Blog with us: Have you given any of these new varieties a try?
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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.
Friday, August 16th
Tickets $20
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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
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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: July 25th
Miso Tuna Burger
This may be one of your last chances to catch the tuna burger for a while. We recently replaced it with salmon on our menu, so be sure to give this week's burger one last taste! We combine the tuna with a hint of miso (asian inspired soybean paste) and top it with asian slaw. We forgo the bun and serve this tasty treat on dual fried wontons. Enjoy!
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Specials This Week
artisanal cheese sampler
1. Corsendonk Brugge (Belgium) 2. Tronchon Madurado
(Spain) 3. Cottonwood River Cheddar (Kansas) 4. Coach
Farm Triple Cream (New York) 5. Cambozola Brie with Blue
Cheese (Germany) 6. Sap Sago (Switzerland)
serves 2 to 4 people 19.75
tuna poke
cubed sashimi grade yellow fin tuna, toasted cashews,
scallion and cilantro served over sushi rice with fried wontons 10.75
oysters on the half shell
wellfleete oysters from the northeast cost of long island
sound. medium in size with a high salinity and a clean sharp
flavor. served with a mignonette 11.75
roasted garlic hummus
housemade roasted garlic hummus served with corn tortilla
chips and fresh vegetable assortment 8.25
salad and sandwich
mesculyn salad & panini sandwich combo
roasted asparagus, portobello mushrooms, and brie cheese.
served with a mesculyn, walnut and gorgonzola salad.
balsamic vinaigrette dressing 11.50 with cup of soup of the day 13.50
strip steak diane sandwich
marinated new york strip steak covered in sauteed
mushrooms, green onions and celery with a mushroom
marsala sauce. served open face on a french roll with
housemade french fries 12.75
blt club chop salad
chunks of toasted warm italian bread, smoked turkey, grape
tomatoes, applewood smoked bacon and green onions
tossed with romaine lettuce and an applewood smoked
bacon dressing 13.50
broiled lobster tail with a saffron butter
6 oz. lobster tail broiled and served over sauteed arugula
and grape tomatoes with gnocchi in a saffron butter. served
with roasted corn on the cob 33.75
pancetta, arugula and grape tomato over fusilli
sauteed pancetta, red onion, arugula and grape tomato
served with a garlic and herb broth over fusilli pasta with
reggiano parmesan 13.50
seared sea scallops
pan seared sea scallops over swiss chard and broccolini.
served with roasted red pepper butter 24.75
broiled cod
10oz broiled cod served over cous cous with sundried tomato, sauteed spinach and shiitake mushroom. topped with lemon parsley butter 19.75
braised boneless beef short rib over polenta
8oz boneless beef short rib, braised and served over
housemade polenta, topped with veal demi glace. with
roasted corn on the cob 21.75
sides
miso coconut glazed sugar snap peas
sauteed fresh sugar snap peas in a miso coconut glaze 5.75
black beans and smoked ham
black beans and smoked ham served over white rice 4.75
chocolate lovin' spoonful torte
layers of dark chocolate cake and chocolate pudding covered
with chocolate ganache 6.75
raspberry creme brulee
housemade creme brulee made with fresh raspberries 6.75
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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. Which snap bean also goes by the name French bean or haricot vert?
2. What prep technique releases volatile oils in hers and spices such as lemon grass?
3. True or false. A chile pepper is the active ingredient in a grenade designed in India for fighting terrorists.
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 spice is missing from this list that makes the Chinese five-spice powder - star anise, cassia, fennel seed and Szechuan pepper? ...............clove
2. What bread relies on a moist batter and two heat settings to cause it to overflow its mold and form a hollow interior? ................popover
3. True or False. "Conventional farming" refers to old ways of farming practiced before pesticides, synthetic fertilizers, mono cropping, and the use of antibiotics and growth hormones....................false
Last Week's Winner: ...................Jessica Bernabei
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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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