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Thursday, July 25th, 2013
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Local Flavor
You Say Tomato, I Say Tomatooooo
By Ray
 It is almost that time of year and we are again getting ready for the summer tomato. Why is it, that this is a flavor that no hot house or distant field in another state or country can reproduce?
We have our fresh mozzarella ordered for caprese salad, and we are looking forward to creating other tasty tomato dishes like bruschetta, BLT's and a wonderful heirloom tomato salad that we served last ye ar. We only use the best quality extra virgin olive oil, balsamic vinegar and fresh basil. Adding the fresh mozzarella that we pull in house makes my mouth water as I am writing this. The only thing missing are the tomatoes.
Last year we had an organic farmer from Sandwich, IL that supplied us with the nicest selection of heirloom tomatoes for about 6 weeks. We hope to have access to that same source this year too. Also, once the tomatoes start to pop and you have too many, we would love take them off your hands. We would be happy to pay what ever we would pay from our regular supplier and we can even do a little better on pricing for heirlooms.
It just makes sense to keep it local. From your farm to our table. Plus, we promise to never throw them in the fridge. Send us an email or call, and we can make arrangements.
How are your tomatoes looking? We would love to hear. Please blog with us.
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On Special
Burrata Figs & Prosciutto
By Josh
 Coming from the kitchen this week is a unique dish that doesn't grace our menu too often. We are currently serving burrata fresh mozzarella and figs wrapped in thinly sliced prosciutto. Saturday night we introduced this item to our customers as a special, and by Monday morning we were completely sold out.
Burrata, meaning butter, is a fresh Italian cheese made from mozzarella and cream that has a buttery taste as its name would imply. It is typically served at room temperature with an outer shell of solid mozzarella, while the inside contains a smooth combination of mozzarella and cream.
The cheese and fig combo are then wrapped in thinly sliced prosciutto which is a slightly salty, dry-cured Italian style ham. This sweet and savory appetizer is served on a bed of fresh arugula with balsamic cream.
This dish is a delicate balance that covers a wide range of taste palates... and while we're sure you'll love it, we can't guarantee it will be around for long! Stop in soon before this dish skips town again!
Blog with us: Share your thoughts if you've tasted this one before!
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Spoiled American
Uptown's European Tour
By Jennifer Love
I have met many of you throughout the years, as you enjoy your meals at the Uptown. I am so happy to work in an establishment that presents a wide and wonderful variety of food, and eat here just as often as you. Recently blessed with the opportunity to travel to Germany, I couldn't wait to see how our food compared to similar dishes in their country of origin.
 We stayed with family in Hochspeyer, Germany, a small farming community twenty minutes from Kaiserslautern. While there, I hunted for the most perfect weiner schnitzel at five different German restaurants. With the plethora of local restaurants to choose from, each one had their own attention-grabbing qualities. At one, the basement was lined with aquariums. Another had a trail alongside the building showcasing small birds from other continents. There was one with an impressive beer garden in the front that just pulls you in. The fact that one sat on top of the mountains in the Black Forest at Tegelberg was all that it took to draw me in. And my favorite of the five featured outside seating with a view of the old architecture in Kaiserslautern.
The quality of the schnitzels I sampled was reflective from each establishment to the next. I was surprised that turkey is offered alongside pork as a choice. The vast selection of toppings and sauces are where the Uptown differs. I tried one with a cream-based mushroom sauce. Another had peppercorns added to a similar base without mushrooms. Other offerings included broccoli and hollandaise, plus a Hawaiian-style topped with cheese, ham and pineapple. I did have to try the 12-hour roasted pork at one... a girl can't eat schnitzel for every meal.
I never found 'the sauce' I could truly love above all. Personally, I love our traditional veal demi-glaze and lightly crisp cut of schnitzel. In my opinion, our plate surpasses 4 of the 5 restaurants I sampled.
Don't forget that you can try our weiner schnitzel every Wednesday after 4 pm. For $12.75, you can sample this delightful dish for yourself: a veal cutlet lightly floured and sautéed, served with veal demi glaze, spaetzel and asparagus.
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From the Bar
Two Brothers Dog Days Lager
By Jimmy
 This time of year, we're quickly approaching the "dog days of summer." You could almost say we already experienced this period a few weeks ago but that was only a taste of what is to come. Here at the Uptown Grill, we welcome the dog days by adding a beer from Two Brothers brewing company to our draft selection, specifically for this season. Two Brothers Dog Days lager - a beer for those that would normally stick with their trusty old MGD - is a full-flavored, refreshing lager with hints of caramel and hops.
Dog Days lager is a perfect late summer brew. This beer is brewed in the style of Dortmund, Germany. This area was known as having the highest concentration of breweries in Germany. The beer has a pale, golden color with moderate bitterness and mild hops. It has a rich caramel malt character that is well balanced by a light body.
We recommend that you give this local brew a try. This full flavored lager will tame the summer heat that is approaching. So tell your server to bring on the Dog Days while you kick back on our patio. (Or in the air conditioned dining room. We won't judge.)
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In the News
Automatic Tipping
By Ryan
 In the news this week, it was interesting to see that some of the chain restaurants in New York City such as Red Lobster, Applebee's and Olive Garden were involved in a lawsuit over tipping. State law in New York allows for automatic gratuities on parties of 8 or more, but what several consumers had discovered was that even for parties of less than 8, automatic gratuity had been placed on their bills.
Many consumers are upset by this which has led to the lawsuit. The chain restaurants argue that even though the gratuity is on the bill, that it is still optional. However, like most people, when presented with a bill that says you owe xxxx amount, you more than likely pay it, assuming unusual circumstances. This lawsuit claims the addition of these automatic gratuities to parties of less than 8 are unlawful, and they attempt to claim more than $5.5 million in charged gratuities. It will be interesting to see where this goes.
Tipping is, was, and always will be, the one service available in which the consumer is allowed to decide its worth. In our opinion, tipping should never be guaranteed. We only allow for it on parties in our banquet facility because much of the service - which goes unseen - is provided prior to, behind closed doors, and after the actual party itself. On the floor, parties of 8 or more may occasionally see an automatic gratuity on their check, but only after the server has been given approval by their manager on duty. The automatic gratuity is something they must earn by providing quality mistake free service, as guidelined by our dining standards.
What else does a service member have to work for if they already know their money has been earned before the service even begins? Certainly doesn't sound like a place I would like to dine.
Tipping - whether automatic or eliminated altogether - has been a hot topic of late. What are your feelings on this restaurant standard?
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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.
 Today: 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!
 Next Week: August 1
BLT Burger
Our traditional half pound angus beef patty is set upon a bed of shredded lettuce and served open face on a toasted whole wheat slice of toast. We then top it with some flavorful B and red ripened T's. A smoky BLT dressing completes this over-achieving summer favorite.
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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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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
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
lamb, feta cheese, arugula, kalamata olives and tomato.
served with a mesculyn, walnut and gorgonzola salad.
balsamic vinaigrette dressing 11.50 with cup of soup of the day 13.50
lump crab and fruit salad
real lump crab meat salad on a bed of lettuce with cottage
cheese, orange sherbert, grapes, mango, strawberry,
pineapple, raspberries, blueberries, banana and a trio of melon. 13.75
southwest shrimp and bowtie pasta salad
grilled shrimp, bowtie pasta, black beans, corn, shallots,
grape tomato, cilantro and romaine lettuce tossed with a
creamy ancho chile dressing 13.25
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 24.75
sides
miso coconut glazed sugar snap peas sauteed fresh sugar snap peas in a miso coconut glaze 5.75
salted caramel vanilla crunch cake
buttery vanilla-flecked pudding cake layered with salted
caramel and creamy custard with a graham cracker crust 7.75
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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. What New England dining institution originated with Native Americans, was shunned by the colonists, and became an icon of American cuisine after the Civil War?
2. True or false. The term 'cage-free' on a label guarantees that the eggs or poultry came from birds raised in outdoor pasture.
3. What did David Letterman plant in a mussel on a 2010 Late Show cooking segment with chef David Chang?
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 snap bean also goes by the name French bean or haricot vert?
..............filet bean
2. What prep technique releases volatile oils in hers and spices such as lemon grass? ..............bruising
3. True or false. A chile pepper is the active ingredient in a grenade designed in India for fighting terrorists. ..............true
Last Week's Winner: ...................no winner
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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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