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Friday, September 6th, 2013
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Playlist Theater
A Few Music Notes
By Ray
Just a few musical notes to pass on to you.
Eilen Jewell on sale today!
Eilen has been on our list for a long time! She is coming Wednesday, February 26th. Tickets will go on sale today. I have had many an artist pass through here and tell me that this is a show we need to have and that her band is great. 4 pieces $20 advance / $23 day of show
http://www.eilenjewell.com/
Griffin House sings the national anthem at Wrigley Field
On Wednesday afternoon this week Griffin House sang the national anthem before the Cubs game. Griffin is here this Friday night with his full band, and sorry the show is sold out.
Slaid Cleaves takes the world by storm
Already #8 on the National Americana Music Chart, Slaid Cleaves has received rave reviews around the nation for his latest, Still Fighting the War.
 Slaid is here Friday, October 18th, and there are only about 10 tickets left. He will be appearing as a duo.
Check out the NPR Fresh Air piece HERE.
CLICK HERE
to read the review in USA Today.
CLICK HERE for the feature in Blurt.
CLICK HERE for the "Texas Love Song" video premiere featured in Texas Monthly.
 Sam Baker
Willie Nile ShowWe just received confirmation that Willie Nile would be rescheduled for Friday, January 24th. Willie is bringing his band from New York. Tickets are $30 advance and $35 at the door. We will honor any tickets that were purchased for the original November date. Please send us an email at
frontdesk@uptowngrill.com and let us know how you would like to handle your purchased tickets. We are sorry for the inconvenience.
Blog with us: Have you seen any of these artists here before? What did you think?
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By Josh
With the end of summer vegetable bounty and the warm weather hanging on for a bit longer, we have a great light appetizer we are now featuring.
 We are now offering shrimp spring rolls on our menu for a limited time. Made with fresh shrimp, we combine it with freshly sliced nappa cabbage, carrot, scallions, snap peas and mint all wrapped in rice paper with a mustard plum sauce.
Rice paper is an extremely thin wrapping that is made of white rice flour, tapioca flour, water and salt. When packaged, it is dried out into stiff white sheets and only becomes pliable when dipped into warm water. Also when dipped, the paper becomes translucent to show the ingredients inside.
While not your typical fried eggroll that many people are accustomed to, this is an extremely healthy alternative that is the perfect start to any meal. Light, crisp, and interestingly refreshing... it is perfect with a glass of white wine and warm seasonal weather on the patio!
Share your thoughts: Will you give this latest trend a try?
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The Mile Long Bridge
A Look Back at LaSalle 30 Years Ago
By Ray
Recently I had someone send a copy of a movie that was made in LaSalle 30 years ago. The connection to me was that it was made by the same artist who painted a well-known piece that many of you might recognize... the mural at the Red Door Inn. The movie had been sitting on my desk for some time, and recently during a period of extreme multitasking, I popped it in to my computer. I am sure there will be many different opinions about this project, but once I started to watch, I could not stop.
The video is a project entitled The Mile Long Bridge. It is part art, part documentary with a splash of commentary. It covers some of the history of the bridge which is well over a hundred years old. The Mile Long Bridge is not actually a mile long. This railroad bridge is just short of 3,000 feet long.
The video (at left) was made with the hope of turning the bridge into a unique park. This 40-minute blast from the past includes many shots of downtown LaSalle, its town folk, and businesses. It also includes an interview with the Mayor Gunia. Of particular interest is a panel discussion after the program. It was made at TV-51. Remember TV-51? The panel includes several local people I am sure you will know.
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Menu Items
Our Housemade Pesto Sauce
By Jimmy
You may have noticed that our housemade pesto sauce has appeared in several items on our menu lately. And let me clarify that this is not your ordinary store bought pesto!
The pesto you find in the store is just not the same as what you will find here. This is who we are. This is what we do. We use only the freshest ingredients possible to bring to your taste buds on each and every visit here. In fact, our pesto is made fresh from scratch almost daily.
So what is pesto exactly? Our chefs begin by hand grinding fresh basil, garlic and pine nuts into a thick paste. Then, using fresh reggiano parmesan and only the finest olive oil, they combine everything into a delicious sauce.
Probably the most frequent menu item featuring pesto is in our housemade focaccia bread found in your daily bread basket. Yep, even this is made in house each day. You can also enjoy our pesto sauce with our butter garlic infused chicken breast entrée, as a topping on our grilled pesto chicken sandwich, on our caprese pizza appetizer, or as a topping on our pasta purses.
 The fresh basil flavor mixed with the garlic and reggiano is such a wonderful combination that is the perfect accompaniment to many different items. Come check out the different menu items we have come up with that feature this Italian favorite. Even Italians would be jealous.
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Side Dish Menu
Sufferin' Succotash
By Ryan
 One of the changes we made with the installation of the digital menus was to freshen up our side choices a bit. The first change was to offer sides that could be "shared." Each entrée will still be offered their choice of our usual selections, but the sides that are listed under our menu's "SIDE" page will always be served in a portion that is large enough for a group of 2 or 4 to share. If you see something there that appeals to you, but are afraid that your eyes might be bigger than your stomach, keep in mind that there will be plenty to pass around. I'm sure someone at the table would be willing to share.
The "SIDE" page also offers a different way to look at dining. You don't always have to order a sandwich, entrée or salad. Some days, there might just be a dish (or two!) on our sides page that can easily fit the need of a full meal. We've recently done dishes such as black beans and ham over white rice or orzo with lentil and goat cheese. Those two dishes alone can make for a full meal.
 | | Sylvester - Sufferin Succotash |
Currently as a featured side dish, we are offering succotash. The dish is made with fresh sweet corn, edamame, red onion, zucchini, carrots, green and red pepper - a perfect late summer, early fall dish of fresh vegetables. Again, the plate truly is a meal in itself.
And, what is succotash you might ask? Well succotash is a dish that consists of corn, squash and bean. Those are the main ingredients, and the rest of the vegetables can be mixed and matched as needed to complete the dish.
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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: September 12
Taco Salad Burger
Our tasty angus beef patty travels south o' the border this week and is inspired by a traditional taco salad. Western dressing, shredded cheddar cheese, black olives, tomatoes, green onions, sour cream, green chilis and tortillas all find their way into this mouthful! Enjoy!
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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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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 above)
 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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"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 sauce is classically made from egg yolks, butter and lemon juice?
2. What percentage of the U.S. shrimp supply was imported in 2007?
3. What book was movie director Norah Ephron referring to when she said, "I'm completely delighted that people are walking out of the multiplex and into the bookstore??
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 contaminant is more likely to be found in fresh-water or coastal fish - PCBs or mercury? ...............PCBs
2. What root vegetable has tops best known in Southern cuisine and bottoms that may have fallen out of favor due to having spent too much time in root cellars of old? .................turnip
3. What bulk-stored grocery product did Laura Scudder rescue from damaging humidity using an iron and waxed paper in 1926? ...........potato chips
Last Week's Winner: ...................Nathan Beer
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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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