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Friday, September 13th, 2013        

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Oktoberfest

Coming Soon...

By Ryan

  

 

Dubbed "the area's most authentic," we will be serving a variety of tasty German favorites on our Oktoberfest plate: 
  • kassler ripschen (smoked pork chop)
  • eisben mit sauerkraut (pork hocks with sauerkraut)
  • leberkaese (German veal loaf)
  • knackwurst (German garlic sausage)
  • bratwurst (mild white veal sausage)
  • sauerkraut, red cabbage, and german potato salad
 
And what Oktoberfest would be complete without some authentic beers:
  • Bitburger Pilsener (the #1 draft beer in Germany)
  • Hofbrauhaus Hefeweizen Beer
  • Hofbrauhaus Oktoberfest Beer
We will also offer a wurstsalat salad and housemade apple strudel with Sisler's french vanilla ice cream. 
 
Supplies are definitely limited. Stop out and sample our German fare after 4 pm each night, beginning Sunday, September 22.  You've got a week (maybe more) to try out this authentic German plate. So come in early, and come often - before it's gone!
  
 
 

From the Bar

New Belgian Style Beers

By Jimmy

  

 

What is nice about our new digital menus is the ability to add fresh, new items with ease compared to our old paper menu method.  And if we want to try something new, we have the flexibility to only bring in a few cases and see how it does without having to reprint the menu each and every time we make a switch. Beyond that, our menu descriptions are much more thorough and dynamic.  How nice has it been to see a picture of what you are going to be eating or drinking?

 

This week we are adding a few new bottled beers to our menu:  Delirium Tremens, Trois Pistoles and Saison Dupont Belgian Farmhouse Ale.  You can be the judge whether they will stay around for a while!

Though our beer selection is pretty well rounded, we felt we needed to offer a few more options and styles of Belgian beers.
A Belgian style beer is usually brewed with the same recipe for sometimes thousands of years. A lot of them are brewed by trappist monks that pass these recipes on from generation to generation with very few others even knowing what it contains. They are usually high in alcohol, and each is usually served in its dedicated style of glass.

 

Delirium Tremens is the flagship beer by Belgian brewery Huyghe, based in the city of Melle. It was founded in 1906, but brewers have been brewing on that site since the 1650s. It is a pale blond Belgian ale that is slightly malty but finishes with smooth spice. The taste is characterized by its roundness. Delirium Tremens is a Belgian strong ale, sometimes known as a trippel. The aftertaste is strong, long-lasting and dry bitter. This beer has won several awards including "Best Beer in the World" back in 2008 at the International Beer Championship in Chicago. It is also rated a 92 in Beer Advocate.

 

Trois Pistoles is from the Unibroue brewery in Canada. The brewery was born in 1990 and soon became home to North America's first abbey beer. Trois Pistoles is a Belgian dark ale with a strong malt flavor, roasted aroma of dark chocolate, brown rum and spice. It has a slightly sweet flavor enhanced by accents of roasted malt, cocoa, ripe fruit and dark spices with a smooth finish like an old port. This beer is rated a 94 in Beer Advocate.

  

 

Saison Dupont Belgian Farmhouse Ale is from the Brasserie Dupont brewery in Belgium. It has been brewing this "classic" beer since 1844 in their farm brewery. It is a top fermented, straw blond color with a dense, creamy head. Its nose has flavors of citrus and spice notes. It is full bodied and malty with a strong bitter flavor that is complex yet well balanced in aroma and taste.  This farmhouse ale has been rated 94 points in Beer Advocate.

 

 

 

 

On Special

Quiche Lorraine Combo

By Brianne

  
 

On special, we are offering a mini pan of Quiche Lorraine with a cup of our soup of the day and our mesculyn, walnut and gorgonzola salad.  For those of you who are unfamiliar with this dish, quiche is most easily described as an open faced pie or pastry dish that is filled with a savory custard filling, meat, cheese and vegetables.

 

Quiche itself is considered to be French. Its origins can be seen in English cuisine dating back to around the 14th century.  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, gruyere cheese (a delicious French cheese with a strong yet sweet taste) and caramelized onions.

 

Made fresh daily, you can't miss with this quiche!  Give it a try while it lasts!

  
 
Blog with us: What other quiche flavors tickle your fancy?

Around the Industry

The IRS & Automatic Tipping

By Josh

  

 

The IRS just recently announced that - starting in January - all automatic gratuities on diners' checks will be considered a service charge when it comes to taxes.  In other words, service charges are subject to federal withholding - as opposed to tips which restaurants leave up to its employees to claim as income.

 

In essence, this would mean added costs for restaurants and a financial roadblock for most servers who make most of their incomes off of tips. For those of you that aren't familiar with this policy, in most restaurants, any party of 8 or larger is usually subject to having an added gratuity onto their total bill. This would mean that there would be even more taxes on tips which many servers use as a primary source of income, instead of a weekly paycheck.

  
Since this ruling of the IRS was announced, most major restaurants are now planning to do away with automatic tipping percentages and offer a new system of tipping suggestings.  As an example, Darden Restaurants (the conglomerate that owns Olive Garden, Red Lobster, and Longhorn Steakhouse) show the tipping amounts for 15%, 18%, and 20% for each bill and allow a customer to pick from those or write in their own amount.
 

 

 

  

Burger Me Thursday

 

Choose any microbrew or bottled beer to accompany a different and

enticing burger, every Thursday, for just $10.    

  
  
 
Next Week: September 19
Buffalo Burger
 
The return of football season means the return of some fall favorites... including the ever-popular wing flavor.  But we skip the chicken in lieu of our half pound beef patty.  Topped with bleu cheese, fresh celery and spicy buffalo sauce, this burger will have you getting "wingy" with it!
  
  
  

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. 
          
                                                                                                                                          

 

 

  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"   

 

                                                                                     _________________________          

 

                                                                             

 

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" 

 

 __________________________           

 

 

Willie Nile

 

Friday, January 24th

Tickets $30 advanced / $35 door

 

Click Here for Tickets

 

Click to see a music video

of "American Ride"

 

 

 __________________________            

       

 

Eilen Jewell

 

Wednesday, February 26th

Tickets $20 advanced / $23 door

 

Click Here for Tickets

 

Click to see a music video

of "Warning Signs"

 

 

 

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 above)

  

 

 

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 b�arnaise sauce.
12.75 each

 


 

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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.  Which fat comes from a cow -- lard or suet?
 
2.  What microorganism's growth is deactivated in frozen food and reactivated as the food thaws?
  
3.  What natural disaster put Iceland farm animals at risk of fluoride poisoning in 2010?

 
E-mail your answers to: [email protected]

 

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 sauce is classically made from egg yolks, butter and lemon juice? ..........hollandaise
 
2.  What percentage of the U.S. shrimp supply was imported in 2007? .........90%
  
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? ...........Mastering the Art of French Cooking

     
Last Week's Winner: ...................Paula Nenne

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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