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Friday, September 20th, 2013
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On Special
Smoked (or Stuffed) Trout
By Josh
 It's back by popular demand! Smoked trout has made its way back onto our menu for a short time only. We've heard request upon request to bring this menu item back since we took it off over a year ago. And to prove that we listen to our loyal fan base, we have introduced it back on our menu.
This classic appetizer is dusted with pepper and smoked to perfection. Served with our housemade horseradish sauce and flatbread crackers, it's the perfect (and nostalgic) way to start any meal.
Along with the trout theme, we are also serving stuffed rainbow trout. Our 10 ounce rainbow trout is stuffed with roasted red tomatoes, toasted almonds, shallots, lemon and rosemary, and topped with a dill cream sauce. It is then baked to a crispy perfection and served with your choice of side.
 The tender flesh pairs well with the stronger flavors of roasted vegetables with the delicate balance of rosemary and lemon. Served with your choice of side, this is a light dish that is healthy and won't leave you feeling weighed down.
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Area Attractions
Illinois Vintage Wine Fest
By Brianne
Rain or shine, Matthiessen State Park is the place to be this Saturday and Sunday. For $20/person, individuals can take part in the Illinois Vintage Wine Fest. Pricing includes a souvenir glass, a wristband, and 5 wine tasting tickets. (And for $5, your designated driver gets a couple non-alcoholic drink vouchers.)
 The event also includes musical entertainment and runs from 11 am to 6 pm Saturday and 12 noon to 5 pm Sunday. Local wineries, as well as some not-so-local, will be in attendance.
So make a day, or a weekend of it. Just make sure you come out and see us afterward. You can try out our new digital menus that offer wine pairing selections for most any food selection. And once you have an idea what you've got a taste for, we'll be happy to pour you a glass!
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Playlist Theater
Master of Sound: Mario Data
By Ryan
 When we first opened the Playlist Theater, some of our equipment (including sound), though sufficient, was not exactly state-of-the-art. Plus, we were kind of learning as we went. The shows were a ton of work from a set-up and sound-check standpoint, yet every show came together flawlessly. We never had any major hiccups, and we learned a little bit more with every show.
We are so grateful for the amazing effort it took to make the theater into what it has become today! Without those first few years of tireless effort and volunteer time from Bernie Victor to produce each show, we would not be doing this right now!
But even with all Bernie's help, there came a point when we determined that being in charge of the show, the restaurant AND the production of the show was just too much. Plus, some of our sound equipment that Bernie had to work with in back was a bit on the primitive side.
So when the expertise and resources of Mario Data - a sound engineer - fell into our lap, we decided to take a chance. We hoped that allowing Mario to take care of production would mean less work, effort and time for all involved. We hoped, at a minimum, we would learn a few things from Mario and free up some time, all while improving the overall quality of our venue.
Well, not only have we improved the quality of sound, but Mario also offered advice on boosting our shows with things like lighting and new equipment purchases that would mesh well with his mixer. Mario has helped us to improve our appeal to all types of artists traveling through our surrounding area. So much so, that now they are taking his sound and using it for their online marketing tools.
 | | Andy Frasco |
Last month, Andy Frasco and The United Nations visited the Playlist Theater and had an absolute great time. About a week later, the video at right appeared online. The sound you hear in the back, was mixed from Andy's performance HERE by none other than our own Mario Data.
When Mario sent us this link, he said, "Had I known they were going to use it like this, I would have done better, but it still came out pretty good."
Scary to think he can do better, because to me, it sounds pretty darn good the way it is. Kudos to you Mario!
Blog with us: Share your favorite memories of watching the Playlist Theater grow throughout the years. |
Around the Industry
States with Best Access for Great Beers
By Jimmy
 We all know you can walk into just about any grocery store, gas station or convenient store, and you will find all those mass-produced corporate beers. You know which ones I am talking about... the Millers, Budweisers, Coors etc. of the beer world.
However, the craft beer market is a little bit different. Why is it so hard sometimes to find some of the great beers out there? Well, believe it or not, Illinois is one of the best states for having the broadest selections available.
A lot of these small craft brewers only make a limited supply of their products and they are not always available year round. For the beer consumers.....we understand this? It just makes us want it more! Another problem involves distribution. Not all small craft breweries bring beers to all parts of the country, and it is not like you can just go on the Internet and order from whatever brewery that you want. There are laws in place that restrict this.
Read more to find out where Illinois ranks, PLUS how to determine if your favorite brew is available here.
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Hail Caesar
Hail to our Caesar!
By Ray
The single most popular salad on restaurant menus in the United States is the Caesar salad. Because it is so common place, it is often overlooked. After all, a Caeser salad is just a Caeser salad. Well not here. Over the years we've had several incarnations of our Caesar salad, but we've always been serious about putting out the best possible product for you.
 What are the keys to a great Caesar salad?
Let's start with the dressing, which we make in house with Parmesan cheese and just a touch of anchovy. It is absolutely delicious.
Probably the next most important thing is the romaine. Many places use the entire head which can be bitter, dark green and soggy. We use only the hearts... crisp, light colored and sweet.
Next most common ingredient is probably a crouton, which we also make from scratch using our day-old focaccia bread, lightly buttered, seasoned and re-baked in the oven.
We use only grape tomatoes. We cut them in half so they are bite sized and don't shoot across the room. Grape tomatoes seem to carry the best flavor throughout the year. Also to return a little sweet tang, we add nice soft, moist, sun-dried tomato.
 Just recently, we added an option for topping your salad: white anchovies. A white anchovy has a much cleaner taste than the darker brown ones. Also it is not nearly as salty or fishy. These little buggers are considerably more expensive and are imported directly from Italy.
Also we have a whole slew of other options for topping your Caesar salad. These include:
- grilled butter garlic chicken breast
- grilled portobello mushroom
- salmon burger
- seared tuna
- black bean veggie burger
- fried chicken breast
- applewood smoked bacon
Even with something as mundane as a Caeser salad, we sweat the details. This is what makes it "not just another menu item."
Hail to Our Caeser!
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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 26
Texas Toothpick Burger
They say everything's bigger in Texas. This burger is no different. We take our traditional half-pound beef patty and pile it high with cheddar cheese, applewood smoked bacon, barbecue sauce, fried jalapeno peppers and onions. Enjoy a bite, Texas style!
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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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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. True or False: Cinnamon, cassia, and cassia-cinnamon are different labels for the same spice.
2. Which method of cooking rice does not rely on toasting the grains in fat before adding the cooking liquid - pilaf, risotto, or absorption?
3. What was Wilbur Scoville measuring in 1912 with his Scoville Organoleptic Test?
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 fat comes from a cow -- lard or suet? ............suet
2. What microorganism's growth is deactivated in frozen food and reactivated as the food thaws? ..............bacteria
3. What natural disaster put Iceland farm animals at risk of fluoride poisoning in 2010? ..............volcanic eruption
Last Week's Winner: ...................Diane Janz
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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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