Two New Pasta Plates

by Josh and Megan

Fettuccine Alfredo
In any restaurant, it's so hard to create a menu that is geared toward adults and children. Obviously most kids don't have an advanced palate that would allow them to enjoy things that we adults find as delicacies (show me a 7 year old that loves raw oysters). But we're bringing back an old classic that is sure to make even the most childish of adults giddy with excitement.

That's right... fettuccine alfredo is back. I can't even begin to tell you how often people call and ask when it's going to be back. It's a simple (but great) dish that is the perfect blend of cream and cheese over fettuccine noodles, which is then topped with more cheese and broiled to create a crunchy topping.

We often take for granted that we can create such elaborate and opulent dishes or get our hands on ingredients that wouldn't grace the cabinets in most homes. But this blast from the past is proof how something so simple and easy can be so good.

The only road block that we've run into is that this dish won't be around forever. We can already hear the cries of anguish from all over the Illinois Valley after that sentence. Last time we said that, even Ray's granddaughter gave him grief for taking it off the menu. But that just means you're going to have to stop in and get it before it's gone!

Fusilli Pasta
Speaking of getting it before it's gone, Chef Chris stopped me today to ask if I had tried his new fusilli (pronounced fuze-eh-lee) pasta before it hits the menu.

No worries... we won't make you wait long to try it out for yourself!

In contrast to the fettuccine, this dish is a bit more complex. We take the fusilli, a long and thin corkscrew-shaped pasta, and mix it with sauteed shrimp, shiitake mushrooms, asparagus, and grape tomatoes. Just when it can't get any better, we top it off with a white wine cream sauce.

Whether your appetite calls for something simple or a bit more elaborate, our two new pasta dishes are sure to please!

Happy Hour is Back

by Ryan Anderes

Two weeks ago, the State of Illinois re-instituted an old favorite when they made "happy hour" legal again. Happy hour was banned in 1989, but I remember many stories being told of some drink-inspired shenanigans at the old Uptown prior to it being revoked.

Of course, there is concern over the ruling. Many people - even some business owners - will contend that this could, and will, lead to more binge drinking as guests would be encouraged to drink as much discounted liquor as possible in a short time frame. The consequence would be an increase in drunk-driving fatalities.

But many groups and restaurant owners have been advocating for happy hour's return for some time... and now it is back. Restaurants and bars can legally discount liquor for a few hours a day as opposed to having to offer beer, wine or liquor at the same price for an entire day.

In my 14 years of legally being able to drink, I have only experienced the joys of happy hour a handful of times. The thing that I like about it - strictly from a business standpoint - is the amount of people that it can bring in during a restaurant's off hours.

I've been many places between the hours of 4 and 6pm for happy hour, and I would always look around and think, "It must be pretty nice to have a full bar or even just a few patrons in the restaurant during such traditionally slow hours."

Even though most of those sales are discounted, it's better than not having any sales at all, right? Here, we are usually lucky to have 4 or 5 tables by 5pm, and our rushes don't typically start until 6.

I think there are some benefits to businesses like us from this new ruling, but we certainly understand the other side of the coin as well. The bottom line is that people need to remain responsible, happy hour or no happy hour.

Whether you agree or disagree with the ruling, however, there may be an entirely different reason behind its return. When you read between the lines, the law includes a "requirement that all servers of alcohol in the state take responsible server training. That training began in Cook County July 1 and will be phased in throughout the state over the next two years."

We here at the Uptown, always skeptical, know what this course entails. It is time consuming, and it will cost each person or business... money. We just went through this with the state food handlers safety course that all food handlers must take, and now that version will be extended to liquor. Yes, trained employees watching for drunk customers is a good thing when simply explaining what the course aims to do.

But as a professional in the service industry, it doesn't take much to realize when someone should no longer be served. Is this just another way for the state to generate more revenue?

Either way, happy hour is back and we now need to decide what we will do about it.

Caprese Salad

by Megan Considine

Over the weekend, I happened to walk by Drew - our infamous bartender for well over a decade now - and saw him eating one of the most colorful dishes I have seen in a while. I asked what it was and he said, “The caprese salad. I've been waiting all summer for this.”

I felt very out of the loop for not knowing about this appetizer sensation.  And as a result, I now feel it's my duty to pass along this new-found knowledge to those who might also be unaware of this legendary menu item.

Perfect for summer, our caprese salad is made up of organic, locally-grown heirloom tomatoes that come in a variety of colors (besides your traditional, garden-grown red). We were lucky enough to catch the first batch ripe off the vine!

Combined with housemade fresh mozzarella, chiffonade of basil, roasted garlic, balsamic crème, olive oil, black salt and cracked pepper, this dish has the perfect amount of color for the plate... and taste for the belly!

And apparently, it goes quickly. Sure, we'll be serving it up as long as we can get our hands on tomatoes... but don't miss out on your chance to get in on this summer dish!

Stage 212: Curtain Call for Cinderella

by Jim Lannen

Here is your last call for the Illinois Valley's premier community theater group - Stage 212 - and their production of the world famous theatrical play, Cinderella. This weekend marks the final weekend of this highly successful performance by our area's stars.

Get your tickets now because shows are selling out fast!  View the following link for ticket information including online orders and box office hours.

Friday and Saturday evening shows begin at 7:30pm, and Sunday begins at 2. However, due to popular demand, they have also added a Saturday afternoon matinee!

Come one, come all to enjoy this wonderful classic.  And don't forget to make us part of your night out! Whether it's dinner before the play or to give your taste buds an encore after, come to the Uptown and make us part of the experience.

It is a blessing to have such a wonderful community theater as part of downtown LaSalle. With the theater just a block away, "play nights" are a wonderful experience. We enjoy the weekends when Stage 212 puts on a performance. It gives the small city of LaSalle a lively feel and gives our residents a reason to have a night out downtown.

It is great to see the community getting out and enjoying an evening. Downtown becomes the place to be. Streets are packed with cars, and sidewalks are full of people. Start with a nice dinner, a short stroll to the theater and finish with a dessert or after dinner drink on our screened in patio. Be a part of our downtown! 

(And just a reminder: Also happening this Friday evening is the Art & Wine Stroll.  If you find yourself downtown this Friday, you may want to give this a look!)

Stage 212 is an independent, non-profit corporation that has been entertaining the Illinois Valley since 1968. With over 150 productions, it began as a summer project of the Spring Valley Youth Center. Located at 212 West St. Paul St, it has evolved over all these years into a full scale community theater.

Back in 1996, around the same time we opened at our current location, Stage 212 moved into theirs just a block away from us. Over the years, we can both say that we have enjoyed each others' company. Come down this weekend and experience what amazing talent we have here in the Illinois Valley.

Puttanesca Burger

Offered beginning Thursday, 7/30

This burger is far from garbage, as its name "loosely" translates. A reference to items thrown at random into spaghetti, our red sauce features garlic, anchovies, Kalamata olives, capers and cracked red pepper flakes. Topped with melted tallegio cheese, and arugula, this Italian-inspired sandwich packs a punch!

Choose any microbrew or bottled beer to accompany a different and enticing burger, every Thursday, for just $10. (Flavor available the rest of the week at regular menu pricing.)

Click here to view our complete burger photo album

Oysters Thermidor

by Megan Considine

The opportunities for a tasty oyster dish are endless. Whether you go for a simple, on-the-half-shell method or opt for a fancier display of rockefeller or casino, oysters have been a delicacy for centuries... however they're made!

And of the many options, we're about to introduce one more. We've been known to experiment with different ways to make a dish unique. And so we present the latest brainchild to surface from the Uptown kitchen: Oysters Thermidor.

Perhaps you've heard of Lobster Thermidor. A creamy combination of lobster meat, egg yolks, mustard and brandy (often Cognac), the resulting mixture is stuffed into a lobster shell. We liked the idea of this classic French dish dating back to 1894, but we wanted to make it our own.

Yep, this is where we loop back to the whole oyster idea.  Why not combine the two concepts?  As a result, we stuff the same amazing combination with our oysters... and wa-laa!  We have just created the Oyster Thermidor. 

Come see us today and tell us your favorite way to enjoy oysters (but only after you try these first to be sure)!

"Cool" Wine Pairings

by Jim Lannen

Whenever you hear about wine, the conversation almost always includes what it pairs with. Full body, light body, oak, vanilla, tobacco, fruit flavors... they all make up the complexity of a wine enabling it to pair well with certain foods.

When you dine with us, our job is to present you with that information to help enhance your dining experience. In addition to a verbal suggestion from your server, our digital menus are also equipped with a feature that pairs items on our menu with the 70+ bottles on our wine list.

If you've read our blog recently, we have promoted our artisinal cheese sampler and our charcuterie plate as a few go-to options for a wine-pairing experience. But what about the dessert course?

For this part of the meal, you generally hear about ports, sherries or even dessert wines themselves. In contrast, I read a recent article that broke down the different wine styles into what pairs best with all different ice creams, gelatos and yogurts.

This time of year, think cool and enjoy a list of wine varietals and suggestions for their dessert counterparts:

• Syrah or Shiraz is big and bold with blueberry undertones. This wine goes excellent with blueberry vanilla Greek yogurt.
   
• Zinfandel is a medium-bodied red where you experience rich berry fruit flavors. You will get its flavors of strawberry or blackberry. Although obvious, look for strawberry cheesecake or raspberry ripple.
   
• Merlot is also a medium to full-bodied red where raspberry, cherry and black currant are prominent with spice. Cherry yogurt or raspberry vanilla bean are excellent with this selection.
   
• Malbec is a delicious red that goes great with raspberry jam. Ben and Jerry's That's My Jam flavored ice cream.
   
• Chardonnay is traditionally oaky with vanilla after aging. Try this one with chocolate chip cookie dough ice cream.

• Pinot Grigio / Pinot Gris is a more light-bodied wine with a drier flavor. It goes great with lemon-flavored foods. Lemon flavored Greek yogurt is a great way to actually enjoy the summer heat.
   
• Reisling is an even lighter white. Vanilla Honey Greek frozen yogurt by Ben and Jerry's is another perfect palate pleaser.
   
• Prosecco and Champagne make a great peach bellini... which is why any peach flavored ice cream will make an excellent companion.

• Rose or White Zinfandel are already sweet enough, but combine this with some sort of berry sorbet. Very light and fruity! 

How often have you thought about pairing wine with an ice cream or gelato? As you see, the possibilities are endless. What better way to cool off and relax after your meal than with any one of these combinations!

Feel free to come check out our wine and gelato selections for yourself!

Oui Oui Burger

Offered beginning Thursday, 7/23

A burger is a burger in any language! This savory sandwich with French influences features brie cheese and cornichons (cute little French pickles) combined with stone ground mustard and arugula.  Say no to the passport and oui to a bite of this week's gourmet flavor!

Choose any microbrew or bottled beer to accompany a different and enticing burger, every Thursday, for just $10. (Flavor available the rest of the week at regular menu pricing.)

Click here to view our complete burger photo album

Light Eats & Late-Night Snacks

by Megan Considine

As we transition to August, we are suddenly reminded of the calories we've consumed all summer long. Vacations, parties and warmer weather have a way of getting the best of us and our eating habits.

Here at the Uptown, it's been a summer of meat. From the aged strips to the pork filet and even the Father's Day barbeque trio... we've tried it all. Whether you still haven't got enough of our meaty dishes or are ready to transition to lighter meals, stop down today and you'll find something for everyone.

For instance, we've created two new, light dishes that will help those of us who need it. Back-to-school clothes or wedding dresses anyone?  (Did I mention I'm getting married in 51 days?)

For the appetizer lovers of the world, we created a tri-level dish layered with grilled and marinated eggplant and mozzarella cheese. Enough to share, the dish is served Italian style.  In addition to perfect amounts of fresh mozzarella cheese, Chef Chris also sprinkles in grape tomatoes, capers and basil. 

If a salad starter is more to your liking, we've added a new grilled portabello salad. Served on romaine lettuce, this salad has seared portabello mushrooms, white anchovies, gorgonzola cheese, and grape tomatoes. We drizzle extra virgin olive oil and balsamic dressing over the the top to finish it off.

We realize that sometimes a light salad or a late-night snack is all you have time for during the busy end of summer. As school starts back up and you go back to your routines of sports, homework, school supply shopping and Friday night football, keep us in mind... even if it is for your late-night dinner on the go!

Our full menu is available for carryout during our business hours. In case you haven't been visited lately, our hours are:

Monday - Thursday: 11am-10pm

Friday - Saturday: 11am-11pm

Sunday: 12noon-10pm

Stop down for a quick drink while we get your mess-free meal ready for you in just 10-15 minutes... the perfect amount of time for a quick glass of wine or an ice-cold beer as you head off to the next destination in your busy schedule!

Friday Night Feature:Art & Wine Stroll

by Ryan Anderes

Next Friday evening July 31st, the LaSalle Business Association will be hosting an event downtown called "Peek Into LaSalle" which allows people to stroll the downtown while enjoying art and wine! As a participating business, the Uptown will be hosting the work of artist Jeremy Johnson.

Other participating businesses will also have an artist in residence to display their artwork for you to see or to just take a look around their store.  So tour the rest of downtown; stroll with a nice glass of wine; and stop into other local businesses.  You might just discover a new place to shop, to have your hair done, or to even get a massage!

You will also be able to tour some of the downtown condos! All of this as you listen to live music and enjoy a glass of wine. The wine tasting portion of the event takes place in the LaSalle State Bank parking lot.

This event should be another fun night in our downtown!  Why not make a night of it and stop for dinner or dessert with us as part of your "peek" into what our friendly little neighborhood has to offer!

Peek into LaSalle

Friday, July 31 from 4 to 8pm

Learn more here

Tickets $15 in advance; $20 at the event.

First 100 tickets purchased receive a special commemorative wine glass.

Tickets are available at Rudy’s Liquors, Lock 16, Music Suite 408 and Uniforms, Etc. Proceeds will benefit the LaSalle Business Association and North Central Illinois ART Works.

Downtown LaSalle continues to grow on a monthly basis as many storefronts are being filled with retail or service operations. As the downtown continues to grow, the events that take place downtown continue to grow as well.  Many holiday events and parades take place here each year, as does the annual Jazz N' the Streets festival and the BBQ n' Blues event hosted by the LaSalle Business Association (LBA).

Just what is LBA? It's a group of business owners within the city limits of LaSalle who volunteer their time to bring the resources of the business community together to benefit everyone. As a non-profit organization, they work collaboratively with city government, other business organizations and civic organizations to find beneficial and positive solutions to create a growing and encouraging business environment.

By continuing to come up with ideas and new events to host, not only the downtown, but also the rest of LaSalle has a leadership group that promises to lead future businesses into a growing and prosperous future. None of which would be continued without your support. 

We look forward to seeing you on the 31st!

Dill-icious Burger

Offered beginning Thursday, 7/16

Fried pickles take center stage atop this week's gourmet beef patty. But the addition of our creamy, house made dill dressing is what takes this half pound flavor concoction from good to great!

Choose any microbrew or bottled beer to accompany a different and enticing burger, every Thursday, for just $10. (Flavor available the rest of the week at regular menu pricing.)

Click here to view our complete burger photo album

A New Jules Taylor White

by Jim Lannen

A glass of white wine is a great companion to a hot summer day. The latest addition to our wine by the glass selection (yes, another one) will help you cool off and unwind.

Last week, we introduced a wine with a light, sweet style.This week, we're unveiling a white varietal that may be new to many of you: Grüner Veltliner.

Refreshing and medium-bodied, the Grüner Veltliner is a dry, white wine with flavors of green pepper and lime. An exotic alternative to sauvignon blanc or pinot blanc, this bright white offers hints of lime, lemon and grapefruit.

The Grüner Veltliner also features a green and herbaceous flavor that is often described as white pepper. What makes this wine most unique, though, is its signature acidity that explodes in your mouth... a sensation that's reminiscent of Pop Rocks candy!

A popular varietal in Austria, the Grüner Veltliner grows almost exclusively there. However, the Jules Taylor vineyards in Marlborough, New Zealand produce one that may be tops on my list. And we've brought it in for you to enjoy this summer!

Jules Taylor winery has become one of the big names in the world of wine. Jules has worked with the likes of Kim Crawford and Simon Waghorn who became her mentors as she learned the art of wine-making. After much encouragement, she launched her own label and made her first batch of Jules Taylor wines in 2001.

As years and experience followed, so did many phenomenal wines. Grüner Veltliner is one of them. From their website:

"Its delicately perfumed nose shows white peach, greengage plum and apple blossom notes with hints of spice. The stone fruit theme is carried through to the palate, where white peach and spicy notes are found. With its soft acidity, it’s a real pleasure to drink!"

So what's a great dish to complement this wonderful white?

One of the most popular food pairings for a Grüner is something you will find on our menu every Wednesday evening... a traditional Austrian fare, weiner schnitzel. The acidity and spice of Grüner Veltliner matches perfectly with every bite of this rich dish.

Come down this week and try it for yourself!

Quiche + Soup + Salad

by Megan Considine

What do the following items have in common: animal print, big sunglasses, button-up shirts, boots, denim jackets, high-waisted pants, leather jackets, leggings, mini skirts, and quiche?

All are 80s trends that have recently come back around... yes even the quiche.

Quiche is a savory, open-faced pastry crust with a filling of custard. The custard is usually made up of cheese, meat, seafood and/or vegetables. Quite versatile, it can be served hot or cold and can be used as a separate entree, as party food, or as a pairing to another dish.

Food critics claim that quiche “lost its way” for a while. Overdone in the 80s and overused for catered affairs, quiche is just now coming back to restaurants.

This happens with all trends though, and some come back around while others simply remain a thing of the past. If leggings can survive... so can quiche! Certainly undeserving of a bleak future, quiche - when done correctly - is a beautiful thing.

We welcome it back to our menu in the form of our Quiche-Mesculyn Salad Combo. We've played by the rules when preparing our quiche: it comes with applewood smoked bacon, housemade asparagus and leeks.

We offer a smaller version of our mesculyn salad (spring greens, dried fig, glazed walnut, and gorgonzola cheese) and serve it on the same tray. We also make room for a cup of our soup of the day... hot or cold. This classic dish is paired with enough variety to keep your taste buds interested and your belly full.

Despite making its first appearance on our daily menu in quite some time, quiche has long been a mainstay on our banquet menu! It is always a hit and a popular option for the showers, parties and functions we host in our banquet room.

Speaking of which... you may have heard we are remodeling. Our banquet room was pegged for the first phase of updates. Completely renovated and gorgeous, it's been finished for several weeks now.

We are very fortunate that we have not yet had to close or disrupt any banquets or daily operations. For those who have been weary about booking with us due to construction, cast your worries aside. We still have the same great banquet options AND a new and improved room!

Consider us for your next baby shower, bridal shower, business meeting, anniversary party or retirement party. Whether you've hosted here before or you're just excited to check out the new digs and give our quiche a try, give us a call today!

We are always happy to answer your questions and are prepared to assist in any way we can.

Seafood Specials (Times 2!)

by Josh Theisinger

Deconstructed Ravioli

If you're from the Illinois Valley, you've sampled ravioli a time or two. (It's impossible not to if you live in this area.)  And nearly everyone has their own take on it in some way, shape, or form. Either way, I can guarantee that you've never had one like ours.

So let me break this down for you, literally. Introducing our all new deconstructed ravioli entree, we start with a bottom layer of pasta as a base.  From there, we top it with real Maine lobster claw meat that is mixed with a combination of brie cheese and spinach.

Brie is a soft cow's milk cheese with a low melting point, meaning it can easily be mixed like a cream cheese. We then top it with another layer of pasta to finish off our deconstructed "ravioli":

• No, it's not the neat little crimped bundle that most of us call ravs (when they're actually tortellini).
• No, it's not the square or round pillow representative of true ravioli.
• And don't you dare even think about using the term "lasagna" when trying to describe this entree!

No matter which pasta name you feel best represents this dish, our seafood spin on an area favorite offers the essence of ravioli through and through!

Mahi Mahi Tacos
If our deconstructed pasta special isn't your thing, we've got another new crowd pleaser that's wrapped in a tasty, more traditional package.

Starting with tortilla shells, we pile our fish tacos high with shredded cabbage, daikon radish (a mild-flavored winter radish), avocado and lime. We substitute fried mahi mahi in for the popular white fish variety found in the "standard" fish tacos on our daily menu.  Finished off with a jalapeno caper sauce, our mahi mahi tacos are light, flavorful and good for you.

Beat the summer heat with a south-of-the-border twist on a California-style fish taco. Stop out and give them a try!

Phase 2, North Dining Room Renovation

by Ryan Anderes

A few weeks ago we finished up the majority of the renovations in our banquet facility. So far they have been met with rave reviews. The banquet room itself was mostly a cosmetic remodel as we did not have to move any walls or change ceilings. I guess you could say that was the easy room, but even easy is a lot of work. 

Following our change to the banquet room we went ahead and tackled, what we call, the north dining room. While finishing the room I heard Ray make his first complaint when he said, "things are going well, but I'm just not happy when I can't turn a room around in a week!"

Regardless of how long it took, the room looks great. We made more than cosmetic changes to this room as things got a little more difficult, adding to the length of construction time. We did knock down our first half-wall, tore out the ceiling and added new lighting. Those changes led to new electrical wiring, the moving of duct work and the creation of a grid for the new ceiling. Along with the physical changes to the room, we also added new chairs, with new tables on the way. So it took 2 weeks and not one, big deal! We shall see what the weather brings us for the weekend, but if we can not use outside, there is a good chance the new north dining room will be utilized for the first time. 

Upcoming Renovations:

Bathroom renovation will begin soon, within a few weeks and we should have both rooms done in 1-2 weeks. It will be a pretty quick turnaround.

After the bathrooms are finished we are not sure what to tackle next. We are trying to decide the best plan of attack between the bar room, the front entry way and our front dining room. The hardest part is ahead of us, but 2 phases are down. We are all getting excited and anxious for the next project. We hope you enjoy our recent changes, but understand the most exciting are just down the road and yes, they will probably take longer than a week!

View additional renovation photos here.

Burger Au Poivre

Offered beginning Thursday, 7/9

Whether you can pronounce this French-inspired burger or not, here's what you need to know. Our gourmet half pound burger is topped with cracked pepper, dijon mustard and arugula. Wash it down with one of our tasty beer selections.

Choose any microbrew or bottled beer to accompany a different and enticing burger, every Thursday, for just $10. (Flavor available the rest of the week at regular menu pricing.)

Click here to view our complete burger photo album

Don't Be a Chicken!

by Josh Theisinger

Last week I wrote an article about the filet and aged strip that are currently on the menu. Well this meat train is rolling right along and introducing another meat entree that is sure to satisfy your needs.

Introducing our oven baked half chicken.

Yea we know, it's not a full chicken, but we're not savages. It's not dolled up with some exotic seasonings either.  We keep it simple by smothering on fresh cracked pepper, coarse grain salt, and top shelf extra virgin olive oil.

And for those of you curious (and I'm sure you are) this half chicken is free range.  Well the whole chicken was, but you get the idea. This means that it's not confined to the a small shack or coop 24 hours a day for it's entire life. Which, in turn means that it's not pumped full of artificial chemicals, pesticides, GMO's, but ensures that you're getting nothing but 100% chicken.   It's easy, it's big, and most of all it's good.  So channel your inner carnivore and get your bite today. Dare we say, don't be a chicken?