Rock Shrimp over Black Linguine

by Josh Theisinger

There are hundreds of different types of pastas available on the market. They vary according to size, shape, sauce-holding purposes, baking purposes, and so on. But did you know that pasta comes in different colors which actually impart different flavors?

You likely know about whole wheat pasta - we offer it here - but it's really nothing out of the ordinary. By contrast, however, we'll soon be offering a special new pasta dish that features a base of black linguine.

The black comes in during the process of making the pasta. Squid ink is added to create a silky, yet deep black hue. Although the pasta does have some hints of an oceanic, salty taste, it won't be overly fishy. It's more of an afterthought on the back of your palate.

To create the entree, our cooks begin by sauteing fresh rock shrimp in curry.  A warm, deep water shrimp mostly fished on the East Coast, rock shrimp have a meat most comparable to that of lobsters.

Added to the mix is a combination of water chestnuts, carrots, shiitake mushrooms, cilantro, green onions and a housemade, coconut-infused broth. The resulting mixture is then tossed with fresh, black linguine.

In a sense, the East Coast meets the Far East with this flavor infusion. Stop in and sample the best of both worlds... before this seafood-laden pasta sails away!

Ace Perry Hard Cider

by Jim Lannen

As the weather starts to turn, so do our palates. And before you know it, we're introducing new drinks to usher in the season. A light and refreshing hard cider is a nice choice this time of year with Autumn just around the corner. (And just to clarify, alcoholic ciders are often referred to as "hard ciders" to differentiate them from a traditional, nonalcoholic cider also popular during the fall season.) 

Cider sales have grown quickly in the last few years and are a popular alternative to beer or wine. We have brought in a pear cider from California Cider Company that you'll have to check out next time you are in. 

One of the first hard cider companies formed in the country after the Prohibition, the California Cider Company formed back in 1993 in Sebastopol, California (Sonoma County).  They are home to several award-winning ciders, and their product line, Ace Ciders, comes in a variety of different flavors.

We are introducing their Hard Perry, which is actually a pear cider. Perry is a pure, clean and refreshing pear cider that received 1st place in the 2013 Great International Beer and Cider competition in the "Fruit Cider" category.

Made from both apple and pear juices, Hard Perry has become Ace's signature variety. After 10-14 days of fermentation and 4 rounds of cold filtering, this is one refreshing beverage. This is not a heavy, syrupy hard cider that you tend to see out there. 

Here is one review that I felt describes it well:

"It pours a lovely clear, pale gold color with a thin white head that disappears quickly. The bubbles remain, though, and a very pleasant champagne-like carbonation sparkles on the tongue. It has a very light mouthfeel and no feeling of alcohol warmth. The pear flavor lingers on in the finish."

Come give Ace a shot this week, and experience this pear cider for yourself!

Back to School Blues?Uptown to the Rescue

by Megan Considine

Uniforms have been pulled out the closet. Hundreds of dollars in new clothes have been purchased. A fortune has been spent on school supplies and back packs that will be outgrown in one year. First day of school pictures have been taken and posted on Facebook. New teachers have been met. After school activities are already in session. The list could go on and on...

School is officially back in session, but we are here to tell you that it's not all bad! As August (one of our busiest tourism months), comes to a close, we start to switch gears and transition into a busy fall, just like you.

Let us help you make the process an easy one! With all of the excitement of high school football kicking off and late volleyball games or far away tennis matches (not to mention helping with junior high math homework), who even has time to think about dinner? I'm exhausted just typing about it. 

Count on your trusty Uptown Grill to do all of the work for you. Carry-outs are available all day, everyday:

Monday - Thursday: 11am to 10pm

Friday - Saturday: 11am to 11pm

Sunday: 12noon to 10pm

This means we are available for lunch when you forget to pack yours in the morning. This means that after you have supported the Bruins, Cavaliers, Red Devils or other local football teams, we're open for a beer and a late night dinner or snack.

When your college freshman comes home for the first time during Labor Day, we'll be open! And after you shop Downtown LaSalle for your daughter's homecoming dress, we're available for a nice lunch. When there is no time to make supper for the growing teens, we can help! We offer kids meals, too.

Don't let the back-to-school blues get you down! Count on us for your all of your needs... from a meal on the go to a late night bite. Stop in to see us today and get a quick peek at how the remodel is coming along)

Wishing all area students (and parents) a safe, happy, and healthy school year!

Margo & the Pricetags

by Ryan Anderes

We've taken the summer off from hosting concerts, but that doesn't mean we have not been busy. The remodel is about halfway through, and by October 24th we should be pretty well finished... or very, very close.

So, as the end to our remodel (and summer) nears, we want to announce that tickets are now on sale:

Margo and the Pricetags

Saturday, October 24th at 7:30 pm  |  $20.00

purchase tickets online

Since You Put Me Down

Join us as we kick off a new season for the Uptown Playlist Theater. Not only will this be our first show in our new and improved venue, it will be a new act, a new room... even a new "concert friendly" restroom, as one patron recently exclaimed upon their first encounter with the remodeled facilities!


Margo Price and her band the Pricetags are one of the up-and-coming acts within the talented and competitive Nashville twang-country music scene. Last year, they were highlighted by Rolling Stone Country as one of the Top 10 artists that you need to know. I will let the experts from Rolling Stone Country explain why:

A vintage-adorned mainstay of the East Nashville scene, Margo Price had been trucking along as the frontwoman of local rock outfit Buffalo Clover until things got stale. So she reconnected with her latent country roots — her great-uncle was a songwriter for the likes of Conway Twitty — picked up the acoustic guitar and dove into deeply personal and painstakingly crafted tunes, evoking the weeping willow vibe of Hank Sr. but pairing it with the realities of modern life. "I killed the angel on the shoulder with a handle of tequila," she sings in "Since You Put Me Down," her voice hitting haunting high notes with weariness and reverence.

Margo adds:

"It can be easy to tread around in the same crowd and play the same bills," says Price, who is working on her debut LP with the Price Tags. "While it's good to be very connected, it's also good to not be out constantly. There's only so far you can go with networking in East Nashville, and being out all the time can kind of take away from the mystery of who you are."

When you meet someone for the first time, they either seem familiar or alien to you. When you hear a song for the first time, it's a similar experience. The kind of songs that Margo Price sings are both. Familiar and alien. Sure it's country, but it also has shades of all her many other influences. Her sound is as much Karen Dalton as it is Loretta Lynn, as much Neil Young as Waylon Jennings.  She has been dubbed the lovechild of Tammy Wynette and Elliott Smith.

For more about Margo, visit her website or check out this article.
Be sure to click on her video above for a sampling of her music!

Guinness Burger

Offered beginning Thursday, 8/27

This week's gourmet burger pairs the taste of Ireland's infamous Guinness beer mixed with the flavor of Switzerland's Gruyere cheese to create a creamy Guinness Gruyere cheese sauce. Traditionally used in French onion soup, this semi-soft cheese offers a savory flavor. Topped off with a layer of jalapenos and bacon, one bite will have you circling the globe!

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

Introducing Baby Leightyn

We would like to announce the addition of the newest member of our staff.

Leightyn Everly Anderes arrived at 11:01pm Wednesday, August 12th. She weighed in at 7 pounds, 12 ounces and is 20.5 inches long.

Ryan and Alexis's first daughter, Emersyn, was the beginning of the next generation on both the Barto and Anderes sides of the family. Now, Leightyn is the baby.........for the moment! 

Ray and Rita went from one grandchild to three, in a matter of a few weeks as Ray and Rita's daughter Rene and her husband Mike Ficek had given birth to a baby boy, Samuel James Ficek, on June 30th. 

It's been a busy summer for the Anderes family as they have quickly grown in size. We want to congratulate them on their new additions and it probably won't be too long before you see one, or three of them, roaming the floor of the Uptown.

Congratulations to all of the Anderes'! 

Sweet Poutine Burger

Offered beginning Thursday, 8/20

We give the traditional poutine trifecta a fresh (and sweet!) Uptown twist with this week's gourmet creation. Our half pound beef patty is smothered with sweet potato fries and a helping of cheddar curds topped with our bourbon sauce "gravy." It's a flavor experience you won't find elsewhere!

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

Heirloom Tomatoes:Enjoy Them in 2 New Dishes

by Josh and Megan

We received a new supply of heirloom tomatoes, and as a reminder for those who missed it a few weeks back, we now have caprese salad and our heirloom tomato flatbread back on the menu.

But if you're feeling a bit more adventuresome, we're also introducing two new dishes featuring everyone's favorite summer fruit.

Heirloom BLT with Burrata Mozzarella

If you think the name is a mouthful, wait til you try this sandwich! Light and healthy enough to beat the heat - but filling enough to fill your belly - the heirloom BLT is the new way to my heart (or should I say, stomach)!

Chef Chris takes 9-grain, whole wheat bread, and piles it high with applewood smoked bacon, locally grown heirloom tomatoes, arugula, burrata mozzarella and garlic aioli. Pronounced “burr-ah-tah” (meaning buttered in Italian), it is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains both mozzarella and cream, giving it an unusually soft texture.

Also known to some as an Italian BLT, we think it offers the best of both worlds. It has all the makings of a classic BLT... bacon, lettuce, and tomato. To go the extra mile, we turn to the cooking geniuses of Southern Italy and include the fresh cream and mozzarella.

Four Cheese Frittata

Who doesn't love breakfast outside the socially acceptable times for eating it? We've all had those late night runs to IHOP or had cravings for bacon and eggs in the middle of the day. Don't worry, we're not judging... we've all been there!

But we're gonna break the social norm here and offer a traditional Italian delicacy that is well suited for any lunch or dinner occasion. Our chefs are serving up a four cheese frittata with spinach and heirloom tomatoes.

Frittata is a traditional Italian, egg-based dish similar to an omelette and a crustless quiche. Like an omelette, you'll still see the same stuffing of meats, cheeses and vegetables. But by contrast, the frittata is baked in the oven rather than on a stove.  And while omelettes are typically more savory and richer tasting from the eggs, the eggs in a frittata are vigorously beaten over a longer period of time to incorporate more air, thus achieving a much fluffier and lighter entree. 

We bake our frittatas with a mixture of tillamook cheddar, swiss, provolone and regular cheddar cheeses with a generous layer of fresh, locally grown heirloom tomatoes and spinach. Right as it turns golden brown, we pull it out of the oven and serve it piping hot to the table!Stop in and see us today and see why our customers (and employees) are raving about our newest menu additions!

Ballast Point Grapefruit Sculpin IPA

by Jim Lannen

As the summer beats on and the dog days approach, raspberry lemonades, sangrias and other fruity cocktails seem to be quite popular. But what do beer drinkers look for during this heat?

Sure there are your typical Summer Shandy, Berry Weiss and citrus Oberons out there, but have your heard of - or tasted - a grapefruit IPA yet? This summer, a few of our bartenders were discussing this type of beer from Ballast Point brewery out of San Diego.

A few weeks back we had introduced Ballast Point's Grunion to our draft beer menu. This week, we bring their Grapefruit Sculpin to our bottle list.

Ballast Point is an American craft brewery and distillery that ranks 37th in the country in sales volume. It is the first micro distillery in San Diego since the prohibition. Over the years, it has become a staple in the market and has won numerous awards.

Their regular Sculpin IPA is one of those beers. Year after year, it has been their highly prized brew. So they have taken that recipe and added a touch of grapefruit to create this Grapefruit Sculpin IPA.

I was never a fan of all those fruity summer beers that you find on every gas station or convenient store shelf. From lemon, orange, lime, loganberries(?), elder berries(?), etc. etc. etc.... they always seemed over the top with fruit. Not this beer. It's a very hoppy, enjoyable west coast IPA with a hint of grapefruit on the back end.

Here is one of the latest reviews from Beer Advocate (By the way, this beer received 96 points out of 100 from this acclaimed beer trade group):

• Look: crystal clear gold-amber ... not quite copper but definitely with some red in there; about 1/2-inch head of white foam that sticks a bit at the top; slight bit of lacing, decent collar of white foam
• Smell: grapefruits ... loads of citrus sweetness, ruby red grapefruits
• Taste: bittersweet grapefruit, a little grain, perhaps a little onion/grassy hop flavor ... and the bite is very bitter at times; the grapefruit is unmistakable
• Feel: very nice, full and well carbonated
• Overall: great brew. the grapefruit isn't overboard or out of balance with the typical citrusy, hoppy Sculpin flavors, but there does seem to be an extra grapefruity kick, especially in the nose.

We tend to agree with their summary of this great summer brew.  Stop out and give it a try for yourself!

Battle of the Burgers:A War of Worlds

by Megan Considine

Sometimes restaurants - chain and independent alike - can learn a thing or two from the fast-food industry. Burger King and McDonalds have used burgers as their key player in the lunch and dinner appeal for decades! They have doubled them, layered them, even decorated them... and they still remain the largest burger industries in the world.

Long a mainstay in American cuisine, the burger has gained a new distinction. It has helped to fuel the first increase in lunch visits at casual dining restaurants in five years! The burger wars have now turned into a fierce and heated battle among chain restaurants like Chili's or Applebee's where they offer deals like “$6 between 4-10pm” or “$1 beer with a new burger.” McDonald's has struggled with their burger sales while others have thrived. The increase in lunch sales, dinner sales, and late night sales nationwide all have had one thing in common:

They have beefed up their burger (pun intended).

We aren't sure what has taken our chain competitors so long to jump on the bandwagon, but at the Uptown, we've been perfecting the art of the burger for over 5 years now and have marketed it accordingly. We offer our burgers all day, everyday!

Our Thursday special is devoted to the burger lovers. For just $10, we offer our special burger with any one of our sides - chips, coleslaw, fries, pasta salad or potato salad. But it gets better... to wash down the tasty meal, we offer a draft or microbrew beer included in the deal. When you come in on Thursdays, your decision is easy, effortless and requires little to no thought. Our burger-me crowd is growing all the time!

This past week, we set a record. With 47 burgers sold in just one day, the caprese burger (which featured fresh heirloom tomatoes, mozzarella, garlic aioli and hints of basil) stole the show and has provided some steep competition. It takes an army to come up with better and better ideas each week, but our classics through the years have included:

italian stallion - aloha burger

taco salad burger - mac daddy burger

waffle burger - rise n shine burger

BLT burger - pulled pork burger

guinness burger - bloody mary burger

PBJ burger (just to name a few)

We try to keep it original, and we give our readers first glimpse at them each week in our newsletter. (What has been your favorite? Any suggestions for us to try? We'd love to hear about them!)

It might seem counter-intuitive for casual dining restaurants to highlight burgers as beef prices remain elevated, but part of the strength of burgers is that customers choose a less expensive and more artistic approach to beef entrees.

Whatever the reason, we love our burger fans!  And our burgers aren't going anywhere... even when the chains move onto something else. Whether you've been in for our burgers before, have never tried them or are one of the first to try the new one each week, stop down and see us soon!

Angel Hair alla Amatricana

by Brianne Riley

We first introduced Amatricana a couple years ago as a hearty, fall pasta. Now it's making a return to our menu with some tweaks to make it suitable for summer.

Named for the city of Amatrice near Rome, Amatricana is a tomato-based sauce made with guanciale and reggiano parmesan cheese. It's known as Italian cooking at its finest... namely for its use of guanciale which offers a combination of flavor and texture that sets it apart from others. Derived from the name guancia (Italian for cheek), guanciale is an unsmoked Italian bacon prepared with pig's jowl or cheeks.

While the guanciale is no doubt one of the stars of this dish, we have used our locally grown heirloom tomatoes as the base for the sauce. They're often considered a headliner in their own right.

Prepared with a low simmer, our heirloom tomatoes meet their match with guanciale, onions, cracked red pepper and garlic all sauteed in balsamic vinegar and olive oil.  The result is a thick, traditional Italian sauce.

Tossed with whole wheat angel hair pasta and topped with freshly grated reggiano, this dish packs full, hearty flavor into a light summer entree.

Hawaiian Kajiki Blue Marlin

by Josh Theisinger

This week, a little taste of paradise has made its way onto our menu. Hawaiian Kajiki Blue Marlin will be served while supplies last.

Marlin can be found in any variety of warm waters, but when you purchase from a restaurant or grocery store, 9 times out of 10 it's coming out of the gulf coast in the Florida region. By contrast, our marlin - the Kajiki (pronounced KA-JEE-KEE) - is commonly known as the Pacific Blue Marlin and is fished from Hawaii.

Distinguished by its larger size, heavier bill, and rougher, dark/black skin, the Kajiki contains a higher fat content than most other marlin species, which in turn makes it ideal for sushi or grilling. The Kajiki can get as large as 1,600 pounds in weight, but the usual fish market size ranges from 80-300 pounds. In comparison, regular blue marlin usually are fished around 200-300 pounds for commercial fisherman.

This Marlin has a mildly pronounced flavor with a very firm, almost steak-like texture to it. Its flesh color ranges from white to pink. To prepare this dish, our chefs expertly filet the fish into eight ounce steaks. They then grill it with a housemade pineapple-jalapeno butter and serve it with your choice of sides.

Save yourself the aggravation of packing and taking the long, uncomfortable plane ride.  Instead, we invite you to stop in and enjoy some authentic Hawaiian cuisine - hassle free!

Summer Drink Specials

by Jim Lannen

As we approach the dog days of summer, cool off with one of our refreshing new cocktails!  Fresh ingredients continue to be a hot trend, and our creative mixologists have found some fun new ways to incorporate them into some cool, seasonal sippers.

Give these new drink menu additions a taste:

Cucumber Cilantro Margarita
Over the years, the classic margarita has evolved into all kinds of different flavors. Sure, you can find the simple margarita made from the same recipe for the last 30 years on our drink menu.  But this week, we introduce a refreshing alternative. Our bartenders take fresh cucumber, cilantro and sugar and muddle it to release their flavors and aroma. Mix this with the Cazadores silver tequila and Countreau, and there you have it... a refreshing summer cocktail!

Hendricks Mule
The story of the Moscow Mule's creation has become a legend. However, the year this cocktail sensation debuted is disputed.  Some say it was created after World War II, and others argue that it was created pre-WWII. A man by the name of John G. Martin of Heublein Inc. - an East Coast spirits and food distributor - is given majority credit for creating the Moscow Mule. At a time when gin was the dominant choice in spirits, Martin combined Smirnoff vodka, ginger beer and a copper mug to create this classic.

Whether it's a seasonal favorite or something new to experience, this drink's ingredients scream of summer! We have reverted back to the ever-popular gin to create our version... Hendrick's Gin to be specific. One of the hottest premium gins of our time, this mule is a can't miss!

Hard Raspberry Lemonade
Fresh is the key when it comes to a good lemon shakeup, and we do just that. You won't find bottled, canned, or fountain lemonade from a soda gun here.  Our recipe has been the same for over 30 years, and it has always been made from scratch.

We have stayed true to the "carnie" experience by squeezing each lemon and shaking vigorously with each drink ordered. It takes roughly 43 vigorous shakes to fully dissolve the sugar with the fresh lemon juice. The frothy head is what adds to the experience. This week, we take it a step further by combining Jack Daniels Tennessee whiskey and Chambord raspberry liqueur with our classic to create the perfect adult shakeup!

Cool Mint Martini
Cool mint sounds refreshing by itself.... but throw in some alcohol, and you really get to relax! We mix chocolate mint vodka, white creme de menthe and light cream and serve it on the rocks. Another great cocktail to refresh the palate!

Next time you stop in, check out our drink page and choose from our vast selection of fresh and fun cocktails!

Chains vs. Independent Restaurants

by Ryan Anderes

Last week, our industry received a sobering statistic that speaks toward the difficulties of operating a restaurant. The numbers can be read and manipulated however you choose to interpret them, but the bottom line is this:

Independent restaurant closures are on the rise, while chain restaurants are increasing their location size. 

It's not an alarming number of closures overall, but it is an alarming trend over the course of the last few years. Independents are going down while chains are increasing.

For those of us operating an independent facility (with profit margins in the low single digits), it is a reality we have to face on a daily basis. There is no relief coming our way.  In fact, increased laws and regulations only contribute to the difficulty in making a profit.

As an independent operator, my personal preference will always be to choose an independent restaurant over a chain. A national chain has so many advantages over us that we aren't even competing on a level playing field. What are those advantages?

#1 - Sheer Buying Power. Large chains are able to purchase large quantities of product for their units, bringing purchase prices down. Not to mention the inexpensive menu options that this purchasing power can provide. In most areas, your typical independent restaurant cannot compete with those prices.

#2 - Funding. Banks are more likely to fund larger, well-known established chains. It is the large reason that many independent restaurants fail within their first year.

#3 - Marketing and Brand Recognition. Many consumers will select what they know. Olive Garden or Uptown Grill? Some will choose us because they like to stay away from chains, but the majority of consumers stick with what they know. Walking into Olive Garden, you know what to expect because of familiarity. The Uptown Grill could be a diamond in the rough, or it could be just plain rough. And most consumers who are not familiar with us (who don't know that we are a rare gem), do not want to take that chance. Review sites help us fight this disadvantage, but only if the consumer uses the tools available.

#4 - Experience, Workforce and Power. An independent owner has to do everything including daily operation, hiring, accounting, marketing, finance and creativity. A chain may have numerous department headquarters in charge of each task I just listed. An independent is just one person up against a team of individuals with usually years of experience among them. Simply put, we just don't have the resources. All we can do is put in the time/work hours.

At the end of day, competition is tough within our industry whichever way you slice it. It's why I try not to contribute to that competition. I will always make the effort to choose an independent over a chain when the option presents itself.

And remember, for every dollar spent with an independent operator, 70 cents stays in that community whereas only 30 cents stays in the community when you visit a chain. Some things just don't add up.

Caprese Burger

Offered beginning Thursday, 8/13

Fresh heirloom tomatoes, freshly pulled mozzarella, garlic aioli and a hint of fresh basil all combine to highlight our half pound 100% beef patty.  Fries, chips, or coleslaw and your choice of brew round out this perfect summer selection!

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

Bathroom Reno:One Down, One to Go

by Ryan Anderes

As we start to come upon the final 2 major phases of our renovation, the bar room and the front dining room, we decided to finish our bathrooms before we tackled those two major projects ahead of us. In going forward with renovations, one of the major issues that we wanted to tackle was going paperless (although toilet paper will never be replaced), we feel that there have been vast improvements.  First is the Sloan Waterless Urinal.  These urinals are exactly as they sound, urinal you don't have to flush.  One urinal saves over 40,000+ gallons a year on water. Now that we have three of these and have been using the old style one for over 20 years, we are potentially saving 2,400,000 gallons of water in that same time span.  For those of you that are curious, each urinal has a wax seal cartridge that is light than any fluids on the inside, meaning it creates and airtight seal to help wisk away and block any potential smells that may arise. But these urinals came at no easy task. Ray had to check with the Illinois Plumbing regulations to make sure that waterless urinals were even legal.  There are now only 2 states that outlaw waterless urinals for use, and Illinois just removed the legal limitations in April of 2015. Much to the chagrin of all the plumbers who tried to talk us out of using them for the sake of ease and cleaning, we are now one of, if not the only commercial establishment in the state of Illinois with these urinals.

Our other feature is the Dyson hand-dryer faucet.  You've used the hand dryers in many other places, but nothing like this. The hand dryer is built into the faucet.  Much of the cleanup that is needed to be done in our restroom actually deals from the movement of the hands from the water faucet, to the paper towels, and then to the garbage cans. The water dripping eventually wears away at the tile and marble and leaves residue that everyone knows is extremely difficult to clean up without the proper chemicals.  In turn these hand dryers eliminate all of that. Instead of having to walk half way across the restrooms after washing your hands, you only need to move your hands two inches to either side of the faucet, and the "air blades" kick on to dry your hands for you. It's sanitary, easier for cleanup and much more sophisticated looking that the older, generic faucets that used to be in our restrooms.  

For those of you who can not figure out the dyson hand dryer faucet, instructions are posted in the restroom for you. It seems simple, but not everyone can figure it out on their first try. Just ask our staff!

The men's room took us all of a week to remodel. We did some of the work during the day and had a crew in pulling the late night shift for 3 full nights. Ray himself went a 24 hour period without any sleep! We are currently working on the women's restroom and hope to have that done in the next week (don't worry ladies, you'll have the same chance to use the hand dryer faucets as well). In the meantime we go unisex and everyone gets to use our newly remodeled mens room to check out some of our new features. We hope you admire the look as we approach the halfway point of this remodling endeavor!

Wedged Romaine Salad,plus Stuffed Poblanos

by Josh Theisinger

Wedged Romaine Salad
You asked, we listened. It's back... the wedged romaine salad is making a return appearance on our menu! I probably don't even have to describe what this dish is for some of you, but for the rest of you newcomers, it's one of our classic Uptown dishes.

It was on our menu for years, and when we switched our menu to a tablet style, we decided we were due for some new variety. Much to the dismay of some customers, this dish didn't make the cut... and only because we wanted to get edgy with our new menu presentation. So never fear, this salad has made its triumphant return!

We take a half a wedge of romaine and top it with Gorgonzola cheese, toasted pinenuts, cherry tomatoes, a little bit of egg, and some freshly sliced red onion rings. Served with our housemade creamy Gorgonzola dressing, this dish is simple, healthy, and classic.

We're kickin it old school, and you're the first to help us bring it back into style!

Stuffed Poblano Peppers
Another blast from the past is our stuffed poblano peppers. Our chefs fire roast poblano peppers and stuff them full with marinated smoked shrimp, black beans, and roasted deal caribe cheese.

They are then smothered in a housemade tomatillo salsa and surrounded by freshly fried corn tortilla chips. It's a perfect south of the border snack that pairs with any one of Uptown's unique margaritas!

New Wine a 50/50 Blend

by Jim Lannen

It is finally August, and a new month means it's time to introduce a new varietal to our wine by the glass program. Without further ado, we introduce you to a chardonnay/sauvignon blanc blend called Domaine du Tariquet Cote from France.

Normally these two grape varietals are featured on their own, but this one splits it right down the middle... 50% chardonnay and 50% sauvignon blanc.

Chardonnay is one of the most common varietals out there. You will usually get a rich, round, buttery, mouthfeel with this grape. Sauvignon blancs are known for being bright, fresh, and aromatic. Put these together as they co-ferment, and this is where you taste a crisp, acidic wine with that round, full finish. It almost melts on the back of the mouth.

Usually you see these two grapes blended with others such as semilon or chenin blanc. Here you get to see both distinguishable characteristics of each blended into one delicious glass of wine. Cote from Domaine du Tariquet is an excellent medium-bodied white wine that will not be on our list for long.

Domaine du Tariquet has a long, rich history that begins in the early 1900's in the Gascony region of France. The region’s temperate climate plays a crucial role in grape growing with its mid-August warm days and cool nights. Originally a big producer of brandy, Domaine du Tariquet tried its hand at wine making in the early 1980's.

After producing grapes for wine and brandies for over 100 years, this winery has emerged as a pioneer in the wine world. Their winery also promotes green practices, from organic manuring to demineralized water.  The resulting water lowered ph level, in turn, limiting pesticide treatments and reducing sulphites in the wines itself.

Stop in the next few weeks to sample a great glass from a green winery.  This may be your only chance to experience the marriage of two beloved varietals!

Fall Show Announcements

by Megan Considine

With great pleasure, we are finally able to tell you to mark your calendars... that's right, concerts are back and better than ever!

We are set to welcome our first artist of the fall season to the stage on Saturday, October 24.

Ranked by Rolling Stone's magazine in the "10 New Artists You Need To Know: Fall 2014," Margo and the Price Tags will be the the first band to test out our new digs! Margo's voice and songs ache with the same world-weariness that permeated Loretta Lynn and Tammy Wynette's songs with a hint of Dolly Parton.

She describes her songs as honest, no frills country classic. The band vowed to never write songs about love, but they use love as an illustration to everything. Their music is raw, yet animated and intimate. It's no doubt one of a kind. Their unique sound is a perfect fit for the Uptown Grill Playlist Theater.

After bringing a new act to our stage in October, we welcome a classic back to our stage in November. 

You guessed it, Miles Nielsen returns for his famous Thanksgiving Eve show on Wednesday, November 25. (And no this is not a Cheap Trick).

For those who may not know or have forgotten, Miles is the son of Rick Nielsen, band member and guitarist of Cheap Trick. Miles grew up around this band, but his style has a timeless and mature feel to it. His style is unique and one that we always welcome back. 

One of his favorite venues to perform in is the listening room kind where he can do the singer-songwriter mode and play solo or with another guitarist. His music comes off with a melodic, roots-rock sound.

Miles Nielsen is a crowd favorite (only 3 months, 2 weeks, and 5 days until he takes our stage again, but who's counting?).

Be on the lookout... tickets for these two shows will be available soon. We are so excited to welcome live music back to our newly renovated Playlist Theater!

See you then!

Pulled Pork Burger

Offered beginning Thursday, 8/6

We start with our gourmet, half pound beef patty. From there, we add a topping of coleslaw, a hint of pepperoncinis and, oh yeah... some BBQ pulled pork! So enjoy a little oink and moo... all sandwiched between our fresh, housemade bun.

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