Uptown Playlist Theater Updates

by Josh Theisinger

Next week could not come soon enough. The anticipation is almost like Christmas.  It's going to be the busiest week in the Uptown Playlist Theater's history.  Wednesday, April 6th kicks off with one of the original alumni and possibly the most popular artist: Griffin House.  As ray mentioned last week, for both of the Griffin House shows, Griffin has added Chris Farney. He plays drums and bass at the same time and also mandolin and guitar. Chris appeared with Griffin here several years ago.  Tickets for Griffin's Wednesday show are still available here.  But if that wasn't enough he is also slated to perform a sold out show on Saturday, April 9th as well.  

But why stop with just Griffin House?  On Friday, April 8th, Ray Wylie Hubbard swings through town for a sold-out, one night only show with a trio that has never been featured here before!  His son Lucas is performing with him as he did on their appearance on Late Night with David Letterman.  

There really isn't any other way to celebrate the 10th anniversary of the Playlist Theater than with a packed weekend of music.  We can tell you now that this place is going to be rockin' all week.  

Don't forget that not many tickets are left for Bill Kirchen on Friday April 13. This will be the last show for about a month before Paul Cebar comes in on May 21st and the Dustbowl Revival romps through on Wednesday June 1st. 

For those of you who missed out on a past performer Margo Price and the Pricetags, don't fret.  On Saturday April 9th, Margo makes her debut performance on Saturday Night Live as the special musical performance.  The show will be hosted by Academy Award winner Russell Crowe.  But that's not it, Margo's song "Hurtin'" was featured in the New York Time's "25 Songs That Tell Us Where Music Is Going."  The article can be found here, with Margo being featured at #7.  She also recently made an appearance on the "Late Show with Stephen Colbert."  

Spring Cocktails

by Josh Theisinger

Spring is finally here, even though the weather may not show it yet. Don't let the rain and cold put a damper on thoughts of warmer weather... we've added some new cocktails to put you in the right frame of mind!

Starting with something spicy we introduce the Jalapeno-Orange Margarita. It starts with freshly muddled jalapenos before we add Solerno Blood Orange Liqueur. It is then finished off like a classic margarita with tequila, sweet and sour, and just a splash of orange juice.

Next on the list is the Blueberry Smash, a creation from the mind of mix-master Kim. She starts with fresh blueberries and just a pinch of brown sugar before she muddles it with lemon juice. Finished off with some spiced rum and a splash of ginger ale, the result is a perfectly smooth and sweet concoction.

On to something a little lighter on the palate... the Cucumber Elderflower Martini. It starts with Hendricks gin (infused with rose petals) and St. Germain Elderflower liqueur. We then counteract the sweet and floral with freshly squeezed lemon and lime juice before it is topped off with a fresh cucumber slice. Light and elegant, it's an embodiment of springtime.

Finally we have the Spring Time Fizz. Close to a gin fizz, we substitute for a little more sweetness. We combine blue curacao, pomegranate liqueur, and pineapple juice before it is topped off with ginger ale.

It's finally time to start ditching the heavier portioned meals and warming drinks and get ready for something a little cooler and sweeter. The weather will change soon, and so will your appetites.

Let us get you started off right with these new spring cocktails. But stop in soon, because before you know it, summer will be here!

French Onion Filet

by Josh Theisinger

Ever since I can remember we've always had French Onion soup on the menu.  It's a classic go-to for many people that's a staple on our soup and salad menu. But this weekwe're combining it with something almost everyone loves: steak.  This week we'll be dishing up a French Onion Filet.  We start by char-grilling a 10 ounce filet mignon to your desired temperature and top it with melted swiss cheese before it is placed on a crusty sourdough crouton. It is then served over a ladeling of a silky housemade vidalia onion demi glaze to round out the French Onion theme.  

For you non-meat eaters out there we also have a Broiled Great Lakes Whitefish.  This whitefish is a 10 ounce filet broiled and topped with an anchovy-parsley butter.  This is a fresh-never frozen fish that comes to us from the Great Lakes. This particular whitefish is very light with a flaky texture and a sweeter taste to it that appeals to many people, especially those who aren't crazy about fish.  

Covering both ends of the entree spectrum, we're sure that there is something for everyone on our menu, but these specials only last or a short time. Stop in and see us soon before they swim away!

Corned Beef and Cabbage

by Josh Theisinger

St. Patrick's Day is almost here, and for our area of mostly Irish descent, it's a holiday that doesn't get overlooked. As we've noted before, Saturday, March 12th is the annual St. Patrick's Day parade in downtown LaSalle. Filled with fun and festivities, it's sure to bring a huge crowd. But once the celebration begins to settle, look no further than the Uptown.  We'll be offering up some Irish fare for those seeking a true St. Patty's treat!

For two days only, this Saturday the 12th and again on Thursday the 17th (the actual St. Patrick's Day), we'll be dishing out the famous corned beef and cabbage plate that everyone looks forward to. We start with a generous 8 ounce portion of housemade corned beef before it is paired with hand sliced and boiled carrots, potatoes, and of course cabbage. This isn't your everyday run of the mill dish either. You will never find any canned veggies on our plate. Everything is cut and peeled in house before it comes to you.

If corned beef and cabbage is a little too much for you, we're also serving up our classic reuben sandwiches. Our corned beef is piled high with swiss cheese and housemade honey-bacon sauerkraut on fresh baked rye. With a side of thousand-island dressing, what's not to love?

And to keep the mood rolling, don't forget our bar is stocked with great Irish Whiskeys, Guinness on tap, and something that a lot of people tend to forget about: Irish Coffees. During this time of year, we like to make our coffees a little more fun!

We start with Jameson Irish Whiskey and mix it with freshly brewed hot coffee before we top it with a housemade cinnamon and sugar whipped cream. Our whipped cream is made fresh for every order, they'll even make it in front of you (if you're sitting at the brand new bar). Finally, it is topped with a little creme de menthe to finish it off.

Much like the area residents, we don't take St. Patrick's Day lightly. Sure, it's not celebrated like any of the other major holidays, but what's to stop us from eating the traditional fare? While it's only two days, we can guarantee one of the best dishes you'll find in our area!

But it won't last long, so stop in and see us before (or after) your St. Patty's celebration!

Quinoa and Pork Belly

Arugula and Quinoa Salad

Spring is approaching....we hope. Meaning hopefully we can start burning in lighter meals. Winter is heart and gut busting. Spring is light and airy. To prove it we developed a new salad that is healthy but enough to keep you going all day.  Chef Chris has made an arugula nod quinoa mix. Quinoa is the new superfood. Rush in nutrients and filling to make it feel like a full meal. The dish starts with a bed of arugula with a healthy dose of quinoa with house toasted almonds, sweetly drop peppers,  dried figs, Ned finished off with sourdough toast with a creamy goat cheese spread. It's healthy, it's good, and it'll get you through the day. Stop down And get it to see for yourself

Braised Chinese Pork Belly

The bacon craze is everywhere as evidenced by abundant use of bacon on restaurant menus. Chefs offer glazed bacon with maple as a sweeter side dish.  And then there's your more typical usage of bacon as a salad or burger topping.  A nice slice of crispy bacon almost pairs well with anything.

But, did you know that bacon is simply cured pork belly? So, why not skip a step, forego the bacon and seduce your palate with the flavor of the pork belly. Our dish offers the crispy seared - but still tender enough to cut with a fork - pork belly served over wilted arugula, cilantro and 5-spice sauce.

As is the case with most inexperienced diners, if you have not tried something on a menu before, chances are that you will not put your money towards something new for fear of not enjoying your meal. While pork chops, pulled pork and bacon litter restaurant menus with choices, it is not often that you see pork belly. So what is it?

Pork belly is exactly what it says, the underbelly of the pig. It is where bacon comes from after the pork belly has been cured.  This is what gives bacon its smoky, salty flavor we all love. Pork belly is juicier and has a texture more similar to that of a pork chop.

Each belly has three distinct textures: a thin layer of skin, then ribbons of silky fat, and finally streaks of reddish pink meat. The cooking process is what sets pork belly apart from any pork you've ever had before. The belly needs to be slowly cooked or braised, covered to allow moisture to help slowly break down the fat, most specifically the layer just under the skin. This will help to break down the collagen, making a once tough cut of meat into a meltingly-tender mouthful of delicious.

After the belly is prepared in this fashion, it must rest overnight so the belly can absorb all of the flavorful fat and become a firm piece of meat that will be much easier to cook with. Resting overnight allows the belly to be readied for the perfect finishing touch... the final sear. Put that belly over a cast iron skillet at high heat and sear the perfect amount of crispness on top while warming the rest of the portion all the way through.

What we have created for you, first time pork belly connoisseur or not, is simply swine divine.

Oscar Sunday Special

by Josh Theisinger

The 88th annual Academy Awards happens this Sunday, February 28th. The stars come out, and we all comment on who won (or should've won), best dressed and so on. But while we never actually have any effect on who wins, there is a different Oscar Sunday that let's you pick the winner yourself. Every Sunday at the Uptown Grill is Oscar Sunday.

And the nominees are:

• New York Strip
• Veal
• Portobello
• Grilled Chicken
• Grouper

Each "nominee" is made like the classic oscar dish. We start with our seasoned rice blend and top it with the selection of your choice before it is smothered with bearnaise sauce, REAL lump crab meat, and freshly grilled asparagus. For only $13, the real winner is you!

From past experience, we know that Oscar Sunday is typically a really slow day for the restaurant industry since everyone is at home, on the couch, watching the whole spectacle. But lucky for you, Oscar Sunday never stops at the Uptown since we do it every week!

And if you're not up for doing any home cooking this Sunday, give us a call (815-224-4545) and we'll do it for you! You just have to pick it up!

Lobster Toast Appetizer

by Josh Theisinger

The first week of Lent is officially under our belts, and the seafood spread is growing ever larger. (Which will undoubtedly mean a tougher time deciding which great option to choose!)

This week, Chef Chris has whipped up fresh Lobster Toasts as an opening course option. It starts with fresh sourdough bread that's toasted, then spread with a lemon-garlic aioli.

The individual slices are then topped with real Maine Lobster meat.  A drizzle of chive infused butter, a chiffonade of fresh basil, and a generous topping of red caviar top off this unique appetizer.

And don't forget, this isn't our only seafood option during the Lenten Season.

Every Friday you can still get our marix shrimp tacos, haddock fish and chips, or lemon and walnut encrusted walleye. Or skip the seafood altogether and enjoy our fresh, locally made spinach stuffed tortellini topped with a white wine sweet butter.

Like we said... plenty of choices. But be sure to give our lobster toast a try while you can.  It's available on our menu all day, every day.  Until it sells out, of course.

Love Struck Liquors

by Josh Theisinger

It's that time of year again. The love bug has bitten at the Uptown, so we're rolling out some new cocktails that will get even the most steel-hearted person swooning for the season.

Starting with the Cherub's Cup. Our mixologists start with Absolut Citron and mix it with St. Germain Elderflower liqueur, a swirl of sweet simple syrup, and just a splash of lemon juice that will have you buzzing around like a Cherub.

Next is one of our staples that we can't take off the menu due to such popularity over the years. Our famous Valentine Punch returns. A bubbly mixture of vodka, triple sec, pineapple juice, and cranberry juice is an instant and forever classic during the season.

For all you new couples out there, the Flirtini is a perfect way to get the mood moving and break the ice. We've concocted a mix of vodka, triple sec, and pineapple juice with just a splash of pomagranate liqueur.

Finally for a classic twist on an old favorite is the Razmopolitan. It starts with a generous helping of stoli razberri and chambord (raspberry liqueur) before it is finished off with triple sec and a splash of cranberry juice. Much like a classic cosmo, this adds a new twist.

Love is in the air, and these cocktails are sure to help spread it around! Don't forget that Valentine's Day reservations are still available for you last minute planners out there!

Ribeye Filet: A Cut Above

by Josh Theisinger

There are many, many different cuts of meat that we're all familiar with, and we each probably have our own favorites. The list seems almost endless... ribeyes, filets, chops, strips, etc. 

But this week we introduce a new cut that even I had not come across previously. Within the next few days, we'll feature a hand cut ribeye filet. You're probably well aware of how meaty and flavorful a ribeye is... or how tender a filet mignon is. In this case, you're getting a bit of both. And it all begins with the ribeye cap.

So what exactly is a ribeye cap? Take a look at this ribeye steak. There's the bone; then there's the large eye of meat attached to it. then around that eye of meat is the spinalis dorsi, also known as the ribeye cap.

If you trim it off from the ribs before cutting them into steaks, you end up with an entire muscle about 16 inches long, 8 inches wide, and an inch thick.

Now that you've endured a brief tutorial on Meat Cuts 101, we think you're ready for a bite. We're still working on the final ingredients and seasonings, but soon you'll be able to experience the best of both worlds... all on one plate!

Chicken Milanese with Arugula

by Josh Theisinger

Bringing a little bit of the deep southern cuisine to the north, this week we introduce the Chicken Milanese with Arugula Salad.  And when I say deep southern cuisine, I'm talking waaay south... like South American.

A milanese is a South American dish that revolves around a meat filet that is breaded and pan fried before being finished off with a lemon juice drizzle.  We took this dish one step further and turned it into a salad that exemplifies the original entree.

We start with our pan-fried 8 ounce chicken breast. Then we place a bed of fresh arugula salad and a chopped bruschetta relish on top consisting of grape tomatoes, garlic, onion and basil. The dish gets finished off with a lemon, balsamic vinaigrette.

Valentine's Reservations

by Josh Theisinger

Valentine's is only 2 weeks away. All you procrastinators (you know who you are) need to start thinking of what gift to get or when to make your last minute restaurant reservation.

I can tell you that even though this day falls on a Sunday, it's still going to be as packed as any busy Saturday night. This year, why not let us do all the work for you?  All you have to do is pick up the phone, pick a time, and show up!

We don't limit or change prices on the menu in any way, and there are always new specials available only for the day. We'll also have chocolate covered strawberries to sell for the perfect ending to any romantic meal.  

You can make reservations at anytime by calling us directly at 815-224-4545.  Or you can go directly to our website and make it through our Yelp SeatMe! app (which literally only takes 30 seconds to make one). Pick out your reservation time and you're all set. All you'll have to do is show up!

Due to the larger capacity crowd, we do take a $10 per person hold for each reservation. (Don't worry, you're only charged if you fail to show up.)  The restaurant is newly remodeled for a cozier, more intimate setting for all you lovebirds out there.

So make no excuses this year and book with us.  We do all the work, and you guys get to take all the credit!  It couldn't be any simpler.

Make your online reservation here.

Moscow Mules

by Josh Theisinger

Drinks always come and go in trends.  For awhile everyone was all about the craft beer or small batch bourbons for the last few years.  Mojitos became the most popular summer drink, and now we're seeing that the Moscow Mule has become one of the new standards at the bar.  But over time all fads seem to change and it needs a little bit more "variety."  Not necessarily that the drink needs to go away, but there always needs to be something different.  In turn we have added a new option to our drink menu that gives you a wide variety of different mules.

London Mule: Gin, Lime Juice, Ginger Beer       

Mezcal Mule: Tequila, Lime Juice, Ginger Beer

Kentucky Mule: Bourbon, Lime Juice, Ginger Beer

Irish Mule: Jameson, Lime Juice, Ginger Beer

Dark and Stormy: Gosling Dark Rum, Lime Juice, Ginger Beer

Spicy Mule: Vodka, Cointreau, Muddled Jalapenos, Lime Juice, Ginger Beer

Gin-Gin Mule: Vodka, Muddled Mint, Lime Juice, Ginger Beer

There's endless combinations to try but we tried to limit it to some of the best.  The craze is still going strong, but why not mix it up a little bit and try something new?  We're sure that out of the list, one of these will become a new favorite!

Winter Cocktails

by Josh Theisinger

Christmas is over and Valentine's isn't quite here.  So before the lovey-dovey cocktails come in, there is still plenty of time to get some of those winter-warmers in here to make the time go by more quickly.

Starting with the creamy silk martini... our bartenders expertly mix smooth jim beam maple, kahlua and a shot of rich espresso with just a splash of cream for a silky, sweet martini.

Our next drink is the modern royal. For you bubbly wine lovers who want a little more of a kick, we combine absolut vodka, st germain elderflower liqueur, grapefruit juice and lime juice before topping it with our house moscato. It's a new twist on the kir royal, but it still gives you the sweet and bubbly finish of the classic cocktail.

For those of you who are a little more adventurous, we have the winter sour. Much like your classic whiskey sour, it combines whiskey with lemon juice and simple syrup. But at the end, it is finished off with just a splash of cabernet wine. This still gives the essence of your classic whiskey sour, but ours features a smooth, warming finish of a "heavier" wine that is the epitome of winter.

If that doesn't catch your eye, we also have a new hot drink available. Our wintermint coffee is the perfect way to warm up on the blistering cold nights. It starts with bailey's irish cream, godiva dark chocolate liqueur and a healthy pour of creme de menthe before being topped with coffee and whipped cream.

It won't be long before we swap these out in favor of some cupid-inspired cocktails.  So be sure to stop out and try them while you can!

Barramundi Filet & Stuffed Peppadew Peppers

by Josh Theisinger

Last week, I mentioned that all of our readers needed to keep their eyes out for barramundi on our menu. Now I can officially say it's here!

Our cooks start by taking a 10 ounce barramundi filet and coat it in a toasted pinenut, parmesan, and scallion crust before baking it to a perfect golden brown. It is then topped with cool roma tomatoes before being placed over a bed of spinach that is sauteed with roasted garlic cloves and grapeseed oil. 

Barramundi is the number one fish coming out of Australia. It is very similar to sea bass in that it has a light and flaky texture with a mild taste. During some seasons, barramundi is actually difficult to come by due to the Australians overfishing for their own commercial use.

While barramundi is always great as your entree, you can't skip over an appetizer. Chef Chris is serving up panko crusted, goat-cheese stuffed peppadew peppers served with a plum sauce for dipping. Peppadews are actually a piquante pepper that comes out of South Africa. The giant seed is removed out of the middle to reduce the heat and then pickled. These peppers have an extremely mild heat to them.

From the coasts of Australia to the middle of the South African continent, we're trying to find ways to bring the warm weather back to Illinois. We can only do so in spirit with these new dishes, but you'll have to brave the weather to come see (we're positive it'll be worth it!). 

Stop in or carryout soon to get your fill while it lasts!

Oven Roasted Free Range Chicken

by Josh Theisinger

Our newest menu addition is flavorful yet good for you. Our oven roasted free range chicken starts off by generously coating half of a free range chicken with grapeseed oil, fresh cracked pepper, and Fleur de Sel Salt.

Free range chicken means that it's not confined to a small shack or coop 24 hours a day for its entire life. Which, in turn, means that it's not pumped full of artificial chemicals, pesticides or GMO's and ensures that you're getting nothing but 100% chicken.

As far as some of the other ingredients...

• Grapeseed oil is extremely light and clean tasting; it's not oily and you can still enjoy the incredible taste of crispy chicken skin
• Fleur de Sel Salt is a French sea salt that is considered one of the best quality sea salts in the world (no average kosher salt here)

This dish is sure to keep you on track with those pesky New Year's resolutions. And coming soon, another entree to help you stay the course.

With a mild flavor and white, flaky flesh, barramundi (aka Australian Sea Bass) is next on our list of healthy options for 2016.  How it is prepared will remain a mystery though, so you'll have to stop in and find out for yourself!

Holiday Weekend Hours: Welcome to January

by Josh Theisinger

This time of year almost reminds me of a wedding. You spends weeks, if not months preparing for one day... making sure that everyone that needs to be here is here. The right food is ordered and prepped. All the tables are aligned perfectly and set with the correct decorations.

Then you're on to the last minute details, the final odds and ends when all of a sudden - bam - the big day comes.  You hustle and bustle for 8 hours straight before realizing it's over... just in the blink of an eye. THANK GOD!

Don't get me wrong, we all get excited around here for New Year's Eve... it's like our version of the Super Bowl! But no one really realizes how much work and time that goes into it. 

We're obviously open for New Year's Eve.  We'll be serving up delicious food between 4 and midnight (with the bar open later).  We'll also be serving on New Year's Day - Friday the 1st - but only from 4 until 11.  Who doesn't deserve a little time to sleep it off the next day?

On Saturday the 2nd, we'll be getting back to the normal grind with service from 11-11. But then on Sunday the 3rd, we're only open between 12-3. It's a rare short day in our business, but we'll be closing up shop early to head off to our annual Christmas party.

After serving all of you and helping kick off your Christmas parties all season long, it's time for us to enjoy ours!  This year, Bartley's Supper Club has taken on the honor of hosting our fun-loving crew.

To all of our faithful customers and readers: on behalf of the entire Uptown Staff, we want to wish you a very HAPPY NEW YEAR!

We look forward to seeing you in 2016!

HOLIDAY WEEKEND HOUR RECAP

THURSDAY NYE ~ 4pm to 12am

FRIDAY NEW YEARS DAY ~ 4pm to 11pm

SATURDAY JAN 2ND ~ 11AM TO 11PM

SUNDAY JAN 3RD ~ 12pm to 3pm

closed pm for our company christmas party

Crab Claws & Lobster Tails

by Josh Theisinger

It's that time of year again. Christmas is next week with New Year's Eve soon after... which means that for one or two nights of the year, you can go all out and splurge a little for a great dinner.

Stone Crab Claws

Let's start with an appetizer that is only in season for a SHORT season. Coming soon is the stone crab claw appetizer. Stone crab claws are a delicacy that are harvested for only a few weeks.

The body of the crab is usually too small to eat, but each crab is allowed to have just one claw harvested before it is placed back into the ocean to regrow its limb (a delicious renewable source.)

Get them while you can, because once these stone crab claws sell out, they won't return to our menu for a long while.

Rock Lobster Tails

Our next dish is the South African rock lobster tail. Rock lobster tails are a unique, rose-colored, cold water species living in the depths of the South African ocean off the southern tip. These lobster thrive in the icy water where they grow slowly and develop a more compact, muscular tail resulting in a unique texture and delicate flavor.

For now, we're just offering the lobsters as a single choice, but once we get closer to New Year's, we typically offer them with prime rib, filets... or even more lobster tails!

Once considered the poor man's fish, lobster tails are now a delicacy sought after 'round the world... and we've brought them right to you. All you have to do is show up!

Skate Wing Cheeks

by Josh Theisinger

This week, we're combining two dishes that have previously appeared on our menu as separate entrees.

In the past, you've seen the likes of sauteed grouper cheeks over angel hair pasta. We've also had pan-fried skate wing with a lemon parsley butter. They both sold extremely well, so we thought, "Why not combine them for one great dish?"

Pairing up these two menu favorites, we introduce: Skate Wing Cheeks

We begin with the cheeks from our fresh skate wing fish and saute them in a white wine and lemon-parsley butter. We then place them over a generous portion of angel hair pasta. The dish is topped and finished with the sauteed wine and butter blend.

While not limited to just fish, the cheeks on most any animal are uniquely lean and tender. This portion of meat is considered a delicacy in many parts of the world. You can get a better idea of what raw fish cheeks are like here

I could make a cheeky pun here, but that would be much too easy. Instead, I leave you with the thought of getting a two-for-one dish that I guarantee will skate right out the door...

Prosciutto Bruschetta & Butternut Squash Ravs

by Josh Theisinger

This week, we're giving our menu a few updates... from a new appetizer to an old-time favorite entree.

Italian Tomato & Prosciutto Bruschetta

Introducing an easy, yet savory appetizer of roasted Italian tomatoes and prosciutto bruschetta! The dish is started with some crispy sourdough toasts and topped with roasted Italian red and yellow tomatoes.

Thinly sliced prosciutto (a salty, dry-cured ham) and ciligiene mozzarella are added before it's all finished off with fresh cracked pepper and a drizzle of extra virgin olive oil. It's the perfect combination of savory and sweet... from the tasty meat to the natural sugar of the roasted tomatoes.

 



 
Butternut Squash Ravioli with Brown Sage Butter

Next, we have an entree that always finds its way to our menu during the holiday season. Our ravioli are a crowd pleaser for those cold, wintery days.

The dish consists of butternut squash raviolis pan fried in a browned butter infused with fresh sage. They are then served with freshly grated parmesan reggiano cheese before being served directly to the table.

Take some sage advice, and don't miss out on this winter dish. It's a wise move to visit us soon before the cold weather comes blowing through!

Tuna Poke

by Josh Theisinger

There are a handful of dishes that customers always ask us to bring back or keep on the menu full time. But with how diverse and different our menu is, there's a need to keep the menu constantly changing with specials.

First instance, the tuna tower is one of many dishes everyone raves about when it's on the menu. And while we're unfortunately not bringing that back to our menu (not yet anyway), we are reintroducing its distant relative: Tuna Poke.

The dish starts with cubed sashimi grade yellowfin tuna (the same stuff you find in any sushi restaurant). Mixed with toasted chopped cashews, scallions, cilantro and a hint of sesame oil, it is then topped with caviar. Served with a final handful of wonton chips, the result is a "no utensils necessary dish."

The poke still towers like the tuna tower, but there is a definite difference between the two. So easy and simple, it features an elegance that enables it to stand alone as a great appetizer.

It's something that will "poke" your interest....and taste buds.  That's right, it's good. Better yet, it's good for you!

But I can only write about the tuna poke. It's up to you to stop in and see what everyone else is already raving about!