Tapas are small, which is why you feel so big and powerful when eating them. Feed your forthcoming growth spurt with this Groupon.
$98 for a Four-Course, Eight-Plate Tequila-Tasting Meal for Two ($160 Total Value)
The sweetness of mango salsa cuts through ahi tartare tacos (a $10.50 value) during the first course. This gives way to a second course of fried calamari with aioli infused with the citric bite of meyer lemons, a sweeter, smoother cousin of the standard lemon (a $9 value). Diners then receive two margaritas (a $9 value each) crafted with Gran Centenario plata tequila and agave nectar. Plata tequila is never aged in barrels, which allows its raw desert flavors to shine.
For the third course, servers bring out plates of shrimp with garlic and lime (an $11 value), which are followed by caesar salad with grilled sourdough croutons (a $9.50 value). Two Gran Centenario reposado-tequila margaritas (a $10 value each) help illustrate the difference between barrel-aged and plata tequilas. A Oaxacan-style mole adorns chicken (a $14 value) with a delicate sweetness that prepares palates for the next course: spare ribs braised with Coca-Cola (a $13 value). Two more margaritas clatter onto the table (an $11 value each), this time brimming with añejo tequilas aged even longer than reposados.
A pair of chocolate-and-tequila dessert cocktails (a $9 value each) then washes down fresh donut holes (a $7 value) and fudge brownie bites (an $8 value) to finish off the meal.
Owner and head chef Calvin Schneiter lives his dream every day as he fuses traditional Spanish tapas with American accents at Andalu, his first-ever restaurant venture. Schneiter learned the trade from his mother, a gourmet chef and culinary teacher, and diners at his elegant eatery savor eclectic dishes from his mind, such as duck confit dumplings with sweet chili sauce, deep-fried macaroni and cheese, and butternut squash raviolis with sage brown butter. The restaurant has earned accolades from all over the country, and the San Francisco Chronicle’s Michael Bauer praised not only the caliber of the cuisine, but the staff's "relaxed attitude" that creates a comfortable and informal atmosphere during meals and impromptu interrogations.