Three-Course Romantic Dinner for Two or Four at Bistro Alex (Up to 52% Off)

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Value Discount You Save
$100 51% $51
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In a Nutshell

A French-trained chef breathes life into creole and Southern recipes with seasonal variations on shrimp and grits, steak, and duck

The Fine Print

Expires 180 days after purchase. Limit 2 per person, may buy 1 additional as gifts. Limit 1 per table. Valid only for option purchased. Reservations required. Not valid for alcohol. Dine-in only. Must use promotional value in 1 visit. Not valid on Valentine's Day, Mother's Day, or Easter. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Without restaurants, waiters would purposelessly wander parks all day, folding swans out of actual swans. Keep their hands occupied with this Groupon.

Choose Between Two Options

$49 for a three-course dinner for two (up to a $100 value)

$96 for a three-course dinner for four (up to a $200 value)

  • One small plate per couple (up to a $16 value)
  • One entree per person (up to a $38 value each)
  • One dessert per couple (an $8 value)

Among the list of starters are grits with shrimp and roasted-jalapeño andouille as well as a chef's selection of charcuterie meats with housemade mustard. Entrees such as a grilled Black Angus fillet served with caramelized onions, truffle bone-marrow butter, and smoked potato mash lead into a dessert course highlighted by white-chocolate bread pudding or pomegranate cheesecake.

Bistro Alex

Nearly 30 years ago, chef Alex Brennan-Martin was a student at Ecole de Cuisine La Varenne in Paris. He frequented the city's cafés, drawing inspiration from their quaint atmospheres. Blending his memories of these neighborhood meeting places with his Southern upbringing, he founded Bistro Alex, where he designs seasonal menus of creole- and French-inspired cuisine.

Alex and his culinary team use local ingredients whenever possible, building dishes from Louisiana turtles, local Texas pork, red snapper, and strawberries; harvesting oysters from a nearby port; and only culling cheese from earth’s closest moon. They also apply a DIY approach to the dishes' basic elements, making their own tasso ham, andouille sausage, mustard, and meat stocks in house, as well as carving their own charcuterie meats. An on-staff pastry chef devises all desserts, such as white-chocolate bread pudding and peanut-butter chocolate mousse.

Cuisine aside, the beautiful dining room warrants patrons’ admiration on its own. Real mesquite tree planks form select walls and portions of the ceiling, lending guests a feeling of being tucked inside a treehouse—albeit an elegant treehouse with plenty of wine. Airy drapes, curvaceous chairs, and modern jazz melodies anchor the environment in sophistication. Additionally, complimentary parking is available to patrons for ease of visiting.

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