Dining at a restaurant lets you enjoy a nice meal without having to clean the dishes, or watch the man who claims he’s your “roommate” eat everything off his ax. Enjoy more refined table manners with this Groupon.
Choose from Three Options
- $10 for $20 worth of lunch or brunch
- $10 for $20 worth of lunch for two or more Tuesday–Friday
- $20 for $40 worth of lunch for four or more Tuesday–Friday
- See the lunch and brunch menus.
Lunch guests can enjoy signature sandwiches such as the duck club, which includes pan-roasted Indiana duck breast, house-made pepper-pear jam, avocado, applewood-smoked bacon, alfalfa sprouts, and dijon aioli on marbled rye; the chili-glazed ahi tuna sandwich with wakame slaw and lemon-wasabi aioli on brioche; or the half-pound Deleece burger with caramelized onions, house-made bacon jam, avocado, and Wisconsin aged white cheddar on a brioche bun. Add steak, chicken, shrimp, or salmon to any of the restaurant's fresh salads for an additional fee.
At Deleece Restaurant, fillets of caramelized salmon and cuts of heritage Berkshire pork don’t just sit on plates—they transform into edible works of art. The chef drizzles dishes with swirls of pear-ginger sauce, sprinkles microgreens over geometric plates, and coaxes tuna tartar into gravity-defying towers. The mastermind behind these globally influenced creations is Chef Ernesto Palaia, who also works to fill meals with organic produce and heirloom varieties. The menu brims with upscale meats, from Indiana duck breast and Amish chicken to the Nueske's bacon that crowns a club sandwich. Palaia also plumbs the ocean for fresh seafood such as Prince Edward Island mussels and plump diver scallops, which he prepared for Ben Hollis when the television host visited Deleece for a W.I.L.D. Lakeview feature. Palaia’s contemporary seasonings for these dishes range from lemongrass-chili aioli and lime-agave-nectar yogurt to fig-mostarda sauce. Burgers might brim with everything from house-made bacon jam to Wisconsin aged white cheddar.
Despite the sophisticated nature of its culinary offerings, Deleece maintains a down-to-earth atmosphere in its new location next to the Mercury Theater. Owners Lynne Wallack and John Handler preserve the warm, neighborhood feel of their previous location—where they resided for 16 years—with the help of staff members such as Anthony, their expert bartender. He and his staff craft specialty drinks ranging from a summery lemon-basil manhattan to a wintery smoldering hot toddy, which can soothe throats raw from shouting advice at movie characters at the Music Box Theatre a few doors down. Tipplers can also sip more than three dozen wines and beers from Belgium and Ireland or brewed right at home in Illinois and other Midwestern states.