Going out to eat allows you to enjoy fine dining without having to procure exotic ingredients or build a sommelier out of an old computer. Lap up luxury with this Groupon.
Choose from Four Options
- $65 for two appetizers, two entrees, and one bottle of wine (up to a $132 value) on Sunday–Friday
- $65 for two appetizers, two entrees, and one bottle of wine (up to a $132 value) on Saturday
- $129 for four appetizers, four entrees, and two bottles of wine (up to a $264 value) on Sunday–Friday
- $129 for four appetizers, four entrees, and two bottles of wine (up to a $264 value) on Saturday
Appetizers (up to a $14 value) include ceviche with watermelon and yuzu, a canary-yellow citrus fruit from East Asia. Entrees (up to a $32 value) include trout with pureed asparagus, chickpea fries, with salmoriglio sauce as well as duck with heirloom vegetables, wild-berry glaze, and dirty wild rice. Patrons choose between a wine selection of chardonnay and cabernet sauvignon (up to a $40 value).
“The name suggests abundance,” a writer for the New York Times said, “the promise of the sort of bounty found in Dutch still lifes of tables overflowing with dewy comestibles.” That plenteousness is curated by chef Joseph Trama, a 30-year veteran whose skills were forged in eateries such as Quilted Giraffe and Ann Howard’s Apricots. In the restaurant, splashes of color leap from crimson beet essence, kaleidoscopic heirloom tomatoes in burrata cheese, and seasonal baby vegetables, reinforcing the sensation that one is looking into an oil painting.
Further attesting to the transportive power of the food, a writer for Westchester Magazine suggested that those unable to get to the beach simply dine upon the eatery’s Chatham cod with fingerling potatoes: “Sure, you’re all pale and woefully free of sand, but this dish of milky cod with sprightly Romesco sauce will get you through at least a few more weeks.” Silverware chatters against those plates of cod or duck with dirty wild rice on the sun-dappled outdoor patio. The sound drifts inside, where chandeliers shiver above semiprivate nooks in a wine cellar, and glass of wine and cocktails click together. Much like the moustache of spy, the beer menu changes frequently, though it has included offerings from Ommegang, where brewers recreate Belgian beers with European hops and notes of coriander, orange peel, and ginger.