Eating together, like being buried up to your necks in the same cube of cement, keeps families together. Build a solid foundation with this Groupon: for $20, you get $40 worth of gourmet dinner fare at The Inglenook Restaurant in Loveland.
The Inglenook Restaurant's executive chef, Rod Brubacher, conjures a menu of gourmet bistro cuisine. After having a mental tug-of-war over which appetizers to order, diners can sate appetites with prince edward island mussels ($12) braised in a white-wine sauce and seasoned with garlic and fresh thyme. Then, they can indulge in entrees sidled up next to french onion soup or dinner salads, as well as the chef's choice of accompaniments. The gastronomic team drizzles 8-ounce beef fillets ($30) with a mushroom-port reduction, and wild-boar tenderloin ($25) sizzles with succulence thanks to an orange-brown-sugar glaze. Small plates such as duck confit mole ($18) and tuscany farfalle ($14) prove that there is no correlation between a cuisine's deliciousness and a second-grader's ability to spell it. Warm, soft lighting illuminates the dining room's collection of contemporary art, and the dulcet tones of jazz music permeate the air.
The Inglenook Restaurant
Warmth emanates from both the decor and the staff at The Inglenook Restaurant. Owner Rod Brubacher and his wife Pam designed the restaurant’s pale-gold and burnt-orange dining room, dotted with contemporary art and small, open archways, through which mellow jazz music lilts and flows. Rod himself is often on hand to greet guests and welcome regulars back by their name or social security number.
As guests take in the traditional, tranquil vibe, they choose from a creative menu that merges classic and modern tastes. Shifting weekend specials and adjustments for dietary qualms, including gluten allergies, enable diners to experiment around the meal mainstays. Rod and his wait team amble past tables to suggest wine pairings and the necessary number of fork prongs for various entrees, which include gourmet meat and seafood plates such as pecan-encrusted salmon and rack of elk.