They say eating at a good restaurant can make you feel like a king, but historically kings always had to eat in their castles and probably alone. Feel better than royalty with this Groupon.
Choose Between Two Options
- $20 for $40 worth of locally sourced cuisine for dinner
- $40 for $80 worth of locally sourced cuisine for dinner for a table of four or more
Guests sup from a seasonal, sustainable, ever-changing menu of dishes, such as a beet salad with goat and blue cheeses with candied walnuts ($10), pan-seared jumbo scallops with Virginia chorizo and salsa verde ($18), sweet potato gnocchi with duck confit and tarragon crème ($18), and Carolina shrimp and grits with tasso ham and parmesan cheese ($20).
Mezzanine's Chef Todd Johnson loves creating fine cuisine from local, sustainable food sources. His restaurant has garnered numerous accolades, including 2009 Restaurant of the Year from Style Weekly magazine and a nod from the New York Times.
Johnson's work as a master chef has led him all over the world, but he celebrates his deep Virginia roots by sourcing from farms and fisheries throughout the state, resulting in an eclectic menu full of diverse flavors and fresh ingredients. Daily-printed menus feature creations whipped up from whatever produce, meat, and seafood is readily available. The chorizo, mushrooms, and Polyface Farm chicken come from Virginia, as do oysters served on the half-shell with drizzles of spicy sriracha aioli. You might also find Aspen Ridge rib-eye steaks and Sunday brunches of lobster omelets, fried-green-tomato BLTs, and Carolina shrimp and grits.
Mezzanine's intimate, two-tiered dining room fosters a relaxed and jovial atmosphere, and a covered patio accommodates outdoor diners during warmer months. Small tables, ideal for conversation and morsel stealing, lean their weight into hardwood floors as ambrosial aromas delicately waft by, unable to contain themselves within the kitchen.
95% of 176 customers recommend
“Great food and great service! ”
“Love this place - love the farm to table sourcing of food and deliciously different dishes served”
“Staff was very nice but required reminding about a few things. Also,when did restaurant patrons become 'guys?' We were called guys numerous time throughout the evening.”