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Locally Sourced Food and Drinks at Morels (Half Off). Two Options Available.

Morel's Restaurant

83% of 592 customers recommend

Give as a Gift
500 bought
Limited quantity available

In a Nutshell

An onsite herb garden produces the garnishes for locally sourced entrees such as griddled duck confit and meatless meatloaf

The Fine Print

Expires Mar 15th, 2013. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Limit 1 per visit. Valid only for option purchased. Dine-in only. Not valid for happy hour specials. Must purchase 1 food item. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Locally sourced food, like WiFi, can either be found at a café or stolen from the neighbors. Avoid bandwidth banditry with this Groupon.

Choose Between Two Options

  • $20 for $40 worth of locally sourced food and drinks
  • $8 for $16 worth of locally sourced food and drinks for lunch

Chef Matt Prentice puts a gourmet spin on pigs in a blanket by enveloping apple-braised pork roulade, ham, and cherry-smoked bacon in a griddled hoagie bun ($11 for lunch), and upgrades traditional macaroni ‘n’ cheese with lobster and shrimp ($12 for a dinner side plate, $14 for lunch). To create meatless meatloaf, he merges garlic-whipped potatoes, spaghetti squash, and morel gravy ($13 for lunch, $18 for dinner). See the full lunch menu and dinner menu.


Matt Prentice, the culinary mind behind Morels, designed each of the dishes on the restaurant's lunch and dinner menus to incorporate ingredients from Michigan. An onsite garden produces herbs that chefs use for garnishes, imparting freshly picked flavor. Poached Michigan shrimp, bay scallops, and meat from Maine lobster claws decorate salads, and chefs concoct main-dish accents such as chanterelle cream sauce to dress their carefully curated pasta dishes. The spot's localized focus is especially visible in its shareable plates—the cheese tasting for two, for example, comes with cheese that may include Moody Blue savory cheesecake, chèvre from Zingerman's in Ann Arbor, Leelanau raclette cheese from Suttons Bay, and Grassfields organic fait gras from Coopersville. À la carte plates are also available to add helpings of vegetables or creative bites to any main course. Further complementing each heaping forkful, the eatery's American wine list includes selections from many Michigan vineyards.


83% of 592 customers recommend

  • “Food and service were great - we'll be back”

  • “the service was good, and fun. i would definetly go back”

  • “keep up the good work ”

  1. A

    Morel's Restaurant

    32729 Northwestern Hwy

    Farmington Hills, MI 48334


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Simple to elegant eats that emphasize fresh, organic, seasonal, and local ingredients