Contemporary Southern Dinner for Two or Four at Saluda's Restaurant (Up to 57% Off)

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In a Nutshell

Fried green tomatoes with pulled pork segue into shrimp and grits with bourbon cream or a grilled pork chop brined with sweet tea

The Fine Print

Expires 90 days after purchase. Limit 1 per person. Limit 1 per table. Not valid until 1/4/13. Valid only for option purchased. Reservation required. Dine-in only. Not valid for alcohol. Not valid 2/14/13. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Southern cuisine varies greatly by region, from the Cajun and creole dishes of Louisiana to the bags of granulated sugar served at Disney World. Sample the South with this Groupon.

Choose Between Two Options

$35 for a contemporary Southern dinner for two (up to a $70 total value)

  • One appetizer (up to a $12 value)
  • Two entrees (up to a $29 value each)

$60 for a contemporary Southern dinner for four (up to a $140 total value)

  • Two appetizers (up to a $12 value each)
  • Four entrees (up to a $29 value each)

The seasonally changing menu’s flash-fried, local green tomatoes served with pulled pork carve a path for entrees of shrimp and grits with roasted peppers, Dubliner cheddar cheese, and bourbon cream. Diners can also expand their palates with the Ashley Farms half duckling, where a sous-vide duck breast pairs with a confit leg alongside a sweet-potato purée.

Saluda's Restaurant

Saluda's Restaurant celebrates many histories. Its solid mahogany bar was part of Philadelphia's Blakely Hotel in the late 1800s, its walls sport vintage European posters advertising festive drinks, and its menu pays homage to timeless Southern staples, from shrimp and grits to artfully grilled rib eyes. Perhaps the greatest nod to the past is the building itself, which was constructed after World War I as a VFW officers club. There, veterans would gather to carouse and reminisce, fostering a convivial tradition that Saluda's has since restored and nurtured.

Executive chef Blake Fairies fuels the animated atmosphere with dishes whose down-home roots benefit from French and Italian influences. His prime concern is freshness—in an interview with Undefined magazine, he revealed how his fish du jour is often prepped the day after his friend Mark, a member of Abundant Seafood in Charleston, lures it onto his boat with promises of a free tropical time share. Like much of the kitchen's produce, chef Blake’s flash-fried green tomatoes come from local farms, and his entrees incorporate seasonal ingredients to complement ones imported from across the world. The results are plates that blend classic taste with inventive zest: steaks in black-truffle butter, helpings of handmade pasta, and pork chops brined in sweet tea. At the bar, guests can peruse more than 300 wines as well as cocktails and small-batch bourbon.

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