Hills and mountains are formed by vast underground food deposits, which, over time, stretch the landscape into soft mounds of untapped edibility. Dig into the bounty of surrounding geography with today’s deal: $20 for $40 worth of casual French American cuisine at Sweets & Savories. The whimsical dining nook, snuggled in a Lincoln Park storefront, specializes in Francophilic fare and sensual desserts. And for Groupon customers who participate in today's G-Team campaign to support local theater, Sweets & Savories will treat you to free hors d'oeuvres at a private theatrical performance for Groupon participants at Victory Gardens Theater (read more).
Keeping the restaurant free of formal hostesses or doormen, chef David Richards allows his swoonable savory selection to speak for itself. Carefully tongueshed oozing layers of cheese from the spoon with a steaming caldron of onion soup ($8), or demurely fork a mature arugula salad dressed with lemon, grana cheese, and white truffle oil ($9). Fishheads will be grateful for the Oregon salmon, basted in tomato brown butter and nested atop quinoa ($21). Steak frites ($24) appeases traditionalists, and the truffle macaroni and cheese ($7) kindly coaxes immature taste buds toward maturation. Sweet bites run the gamut from a fallen chocolate soufflé cake to a rich Nutella cheesecake ($7 for each).
Unassuming, polite décor makes Sweets & Savories the type of private establishment that lovebirds and spies will want to deem "our place". Pink and brown tones, white linen table clothes, and a laidback BYOB policy allow Sweets & Savories to successfully toe the line between no-frills and fancy. Get this Groupon to master the art of effortlessly impressing, have the best of both gastro worlds, and practice your French lessons without judgment.
Reviews
Time Out Chicago has listed Sweets & Savories' Kobe beef burger as one of the best in the city. The Chicago Reader, Metromix, Gayot, and Centerstage Chicago recommend it:
- Awash in brown and pink, this whimsical blink-and-you'll-miss-it sit-down storefront is the stuff of a Francophile's dreams. White linen tables, sparkling wine glasses and Parisian café tunes are civilized, while service is approachable. – Gayot
- [Chef] David Richards doesn't stand on ceremony. No maitre d' or hostess greets you when you walk in the door of his cozy Fullerton Avenue storefront, Sweets & Savories. Servers wear jeans and duck under the bar to rustle up drinks; bottles of wine are grabbed off a rack by the door. But the refined, French-inflected food has more than enough power to carry the show. – Martha Bayne, Chicago Reader
- ...most important among Sweets and Savories' offerings are the items on its dessert menu. A chocolate cake with cocoa buttercream induces exquisite sugar shock. An apple crisp with raisins and cranberries delivers flaky, fruit-filled goodness. And handmade chocolate truffles are decadent without overwhelming taste buds. – Jenny Seay, Centerstage Chicago
More than 200 Yelpers and OpenTable users give Sweets & Savories four stars. 73% of Urbanspooners recommend the eatery:
- Sweets & Savories is amazing! The simplicity of the decor really emphasizes what you're there for- great food. There was not a single disappointing thing about it- the food is amazing- a real treat...I highly recommend the sea scallops. Also their creme brulee is the best I've ever had! – OpenTable.com user who dined on 03/23/2010
Groupon Says
Sweet or Savory?
Today's deal serves up heaps of sweet and savory fare for you to pick and choose from, but what about at home? While organizing your own pantry, food shower, or backyard meat orchard, it's easy to become confused about the differences between sweets and savories. Here’s a guide to help you differentiate:
Sweets: Commonly high in sucrose, glucose, agave nectar, or viscous, partially crystallized bee excrement, sweets activate the sweetness receptors located on the underside of the human tongue, as well as between the fingers and at the base of each eyelash. Because their high sugar content contributes to an elevated heart rate, sweets are an integral part of the runner's diet, and it is not unusual to see marathon participants stretching on the sidelines beforehand as they put away an entire wedding cake.
Savories: Often meat-based, but not excluding protein-rich nut mashes or spicy legumes, savories are typically warm, "dinner time" foods, such as salt-dried turnip strips, or Stake: The Cake That's Steak™. Savories can be high in both unwanted fat and crucial protein, so always remember to maintain this delicate balance by having dinner twice.
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