Without restaurants, waiters would purposelessly wander parks all day, folding swans out of actual swans. Keep their hands occupied with this Groupon.
Choose Between Two Options
- $8 for $16 worth of upscale pub fare and drinks for lunch
- $12 for $25 worth of upscale pub fare and drinks for dinner
The pub's dinner menu showcases cod fish and chips ($15) and natural beef meatloaf with basil, mozzarella, and stewed-tomato ragout ($15). For lunch, portabella-mushroom paninis ($9) co-star with sausage penne with garlic cream sauce ($10).
The Highcliffe
The Highcliffe pub operates under one straightforward motto—"eat, drink, and be merry"—and its casual setting, menu of upscale pub fare, and expansive selection of beer, wine, and cocktails enables diners to do just that. The pub is housed in a historic building that was constructed in 1922. Dining rooms, special event rooms, and a massive grand ballroom stretch across the facility, each characterized by high ceilings, hardwood floors, and a sophisticated absence of plastic lawn flamingos. Hanging lanterns illuminate a lengthy wooden bar, and balls clatter across two antique pool tables in a private billiards room.
When not greeting guests as they enter the kid-friendly pub, Glenn Louie––who co-owns the gastro pub with his wife Barbara––captains the kitchen, directing the line cooks and wait staff. At his side is chef Brian Moore, who executes a unique, yet unpretentious menu of English and American pub fare inspired by Allium and Brasserie Montmarte’s Chef Pascal Chureau, infusing gourmet ingredients into classic recipes for burgers, fish 'n' chips, and mac 'n' cheese. In addition to its daily offerings, the kitchen also draws up custom menus for weddings and special events, which it hosts frequently throughout the year.
The Highcliffe
The Highcliffe pub and eatery operates under one straightforward motto—"eat, drink, and be merry"—and its welcoming, causal setting, menu of upscale pub fare, and expansive selection of beer, wine, and cocktails enables diners to do just that. The restaurant is housed in a historic building that was constructed in 1922. Dining rooms, function rooms, and a massive grand ballroom stretch across the facility, each characterized by high ceilings, hardwood floors, and a sophisticated absence of plastic lawn flamingos. Hanging lanterns illuminate a lengthy wooden bar, and balls clatter across two antique pool tables in a private billiards room.
When not greeting guests as they enter the kid-friendly pub, Glenn Louie––who owns the pub––captains the kitchen, directing the line cooks and wait staff. At his side is chef Brian Moore, who executes a unique, yet unpretentious menu of English and American pub fare, infusing gourmet ingredients into classic recipes for burgers, fish 'n' chips, and their signature mac 'n' cheese. In addition to its daily offerings, the kitchen also draws up custom menus for weddings and special events, which it hosts frequently throughout the year.