Dining etiquette calls for you to keep your elbows off the table, place a napkin on your lap, and make unflinching eye contact with the chef throughout the meal. Set your sights on dinner with this Groupon.
Choose from Four Options
$45 for dinner for two, valid Friday or Saturday (up to an $81 total value)
- One appetizer (up to a $13 value)
- Two entrees (up to a $29 value each)
- One dessert (up to a $10 value)
$80 for dinner for four, valid Friday or Saturday (up to an $162 total value)
- Two appetizers (up to a $13 value each)
- Four entrees (up to a $29 value each)
- Two desserts (up to a $10 value each)
$35 for the above dinner for two, valid Sunday through Thursday (up to an $81 total value)
$70 for the above dinner for four, valid Sunday through Thursday (up to an $162 total value)
The menu’s appetizers warm up appetites with truffle-enriched mac and cheese ($9) before yielding to entrees including bone-in veal chops ($29), pan seared diver scallops ($25), or the famed Union Burger ($13).
The Union Kitchen
As he passed another lazy afternoon at Purdue University’s student union, Paul Miller had a flash of sudden, delicious inspiration. He wanted to capture the feeling of camaraderie he shared with his fellow students, to create a place where people could gather for good company and good food long after graduation ended. He kept that dream with him through years in the restaurant industry, finally giving his vision form as The Union Kitchen, a joint venture in contemporary global cuisine with chef Juan Arellano.
Even though the restaurant mirrors Paul’s collegiate experience, the food within is a far cry from the typical dorm cafeteria fare–in fact, H-Texas magazine added The Union Kitchen to its "Culinary Stars" list in the Best Burger category. The menu features flavors and techniques borrowed from France, Italy, Mexico, and beyond, which take shape in dishes ranging from paremesan-crusted chicken and chophouse steaks to small plates filled with baked brie, prosciutto-wrapped asparagus, or PEI mussels. To stay on top of the calendar, Paul and Juan hit local farmers’ markets bi-weekly to suss out the freshest seasonal ingredients for use in their cuisine. They also borrow spare pitchforks, the best utensil with which to tackle their famed Union Burger. The monstrous tower of meat, bun, and onion rings slips other flavors in between its layers, from pecan-smoked bacon to barbecue-smoked aioli. This dauntingly delicious combination is part of what earned it rave reviews from local reporters and bloggers alike.