Since this is everyone's first Groupon, we'll briefly explain how it works. Each day, we offer an unbeatable deal on the best of New York: restaurants, spas, theater, events, and more. By promising businesses a minimum number of customers, we get discounts you won't find anywhere else. We call it "collective buying power!"
While inanimate objects with the power of flight often terrify the muffin-eating masses, aerodynamic aprons are known for their compassionate cuddling and fantastical ribbon dancing. Flying Apron Bakery freshly prepares delicious edibles for the consumption and digestion of all. High-quality organic products, from whole-grain, wheatless flours to non-hydrogenated oils, are creatively employed to compose an overflowing menu of thoroughly vegan, gluten-free, and wheat-free goods. Morning fare includes carrot muffins sweetened with pure fruit juice ($3.25) and sticky pecan cinnamon rolls inspired by organic brown-rice flour and garbanzo-bean flour ($4.25), while cookie jars swell with Macaroon Mountains ($2.45) and pumpkin cookies full of dried apricots, walnuts, and stevia ($1.95).
Just as founders Timothy and Katherine Sharpe depended on a healthy diet when their family faced major health scares, Chef Hugo Tapia crafts each dish at Graces 5 around the health of his diners. noodles It starts with an allergen-free kitchen exempt of gluten, cow's milk, soy, and peanuts. From there, the chef uses sustainable and line-caught ingredients from local farms and suppliers whenever possible to craft seasonal items such as slow-cooked Australian lamb shank and zucchini. Guests can fill out a food allergy profile so servers can directly match their allergies with appropriate dishes and alterations; the staff also accommodates visitors' diets by suggesting safe dishes and substitutions.
To wash down Chef Hugo's healthful bites, diners can choose from a menu of gluten-free beers along with organic, biodynamic, and sustainable wines. There are also numerous signature juices made on-site at the organic juice bar.
Every day of the week, the kitchen at Sunflower is cooking different fresh, to-go meals. On Mondays, busy diners looking for a quick bite can pick up a bacon brie apple sandwich or cobb salad. On Tuesdays, it’s french onion soup and chicken salad. Every day, macaroni and cheese emerges hot from the kitchen as a single entree or in family-size portions to feed kids, spouses, and evil twins kept hidden away in the attic.
Though nonculinary pursuits first brought Le Petit Terroir’s owners, Dave and Karin Shoup, to Europe, the pair was quickly taken by regional Parisian and Italian food. Inspired by the continent’s open-air markets filled with fresh meats, cheeses, and produce, Dave and Karin sought to build their own Mediterranean-style bistro that incorporated the tastes of the Pacific Northwest. They hired chef de cuisine Jason Custer to develop a menu that would reflect these interests, dotting dishes with housemade sausage, fresh-baked breads, and herbs and flowers from the onsite garden. Meats, which help to build plates of house-crafted charcuterie, all come from the Northwest, forming the base of freshly prepared meals available for dining in, catering, or eating while running from several bulls.
The most geographically and culturally authentic bites at CurriBox are lemon and mango pickles imported straight from India. But the restaurant's cooks masterfully conjure traditional Indian flavors just fine with more local fixings, which they assemble into nearly 75 dishes. A clay tandoor oven bakes all roits and naans, as well as boneless chicken, which the culinary team stirs into mildly spiced butter cream. Other entrees incorporate CurriBox's housemade ingredients, from hand-crafted cheese cooked in spiced gravy with peas to marinated lamb doused with nuts and fresh cream sauce. Besides dine-in feasts, CurriBox's cooks prepare food for takeout and even cater feasts for weddings, birthdays, or birthdays for each taste bud.