Chef Laurent Guillaume, who has helped open hotels and restaurants in Paris, brings years of culinary expertise to Chouquet’s menu and adorns time-tested continental fare with surprising New World elements. Attentive servers emerge from the kitchen carrying escargot and niçoise salads, cruising past sleek stools at a bar accented by swirls of natural wood grain and designed by Dominique Maxime Genauzeau. On the patio, diners soak up the sun or choose least-favorite clouds for a sky writer to edit out. The dining room's sand-hued walls and burnt-orange accents resound with the sounds of glasses clinking together, bearing more than 70 wines from Europe, South America, and the Pacific Northwest and a rotating selection of draft beers from France and the United States.
If two heads are better than one, then two cuisine-noggins fused into one restaurant-body are better than one. Support admixed eateries and your local thesaurus with today’s Groupon: for $20, you’ll get $40 worth of delicious French-Japanese fusion fare for lunch or dinner at Bushi-Tei, an epicurean hybrid that helps you to expand your cultural palate. 1905: Einstein's famous equation, E = mc2, hypothesizes a fusion-style reaction, while Einstein himself hypothesizes a romance between Meg Ryan and Tim Robbins. 1946: Designer bombs tested at Bikini Atoll create a variety of decorative cloud shapes, including beach ball, dolphin, and silhouette of the United States. 1978: Attempts to use nuclear fusion to prevent magician David Copperfield from appearing on TV are largely successful. 2010: Simultaneous, worldwide experiments with nuclear fusion result in the renewed popularity of player pianos and the transformation of friendly cats into gigantic-instrument-of-mayhem cats.
Ever since first exposing raw ingredients to heat in 1991, the French have been expanding the possibilities of cuisine through subtle innovation. Today’s Groupon explores the virtuosity of French fusion with $40 worth of specially crafted food and drink at Panam for $20. This new restaurant in the Castro shows off its fanciful new digs with mouth-applauding tastes.
Executive chef David Bazirgan uses local, organic, and seasonal ingredients to create delicious French cuisine. Begin your culinary quest with fried squash blossoms ($12) stuffed with goat cheese, mozzarella, pistou, and aged balsamic, or wind your tongue buds around the Snake River Kobe beef tartare ($16) served with capers, shallots, and toast points. Continue on to the enticing entrees, such as the sautéed Alaskan halibut ($31), which harmonizes green-garlic purée and spring vegetables with a black-truffle emulsion, and the ratatouille, which flirts with a potato and fennel gratin and market vegetables ($20).