Restaurants in Pflugerville

Welcome to Groupon Austin! For our inaugural deal, $25 gets you $50 worth of grub and guzzle at the Woodland, located at 1716 S. Congress Ave.

Today's Groupon gets you $60 worth of French cuisine for $30 at Aquarelle Restaurant Français, the elegant restaurant the Austin Chronicle calls "one of a handful of restaurants bold enough to offer rabbit, sweetbreads, and other organ meats to the sometimes squeamish Austin palate." It serves gourmet cuisine, such as black truffles and fresh duck foie gras, in a romantic turn-of-the-century home in downtown Austin.

Today’s Groupon gets you $50 worth of eclectic fine food and drink for $25 at Paggi House, the restaurant and historic Austin landmark where—rumor holds—Robert E. Lee once stayed. The Austin Chronicle says Paggi House “has just about everything going for it – good food and drink, good service, and good design.” Follow @Groupon_Says on Twitter.

Head for Mexico's delicious, gooey center with today's Groupon: $20 gets you $40 worth of authentic Mexican fare at Hecho En Mexico, the charming little cocina in south Austin. Hecho En Mexico strives to bring the traditional flavors of Mexico north of the Rio Grande (which means Big Grand in Spanish) with service that's as warm and friendly as recently prepared ground beef molded into a smiley face.Follow @Groupon_Says on Twitter.

In 2002, when asked about his role as sous-chef at the wildly successful Castle Hill Cafe, Michael Taddeo told the Austin Chronicle, “We have lots of fun doing what we do”. Yet, following executive chef David Dailey’s retirement, Caste Hill’s co-owner, Cathe Dailey, decided to temporarily close the café’s doors and focus on a rebirth of sorts, refurbishing everything from the eatery’s menu and 110-year-old home to its very name. Today, Chef Taddeo has taken the reins in the kitchen at the resurrected café—Corazon at Castle Hill—where he and much of the old staff continue to churn out upscale Mexican cuisine tweaked with a few changes. Today’s menu adapts to the seasons, with the chef using products that are fresh and locally available; when the Austin Chronicle's Mick Vann visited during the winter months, he sampled warm comforting plates of flautas carnitas and arrachera beef, calling them a “huge winner” and “wonderful.” Yet, in the summer, chef’s menu consists of lighter tastes, including shrimp enchiladas, potato-corn sope, and pork tenderloin roasted over a boy scout’s campfire. Red-clothed tables set with white napkins and small vases of fresh flowers give diners a visual clue to the eatery’s elegant-yet-comfortable vibe. Customers’ eyes also wander to the dining room’s vibrant orange walls, which house Cathe’s personal touches including Mexican folk art culled from her personal collection.

Today, hundreds of people gather at The Melting Pot’s more than 140 North American locations to cast romantic spells over one another as they dip breads and vegetables into melted cheese and share meats and seafood prepared in oil. They all wield double-pronged spears—or fondue forks—to suspend the tasty morsels of their choice in the ambrosial selections before them, which are cleverly heated by stovetops built into each and every table in The Melting Pot's restaurants. The chefs prepare most platters in sizes best shared by two, making the venue ideal for date nights or reunions with twins who left 10 years ago to study the art of fondue.

At The Melting Pot, staffers use the restaurant to invest in their community as well. They host charity events, school fundraisers, and even run a program to reward straight-A students with a free fondue dinner.