What You'll Get
What You Get
$45 for a three-course gastropub dinner for two (up to $68 total value)
- Two shares (up to $12 value each)
- Two entrees (up to $22 value each)
- One shared mousse dessert ($8 value)
How It Works
Reservations may only be made at times available on Groupon. You may select “Buy & Book” to book at purchase, or book later by following these steps:
- Purchase deal
- Visit “My Groupons” or tap the mobile app to make a reservation
- Select day and time online to secure reservation
- Show up for your reservation and mention your name and the word “Groupon” to the host—they’ll be waiting to welcome you.
The Fine Print
Promotional value expires 120 days after purchase. Amount paid never expires. Must schedule reservation on http://www.groupon.com. Offer valid only at scheduled reservation time. No refunds if you do not show up for your reservation. Cancellations permitted up to 120 minutes prior to your reservation. Limit 1 per person. Limit 1 per visit. Limit 1 per table. Dine-in only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About 180° @ the DRB
Ryan Martin likes to play with his food, not because he's bored with it, but because he's passionate about it. As the chef at 180° @ the DRB, he employs everything from blowtorches to liquid nitrogen, all in the name of gastronomy. Soon, he’ll be introducing a small-plates menu that utilizes molecular gastronomy in each dish. For now, try the chef's casual menu, which features some of his favorite ingredients and techniques.
Instead of searing food, the Anti-Griddle flash-freezes it instantly. The restaurant uses this tool for a mixed-green salad topped with candied peanut and frozen rice wine vinaigrette, which melts slowly atop the greens.
Every day, the chef and his staff craft ice cream to order using liquid nitrogen, which freezes bases instantly without using binders or additives.
“It’s one of the oldest techniques,” Ryan said. He even uses it to make garlic and onion powders for the eatery, evidence that he takes the term “from scratch” very seriously.
Marrying two culinary favorites, candied bacon pops up in several dishes at 180° @ the DRB, including its grilled-cheese sandwiches and tuna tataki. The sweet and savory treat can even be ordered by the slice.