All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Fine-dining establishments give you options, such as soup or salad, and silver platter or wax-paper-lined top hat. Celebrate good taste with this Groupon.
Choose Between Two Options
$45 for a New American dinner for two (up to a $96 total value)
- One appetizer (up to a $14 value)
- Two entrees (up to a $64 value)
- Two glasses of wine (up to an $18 value)<p>
$90 for a New American dinner for two (up to a $192 total value)
- Two appetizers (up to a $28 value)
- Four entrees (up to a $128 value)
- Four glasses of wine (up to a $36 value)<p>
Appetizers on the dinner menu have included sea scallops drizzled with truffle oil, and the list of main dishes has featured italian eggplant paired with fresh mozzarella and fire-roasted tomatoes as well as Angus short rib served with sweet-corn polenta and wild mushrooms. View the wine list here.<p>
The Fine Print
Promotional value expires May 1, 2013. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. Reservation required, subject to availability. Open Table reservations not accepted. Saturday reservations accepted for 4:00 p.m. - 5:30 p.m. and 9:00 p.m. only. Dine-in only. No substitutions. Not valid with specials. Not valid on Tuna Tartar appetizer or Strip Steak entree. Not valid on holidays. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About 490 West
Executive chef Pat Ippolito may be a culinary professional, but his mother, Norine, makes the tiramisu at his restaurant. As the New York Times noted in its favorable review, the seasonally changing gourmet meals at 490 West are often a family effort. Ippolito comes from a restaurant family, and on the weekends, Norine and his wife, Meredith, help him prepare his upscale bistro cuisine in the white- and taupe-hued dining room.
The plates they carry are strewn with artfully assembled dishes: wildflowers perch atop stacks of shrimp and greens; vibrant, fuschia-streaked sprouts crown a fillet of just-caught fish; and sun-yellow sauce highlights a row of mussels. However, Ippolito and his family don't just choose ingredients for their beauty; they collect organic and locally acquired produce whenever possible, and every fish is wild and brought to the kitchen the very day it's served. No added antibiotics or hormones sully the menu's natural meats, and there are even some gluten-free dishes available—but they don't respond well to pickup lines. Examples of these conscientiously culled inputs include escargots exalted by the Times, steak, baked brie, and salmon. A tasting menu whets appetites for crab cakes, and a prix fixe menu showcases multiple-course specialties.