Without restaurants, professional chefs would channel their creativity into constructing elbow-macaroni necklaces and performing rhinoplasty on snowmen. Celebrate inventive restaurateuring with today's Groupon to 5th Elementt Restaurant. Choose from the following options:
- For $39, you get a three-course meal for two (an $81.75 total value). The three-course meal includes:
- Two appetizers (up to $12.95 value each)
- Two entrees (up to $24.95 value each)
- One dessert (up to $5.95 value)
- For $20, you get $40 worth of anything on the dinner menu. Entrees range from $12.95 to $24.95.
- For $12, you get $25 worth of anything on the lunch menu. Entrees range from $8.95 to $11.95.
At 5th Elementt, Chef Johnee S. weaves traditional Indian ingredients into contemporary gourmet fare. To open the meal, appetizers such as the lamb kebab and vegetable samosa melt joust for the affections of diners' palates. Guests can break from noshing to admire 5th Elementt's saffron-hued interior before delving into entrees such braised lamb shank in garam masala–infused tomato sauce. The grilled Atlantic salmon surfs toward tables on waves of bengali curry sauce, and the savoury saag paneer sates vegetarian diners. Dessert inaugurates the sugary reign of classic Indian sweets such as pistachio kulfi. Additionally, diners can sample a selection of wines that spans the globe like a bear hug from the moon.
5th Element Restaurant
Elegant five-star hotels. The United Nations. Bustling cruise ships. For Chef Johnee Savarimuthu, no venue is too intimidating. Since completing his training at the Culinary Institute of America, he's prepared meals for international luminaries in kitchens around the globe. After years of wayfaring, he settled in Toronto, bringing his flair for food to the prep stations of 5th Element Restaurant. Open since 2006, the restaurant made a immediate splash with local diners when it was named an official restaurant of that year's Toronto International Film Festival. Praised at the time by the Toronto Star for its "primo location" and "trendy Indian-Mediterranean fusion food," the restaurant continues to turn out memorable meals today. Inside the dining room, the warm smell of curry wafts up from the sleek tables that line a long banquette. Menus change every 30-45 days to keep flavors fresh, but past praise-earning dishes include "Indo-Med dishes such as halibut, Goan-style strip sirloin and pork ribs marinated in mango chutney." No matter the dishes at hand, meals always pair well with selections from the wine list; behind the bar, resident mixologists also shake up lychee, mango, and French martinis.