All reviews are from people who have redeemed deals with this merchant.
Reviewed July 24, 2013
Reviewed July 23, 2013
Reviewed July 22, 2013
What You'll Get
Tasting new, exotic flavors can be scary at first but also quite memorable, just like a dream in which the wolf that's chasing you turns out to represent your own untapped career potential. Face your hunger with this Groupon.
Choose Between Two Options
- $25 for $50 worth of international fusion cuisine and drinks for dinner
- $50 for $100 worth of international fusion cuisine and drinks for dinner for parties or four or more
Chef Peter Gallin orchestrates a dinner menu of appetizers such as wild-mushroom pot stickers with sweet chili and miso broth ($7) and entrees such as grilled pork loin medallions glazed with honey, lime, ancho chili and sage ($19) as well as cornmeal- and buttermilk-crusted catfish with sweet-onion-and-apricot marmalade and lime aioli ($19).
The Fine Print
Promotional value expires Jun 27, 2013. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Valid only for option purchased. Reservations recommended on Friday and Saturday. Dine-in only. Dinner only. Must purchase 1 food item. Not valid for happy hour menu. Not valid with Wineaux Wednesday discount. Not valid on Valentine's Day. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Applewood Restaurant and Bar
Chef Peter Gallin had just constructed a custom grill, and was stoking its first fire with applewood harvested from a nearby orchard, when the idea struck him—the name for his Northwest-centric restaurant: Applewood. Though Chef Gallin's restaurant foregrounds its Northwest heritage, it also incorporates recipes gleaned from a childhood spent living in the Asian Pacific Rim with his anthropologist and sociologist parents, as well as French cuisine, and influences from years spent in New Mexico. He incorporates these varied culinary styles while avoiding traditional dishes, instead mingling flavors such as chipotle, lime, ginger, and orange into new incarnations.
Though he favors elegant food presentation when furnishing platters of roasted duck and northwest fish, Gallin uses only regular, relatable ingredients, which make his dishes approachable for all palates and untraceable by detectives. He brews all of the restaurant's soups in-house, designing up to six unique soups each week. West Coast wines, microbrews, and desserts made in-house complement his international appetizers and main courses. The focus on simplicity extends to the restaurant's decor: framed photographs hang above potted plants on rustic side tables, and long communal tables stand next to floor-to-ceiling windows looking out onto deep pine forest. Behind a hardwood bar, flanked by exposed brick walls, hangs the giant, hammered steel apple that serves as the restaurant's emblem.