All reviews are from people who have redeemed deals with this merchant.
What You'll Get
The first European explorers set sail with hopes of finding new, exotic spices to placate the palates of epicurious monarchs, but all they found were heaps of inedible gold. Pick up where they left off by broadening your mouth's horizons with today's Groupon: for $15, you get $30 worth of continental cuisine at Bistro 27.
Chef Carlos Silva and his team of meal-making artisans delight Bistro 27's patrons with European-inspired cookery, all within the elegant confines of wraparound windows and 20-foot ceilings that reverberate the sounds of clinking cutlery and cheerful conversation. Commence chew-infused chats about your favorite Dewey Decimal class over a plate of fettuccine di mare, a sea-faring amalgamation of homemade noodles, jumbo shrimp, scallops, calamari, and mussels backstroking through a spiced tomato sauce ($18), or savor bites of bœuf à minute, a hearty helping of succulent beef sirloin swathed in cabernet shallot butter and served with sweet potatoes and fries ($21). Thirsty throats can punctuate forkfuls of homemade beef ravioli ($15) with sips from Bistro 27's extensive wine list, which includes modestly priced sippables and award-winning selections.
The Fine Print
Promotional value expires Jul 4, 2011. Amount paid never expires. Limit 1 per person. Limit 1 per table. Dinner only. Not valid 2/11-2/14. No cash back. Tax and gratuity not included. Not valid with other offers. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Bistro 27
Windowpanes stretch from the floors to the 20-foot ceilings at Bistro 27, flooding the spacious dining room's wood floors and white tablecloths with natural light throughout the day. This sense of refined comfort extends to Brazilian-born chef Carlos Silva's menu of French- and Italian-inspired cuisine, which draws from the passion he developed while studying classical European cuisine in culinary school.
After immigrating to America in 1993, Silva honed his techniques by manning the stovetops in a French café, an Italian eatery, and an Easy-Bake Oven focus group, polishing the skills he would eventually use to develop his menu at Bistro 27. In addition to house-made pastas, the kitchen also fills diners' plates with high-end proteins such as Wagyu Kobe-style beef, cage-free chicken, and Scottish salmon.