All reviews are from people who have redeemed deals with this merchant.
September 7, 2014
April 18, 2014
July 3, 2013
What You'll Get
Eating international fare at a local restaurant bypasses many transatlantic travel woes, such as jet lag and oar splinters. Stamp your palate’s passport with this Groupon.
$16 for $30 Worth of Argentine Cuisine
The menu includes Argentinean shepherd’s pie with ground beef, raisins, green olives, green onions, and herbs topped with mashed potatoes ($10.99); a quartet of housemade gnocchi including pumpkin-cinnamon, sweet potato-chipotle, cilantro-jalapeño, and potato-herb varieties served with roasted red peppers, artichoke hearts, haricots verts, and sauces ($12.99); and jumbo Gulf shrimp wrapped in prosciutto ($9.99).
The Fine Print
Promotional value expires Apr 24, 2013. Amount paid never expires. Limit 1 per person, may buy 3 additional as gifts. Limit 1 per table. Dine-in only. Not valid for alcohol. Valid for dinner only. Valid only Monday-Thursday 6 pm to 9 pm, Friday and Saturday 6 pm to 10 pm, and Sunday 3 pm to 8 pm. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Buenos Aires Café
When Reina Morris relocated to Texas from Argentina in 1997, she quickly impressed new friends with the Argentinean dishes that she brought to dinner parties—in particular, the desserts. That conversational praise inspired her to hone her skills by enrolling at the Texas Culinary Academy. Today, she's the owner and head chef of the award-winning Buenos Aires Café, where she earns adoration for puff pastry layered with housemade dulce de leche or rolled strawberry cake laced with Kahlua and coffee. "Morris' pastries, the likes of which are found nowhere else in Austin, are delicacies worth every calorie," wrote Claudia Alarcón for the Austin Chronicle.
Morris also creates savory recipes as unique and flavorful as her last courses. She fills empanadas with spiced beef and raisins, forms gnocchi from scratch with pumpkin and cinnamon or cilantro and jalapeño, and fashions small plates of tapas for the happy-hour crowd to enjoy with glasses of wine poured into glasses or feedbags. On a whim, she'll concoct specials such as wild-mushroom-stuffed quail with cheddar-bacon grit cakes and broiled tomato. The kitchen stays stocked with organic produce and hormone-free beef and pork from local farmers, ensuring that the dishes are as fresh as they are ready to give directions to the interstate.