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What You'll Get
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Today’s Groupon allows you to indulge in the best European Bistro fare without the burdens of international travel. For $25, you’ll enjoy $50 worth of sips and savories at Caffe Boa on Mill, a Tempe bistro featuring organic, local fare, wild caught fish, handmade pastas, and natural meats.
European travels inspired owner and certified wine specialist Jay Wisniewski’s theme for Caffe Boa. His eatery’s seasonal menu is a delicious blend of Mediterranean, French, and Adriatic regional preparations made with as many local, organic ingredients as possible. And starting today, Wisnieski will be joined at Caffe Boa by renown chef Payton Curry, formerly of Digestif, Martini House, and Quince. Chef Curry's highly anticipated contributions to the Caffe Boa menu are not to be missed.
The extensive menu has plenty of mouth-thrillers, including paninis, salads, and pastas (handmade daily). Start with fresh handmade hot Italian sausage, grilled and served in a bath of rustic Sicilian tomato sauce, kalamata olives, red onions, and mushrooms ($12). For an entree, try the seared, Cajun-spiced Maine diver scallops, served with organic spinach and ripe tangelos from local McClendon’s Farm ($16) or the all-natural maple marinated tender skirt steak, grilled and served on a heap of Marche caponata with pine nuts, eggplant, and grape leaves.
Pair your dishes with a bottle from Caffe Boa’s temperature-controlled, 2500-bottle wine cellar. The Wine Spectator–recognized restaurant offers more than 500 choices, with more than 50 wines by the glass. For those not big on fermented grape juice, try a libation from the list of original cocktails. The specialty sips feature quality touches such as homegrown lavender, foams, and muddled organic fruit.
Pumpkin-hued curtains, exposed brick, and olive-painted walls lend a casual elegance to Caffe Boa’s dining room. Plan a business lunch or reserve a table for a thoughtful date. Caffe Boa is open Sunday, noon to 10 p.m.; Monday through Wednesday, 11 a.m. to 10 p.m.; and Thursday through Saturday, 11 a.m. to 11 p.m.
Café Boa won the hearts of Phoenix New Times readers (Best Place for a First Date and Best Sangria) and critics (Best Place to Take a Wine Geek) in the 2009 Best Of issue. Citysearchers give it 4.5 stars, OpenTablers give it four, and 70% of Urbanspooners like it:
- Lastly, the servers are all very professional without being "stuffy", let's say they just make you feel at home. A must visit! – caser515, Citysearch
- "The food was outstanding. I ate the Osso Buco, and it may be the best thing I've ever eaten. Very fast paced as it is on Mill Ave., but still a romantic evening my fiance and I had." – OpenTable reviewer
- The server was extremely versed on the by the glass list and helped make our night perfect! – jlynchinaz, Citysearch
The Best, Toughest Chef in The World
Since 1994, there has been only one World’s Best Chef as accredited by the Best Chef in The World Society and sole member of the Best Chef in The World Society: George Barker. In his own words, here’s what makes Barker The World’s Best Chef:
- “Onions don’t make me cry. In fact, nothing does. I’ve never cried due to a tear-duct problem and being badass.”
- “I can cook anything. Except French food. But French food sucks.”
- “I own two motorcycles and often drive both at once.”
- “I’ve got a master’s degree from M.I.T., the Michigan Institute of Toughness.”
- “Sure I cry at night. I have sadness. We all do.”
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The Fine Print
Promotional value expires Apr 21, 2010. Amount paid never expires. Limit 1 per person, 1 per table. May purchase multiple as gifts. Reservation required. Tax & gratuity not included. No cash value. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.