$7 for $15 Worth of European Fusion Breakfast and Brunch Fare at Centurion Restaurant

(OUT OF BUSINESS) Centurion

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Customer Reviews


169 Ratings

100% Verified Reviews
All reviews are from people who have redeemed deals with this merchant.
Relevant Reviews

LD

Lynne D. ·
Reviewed October 24, 2014
Food and service was wonderful. The staff was friendly and knowledgeable. It was a really fun place to go and I will definitely recommend it and go back!

SG

Steve G. · 5 reviews TOP REVIEWER
Reviewed October 8, 2014
The Centurion has received rave reviews and for good reason. The staff was friendly and the food was incredible. I can't wait to go back to try more menu items. Thank you Chef Eric. Your hospitality will not be forgotten.

JK

Jerrod K. · 3 reviews TOP REVIEWER
Reviewed October 6, 2014
It's fantastic, and the food is created brilliantly. All the servers are friendly, but occasionally they seem overwhelmed. This is one of my favorite places to eat anywhere in the world.

What You'll Get


Hunger, unlike ambulance sirens, meningitis, and restraining orders, is not something you can safely ignore. Answer the mighty call of a bellowing belly with today's Groupon: for $7, you get $15 worth of European fusion brunch fare and drinks at Centurion Restaurant near Deck Park.

Centurion’s chef Eric Osburn transforms Old World classics into innovative bistro creations through a mélange of freshly baked bread, homespun recipes, and fresh, in-house herb-garden flavors. Filling the hours between 7 a.m.–11 a.m. Tuesdays through Saturdays and 7 a.m.–2 p.m. on Sundays, a time slot normally dedicated to trashy talk-shows and the snores of graveyard-shift CEOs, Centurion’s menu brims with late-morning succulence. Eurocentric eats feature a tête-à-tête between eggs benedict ($7) and homemade foccacia bread, with interloping prosciutto, garlic aioli, and hollandaise sauce scrambling for face time. A french skillet ($10) invades the appetite with culinary matrimony, pairing a poached egg with juicy filet mignon, brandishing bridesmaid potatoes, a caramelized onion wedding band, and a set of over-sharing shitake mushroom uncles. Envelope a three-egg omelette ($7) with your choice of italian cheeses, vegetables, or chorizo, or slather belgian waffles ($6) in double-cream brie, strawberries and whipped cream, or goat cheese and fig jam.

At the front entrance of this Old World bistro, a statue of a Roman centurion stands guard, watching over the shady patio and the herb garden that fuels many of the kitchen’s signature dishes. Inside the quaint, cozy walls, diners are never far from the bar, the open kitchen, or one another, making for intimate dining camaraderie or an easy reach for dangling grapes over the mouths of strangers.

Reviews

The Phoenix New Times featured Centurion Restaurant's owner. Thirty-five Yelpers give it an average of four stars and 86% of Urbanspooners recommend it:

  • this is a small, neighborhood restaurant with what appears to be passionate chefs in it. These people are trying to up the ante when it comes to dining in the downtown area and for that I applaud them. – HR Puff N' Stuff, Urbanspoon
  • Everything was extremely tasty and the service was great. – Shannon S., Yelp, 11/3/10

The Fine Print


Promotional value expires Jun 19, 2011. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per visit. Dine-in only. Not valid on Mondays. Tax and gratuity not included. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

About Centurion


Chef Eric Osburn aims to cultivate Centurion as a place for what he calls "unpretentious fine dining." "[Almost] every dish on the menu has come from me making myself something for lunch," Osbun told ABC15's Sonoran Living. Centurion’s casual dining space features dark wood and crimson accents, and there’s an open kitchen from which the chef can lead games of I Spy while he cooks.

The menu incorporates ingredients and techniques culled from different European countries. It varies depending on what's available fresh from local farmers’ markets or from Chef Eric's own herb garden.

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