Going out to a restaurant with your family is a great way to catch up and an even better way to prove to your parents that you've finally learned to eat without screaming between bites. Reveal the new you with this Groupon.
Choose Between Two Options
- $30 for $60 worth of contemporary Sicilian cuisine for two valid Monday–Thursday
- $30 for $60 worth of contemporary Sicilian cuisine for two valid Friday or Saturday
The dinner menu changes seasonally, although past iterations have included dishes such as salt-roasted duck breast with oxtail ravioli ($25), free range chicken thighs alla cacciatore with garbanzo puree and whole olives ($20), and roasted monkfish ossobuco with pancetta-braised giant white beans and giardiniera ($24).
Chef Giuseppe Scutaro was born on the island of Sicily: a biographical detail he shares with the Roman goddess of the harvest, Ceres. Scutaro has a few other traits in common with Ceres, such as an affinity for local produce and a mastery of simple Italian cuisine. Chicago's Uptown neighborhood is a long way from Sicily, but Ceres' Table almost feels like a reclusive island amid the city's bustling streets and concrete buildings. At the quiet restaurant he co-owns with his wife Carolyn, Scutaro creates Sicilian cuisine using sustainable ingredients and a bit of the flair he honed during his previous stints at BOKA and Topaz Café. His unpretentious flat-iron steaks and pillow-soft gnocchi have earned a Michelin Bib Gourmand award as well as the attention of publications such as Time Out Chicago, whose David Tamarkin praised as "uncomplicated, but highly flavorful." Tamarkin also noted the familial sense that pervades the restaurant: Carolyn handles the coat check and the chef has been known to serve plates to tables himself.
What some people are buzzing about:
88% of 350 customers recommend
“Lovely restaurant; amazing food great for groups, dates or relaxed evening. Great quality, easy to share and affordable prices. Brussels Sprouts are a must!”
“Excellent food and service. A very pleasant experience.”