What You'll Get
Tables at fine-dining restaurants are known for their fancy white-linen outfits, unlike tables in home kitchens, which are free to go nude in the privacy of their own homes. Dress up for a nice meal with this Groupon.
Choose Between Two Options
$45 for an upscale seasonal dinner for two (up to a $93 total value)
- Two entrees (up to a $38 value each)
- One appetizer or dessert (up to a $17 value)
$85 for an upscale seasonal dinner for four (up to a $186 total value)
- Four entrees (up to a $38 value each)
- Two appetizers or desserts (up to a $17 value each)<p>
Appetizers such as a horseradish-crusted crab cake with snow-pea shoots and a mustard-seed vinaigrette ($15) segue into entrees such as classic surf ‘n’ turf ($38) and fettuccini carbonara with artisanal pancetta and aged parmesan-reggiano ($22). In lieu of appetizers, diners can select dessert items such as valrhona chocolate brioche pudding with macerated raspberries and vanilla ice cream.<p>
The Fine Print
Promotional value expires Sep 7, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. Reservation required. Dine-in only. Valid for dinner only. Not valid for TC steak, chili-cinnamon glazed sea bass, or foie gras. Not valid 8/26-9/4. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
Hand-carved Cambodian bas-relief sculptures line Chakra's palatial, softly lit space, accenting silk-tented bungalows, teak flooring, and a low-lit stone water wall that oscillates between the colors of the seven chakras. Amid this earthy, intricate decor, Executive Chef Thomas Ciszak crafts eclectic fare with a simple philosophy, which he related in a New Jersey Monthly article: “I don’t get stuck in cuisine labels. ... I want to focus on what people love to eat. I just want it to taste great.” He likely honed that philosophy during his long and acclaimed career that's even taken him to the White House kitchen.
He delivers on his culinary ideas with a seasonal menu of sophisticated yet accessible dishes, which may include selections such as a parma ham sushi roll, rack of lamb, or a hot dog masquerading in a top hat. His meals pair seamlessly with the bar’s specialty cocktails, as well as with selections from an extensive wine list, which Gayot included on its Top 10 Wine Lists in Northern New Jersey. For a sweet finale, the chef concocts a dessert menu that is chock full of gourmet, sugary delights such as homemade Tahitian vanilla ice cream or chicory iced coffee paired with fresh-baked donuts and police-siren sound effects.