Fine-dining etiquette dictates that napkins must be kept on your lap, unless being used to signal to the waiter that your table has hit an iceberg. Have a night to remember with this Groupon.
Choose from Four Options
- $89 for a seven-course prix fixe dinner for two Monday–Thursday (a $220 value)
- $99 for a seven-course prix fixe dinner for two Friday–Saturday (a $220 value)
- $178 for a seven-course prix fixe dinner for four Monday–Thursday (a $440 value)
- $198 for a seven-course prix fixe dinner for four Friday–Saturday (a $440 value)
Crafted seasonally by chef Johann Schuster, the seven-course prix fixe menu features an amuse-bouche, palate-cleansing sorbet, appetizers, an entree, and dessert. Though dishes change seasonally, they may include such edible delights as chicken-liver pâté, paiche fillet with salmon-roe caviar, and white-asparagus risotto with foie gras medallion.
Charivari Restaurant’s head chef Johann Schuster draws on his roots in Romania and Germany to infuse a seasonal menu with flavors from across Europe. Lunch items tend to vary day to day, and include specials such as Budapest-style beef goulash with housemade spaetzle, or beer bratwurst with wild-mushroom grits au jus. The restaurant's white-clothed tables hold entrees such as the seafood choucroute—a trio of redfish, lobster, and salmon fillets on a bed of riesling sauerkraut. Each filet mignon and rib-eye steak is dry aged for 20 days to deepen the color, intensify the flavor, and render the meat tender enough for newbie steak knives to slice without embarrassing themselves.
Charivari head chef Johann Schuster draws on his roots in Romania and Germany to infuse a seasonal menu with flavors from across Europe, earning his fare a top rating from Zagat as well a glowing review in the Houston Press, where they called the atmosphere "...old school," and "...warm and friendly."
The restaurant's name stems from the French for "beautiful good mix," which perfectly describes their bright, expansive space, the staff, and of course, the food. Dozens of wine bottles line a back wall while servers pile black-clothed tables with appetizers such as buckwheat blinis and Russian caviar or Hungarian-style foie gras with brown-sugar-glazed apple slices. Main courses include pork schnitzel, German sausage, and Bavarian-style roasted duck served with potato pancakes.