Six-Course Eclectic European Dinner for Two, Four, or Six at Charivari Restaurant (58% Off)


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In a Nutshell

Chef with Romanian and German roots crafts a six-course meal of continental European cuisine

The Fine Print

Promotional value expires Jun 5, 2013. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Valid only for option purchased. Reservation required. Dine-in only. Not valid on 2/14/13. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Charivari Restaurant - Midtown: Six-Course Eclectic European Dinner for Two, Four, or Six at Charivari Restaurant (58% Off)

Europe’s hearty cuisine gives people the strength to withstand long, snowy winters and short, snowy summers. Warm up with this Groupon.

Choose from Three Options

  • $79 for a six-course prix fixe meal for two (a $189 value)
  • $159 for a six-course prix fixe meal for four (a $378 value)
  • $239 for a six-course prix fixe meal for six (a $567 value)<p>

Crafted by chef Johann Schuster, the six-course prix fixe meal features a truffle-white-bean cappuccino, wild-mushroom and foie-gras risotto, and a black-Angus-beef-filet carpaccio. Diners choose one of three entrees, including seared scottish salmon over quinoa or ale-braised bratwurst with mashed potatoes, before digging into dessert: a chocolate-hazelnut tart topped with vanilla-bourbon ice cream. See the full menu.<p>

Charivari Restaurant

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 "very good to excellent" rating from Zagat as well as an inclusion in Best Chefs America. Servers pile white-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 veal and seafood drizzled in light wine sauces, or the house specialty schnitzel Charivari rolled with foie gras and served alongside cranberry sauce. In addition, chefs dry-age each filet mignon and rib-eye steak 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.

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    2521 Bagby Street

    Houston, TX 77006


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