All reviews are from people who have redeemed deals with this merchant.
Reviewed October 10, 2012
What You'll Get
Eating together, like enforcing board-game night or remembering the children’s names, keeps families together. Maintain a close-knit flock with today’s Groupon to Chef Tonne. Delivery within 15 miles of Dallas is included. Delivery outside this area is available for an extra $15 fee. Choose from the following options:
- For $99, you get one week (seven nights) of dinner for two people delivered to your door (a $250 value).
- For $179, you get one week of dinner for four people delivered to your door (a $500 value).
- For $499, you get four weeks of dinner for four people delivered to your door (a $2,000 value).<p>
The gastronomic artists at Chef Tonne have expanded on their catering services to deliver prepared dinners to domestic refrigerators around Dallas. Envoys deliver a week’s worth of multicourse meals—viewable on the sample calendar—to customers’ doors or down their chimneys any day of the week. Shrimp double-dutch fettuccine arrives slathered with alfredo sauce to a verdant backdrop of broccoli normandy and mixed-greens salad. Additional healthy options to start the new year include grilled rib eye, which saunters into domiciles with a cadre of garlic mashed potatoes and polite mushrooms bearing smaller housewarming mushrooms. Chef Tonne also graces plates with chicken enchiladas and a spinach lasagna so inviting that forks fall asleep within its folds. Customers with dietary restrictions can request modifications to meals when placing their order.
The Fine Print
Promotional value expires Jan 2, 2013. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Valid only for option purchased. Extra fee for delivery outside 20mi of 4447 N Central Expwy. Valid only for delivery. Delivery on Sunday only. May redeem across visits. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Chef Tonne
Light trips across the edge of a steel blade as fingertips guide the knife over a row of colorful vegetables. A sharp crunch follows each chop. Droplets of water fly from the neatly diced plants as a hand carefully transfers them from chopping board to mixing bowl. These hands belong to Chef Tonne, who, for almost a decade, has dreamed up an ever-evolving catering menu of international and American cuisine. Guests can put together a menu that complements their taste and event, from prix fixe party packages that assail diners with relentlessly delicious courses to à la carte hot and cold appetizers, side dishes, entrees, and desserts for less formal occasions. Wedding guests can nibble on bacon-wrapped sea scallops during the cocktail hour and later dig in to a glazed-blueberry-chicken entree. Each catered event receives complimentary linens and china. Chef Tonne also handles the cooking duties for everyday meals. The company delivers dinners to doorsteps comprised of locally raised meat, wild-caught fish, fresh produce, and minimally processed ingredients.