All reviews are from people who have redeemed deals with this merchant.
Reviewed March 12, 2012
Reviewed February 23, 2012
Reviewed February 22, 2012
What You'll Get
Eating seasonal cuisine can be a difficult process of acquiring sweet corn, carrying home bulky pumpkins, or successfully steaming delicate snowballs. Enjoy the seasons more simply with today's Groupon: for $39, you get a three-course prix fixe dinner for two at Chef Tony's Restaurant in Bethesda, Maryland (up to an $83.30 value). The three courses include:
- Two starters (up to a $25.90 value)
- Two main plates (up to a $43.80 value)
- Two desserts (up to a $13.60 value)
Chef Tony Marciante at Chef Tony's Restaurant plates an ever-changing seasonal menu of responsibly sourced seafood and Mediterranean dishes. Tapas-style starters such as seared scallops with paprika oil or a trio of local Cherry Glen goat cheeses rouse the taste buds from afternoon naps before the headlining courses take the stage. The salmon entree conceals a cargo of lump crab and french brie as packed with delicate flavor as the dreams of a maitre d’. Twin filet-mignon satay spears shepherd a flock of plantains and pickled english cucumber, and the whole grilled orata fish hums an undersea lullaby to a serving of baby potatoes. Diners seal the meal with malbec-strawberry-sauce-drizzled cheesecake, farm-stand peach cobbler, or one of a variety of other dulcet spectacles. Many items on the menu are gluten-free or can have their gluten content removed and donated to needy gingerbread men.
The Fine Print
Promotional value expires Nov 20, 2011. Amount paid never expires. Limit 1 per person. Limit 1 per table. Not valid for the purchase of alcohol. Dine-in only. Not valid during Restaurant Week. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Chef Tony's
Perhaps it was his own voyage across the Atlantic Ocean as a child that inspired Italian chef Tony Marciante's seafood-heavy menu at his eponymous restaurant. Broiled scallops, jumbo shrimp, pure-lump crab cake, cod, and freshwater trout populate the dinner selection, making the filet mignon, chicken scaloppini, and vegetable medley stand out. In his entrees, Chef Tony aims to use sustainable seafood and produce, organic meats, and artisan foods when possible, so the menu changes regularly to correspond with what is in season. The kitchen also accommodates those adhering to gluten-free or vegan diets and those who have never gotten over the scary asparagus scene in Jaws. As soft jazz music plays and colorful lights twinkle over cloth-covered tables, Chef Tony Restaurant easily shifts from a bustling dinner scene to a lunch and Sunday-morning brunch spot. Bartenders pour bottomless mimosas for early-morning eaters, and complimentary WiFi keeps businesspeople from talking noisily on their tin-can phones.