Chef Tony's

Bethesda

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In a Nutshell

Milanese-born chef drops Mediterranean hints in seasonal dishes harvested from local ingredients, with emphasis on fresh seafood

The Fine Print

Promotional value expires Mar 21, 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. Not valid for the purchase of alcohol. Dine-in only. Not valid during restaurant week, New Year's Eve, or Valentine's Day. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Locally acquired food is fresher than imported food, which requires a long nap to recover from jetlag. Avoid eating a tired meal with today’s Groupon to Chef Tony’s Restaurant in Bethesda. Choose between the following options:

  • For $39, you get a three-course dinner for two (up to an $83.30 value), which includes the following:
  • Two appetizers or tapas (up to a $25.90 value)
  • Two entrees (up to a $43.80 value)
  • Two desserts (up to a $13.60 value)
  • For $75, you get a three-course dinner for four (up to a $166.60 value), which includes the following:
  • Four appetizers or tapas (up to a $51.80 value)
  • Four entrees (up to an $87.60 value)
  • Four desserts (up to a $27.20 value)<p>

Milanese-born chef Tony Marciante translates local produce, cheese, and seafood into courses with a Mediterranean accent, composing only seasonal menus to show off the area’s freshest tasting morsels. Appetizer lists have included culinary icebreakers such as tapas portions of seared sea scallops with garlic mashed potatoes and black-olive tapenade with cucumber and grilled flatbread. Main courses might find mako shark lying in wait beneath lemon-caper cream, and boneless short ribs ignite palates with a spicy tomato glaze that tastes of tomato and spice. Companions wax nostalgic over the meal’s impending end with impromptu arias and desserts such as caramelized sweet-potato pie, which juxtaposes warmed tubers and a frosty scoop of pecan ice cream.

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.


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