All reviews are from people who have redeemed deals with this merchant.
Reviewed November 28, 2011
Reviewed November 23, 2011
Reviewed November 22, 2011
What You'll Get
Produce, like newspapers or baby gnomes, tends to be fresher when picked from your own yard. Dine on home-sown ingredients with today's Groupon to The Classic Cafe in Roanoke. Choose between the following options:
- For $10, you get $20 worth of locally sourced cuisine during lunch.
- For $30, you get $60 worth of locally sourced cuisine during dinner.
Chef Charles Youts combines regional ingredients with fresh produce and herbs plucked from The Classic Cafe's own backyard garden to conjure a book of savory spells. The dinner menu commences culinary voyages with texas black-bean hummus ($9) and gold shrimp with spicy garlic butter in puffed pastry ($14). Conquer carnivorous cravings with a plate of radiatore pasta with apple-wood-smoked salmon ($20) or a grilled rack of lamb with rosemary-pomegranate molasses ($32).
The lunch menu fuels the sequel to your morning with entrees such as pork tenderloin coated with a peppered-cider glaze ($16) or a salad of crisp greens dressed with apples and blue-cheese crumbles in a sherry vinaigrette ($10 for an entree; $7 for an appetizer). The Classic Cafe's dining room sates jealous senses with colorful walls hung with local art, live music Thursday–Saturday nights, and a patio that allows guests to season dishes with liberal doses of sunsets.
The Fine Print
Promotional value expires Nov 17, 2011. Amount paid never expires. Limit 1 per person. Limit 1 per table. Valid only for option purchased. Not valid for the purchase of alcohol. Dine-in only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About The Classic Cafe
Chef Charles Youts curates a menu of what he dubs “new American cuisine”—a culinary school that emphasizes farm-to-table dishes made from produce and meats sourced as locally as possible. Youts and his staff members cultivate an organic garden outside that acts as the chef's pantry, where they pick tomatoes, melons, peppers, and herbs minutes before they appear in entrées, a practice that gives dishes bright and complex flavor profiles. Based on what’s ripe in the garden, Youts writes up microseasonal dishes that back up menu mainstays such as radiatore with applewood-smoked salmon and tomatoes.
For carnivores, several cuts of beef from a 14-ounce ribeye to 7-ounce center-cut beef tenderloin complement sauces that include horseradish cream and blue-cheese crust with port shallots. The Classic Cafe also produces homemade sausage that appears in a mixed grill dish with duck, flat iron, and a huckleberry demi-glace. A wine list that won the Award of Excellence from Wine Spectator complements the fare.
The Classic Cafe’s interior balances rustic, elegant, and casual motifs with a burgundy and hewn wood bar beside a cluster of tables outfitted in white and maroon cloths. Paintings of wine by local artist Carolyn Riegelman hang in the dining room and above an intricate wrought-iron table at the entrance. Outside, a patio ringed in trees and flowers creates a pastoral atmosphere as diners look out onto the garden, where chickens peck and gangs of jack-o'-lanterns bully straight-laced pumpkins. On the patio, the restaurant also holds monthly cooking classes on seasonal topics that range from seafood prep and South American cuisine to cooking with the fall harvest.