Cork Neighborhood Bistro in North Charleston, South Carolina

Value	Discount	You Save
$80	50%	$40

Value

Discount

You Save

$80

50%

$40

Bistros became popular in America after French diplomats visiting the Continental Congress insisted on dining outdoors, breaking Ben Franklin’s time-saving custom of eating while sleeping in the shower. Import deliciousness with today’s Groupon: for $40, you get a three-course prix fixe dinner for two at Cork Neighborhood Bistro in North Charleston (an $80 value). The dinner includes:

A choice of one appetizer
A choice of two soups or salads
A choice of two entrees
Two glasses of house wine, champagne, or beer

Click here to see fall’s prix fixe menu (subject to change base on seasonality of items).

At Cork Neighborhood Bistro, Chef Eric Brownlee crafts a seasonally changing menu of traditional French-bistro fare made from fresh, local ingredients. Autumn’s prix fixe listing offers three appetizer options including a sharp, aged cheddar hand-grated over flatbread with roasted red peppers and garlic or blackened-chicken spring rolls, dippable in a spicy honey mustard. For the second course, patrons may indulge in tomato bisque or, like a retiring fisherman, opt for a more solid path with a crispy spinach-and-apple salad. Seven hearty entrees compete for gastronomic affections as the low-country shrimp and grits with andouille sausage and tasso ham gravy strive to out-zest the barbecue shrimp’s pimento-and-bacon risotto. The chef’s vegan vegetable plate stars seasonal greens sautéed in white wine preswirled in a wine glass by a dressing-gown-clad tycoon. A bottle of domestic beer, glass of house wine, or flute of champagne quenches thirst and inspires effusive toasts to the fermented arts.

Cork Neighborhood Bistro

North Charleston runs in the blood of Cork Neighborhood Bistro’s proprietor, Tradd Ashley Gibbs, whose South Carolina roots stretch back for generations. As the seasons change, so do the dishes and the ingredients that go into his menu of southern-style comfort fare and seafood. Executive Chef Heather Edwards mixes up hearty pots of shrimp and grits with smoked sausage and tasso gravy and uses seasonal veggies to adorn dishes with all the flair of a peacock wearing a tropical fruit hat.