Bistro Cuisine for Lunch or Dinner at CreoLa Bistro

Up to 53% Off
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What You'll Get

Tasting the cuisine of a foreign region allows people to experience the city without traveling there, strapping the entire city to the roof of the car, and toting it home for further study. Avoid strenuous endeavors with today's Groupon to CreoLa Bistro. Choose between the following options:

  • For $7, you get $15 worth of bistro fare and drinks for lunch at CreoLa Bayou Grill.
  • For $20, you get $40 worth of bistro fare and drinks for dinner at CreoLa Bistro.

CreoLa Bistro's head chef Edwin Caba, touting an impressive resumé of successful restaurants, transports the southern zest of New Orleans cuisine to coastal shores with an eclectic spread of bistro fare. Afternoon munchers or those who enjoy studying fonts can browse a diverse lunch menu at the recently erected Bayou Grill, where meaty po boy sandwiches ($9+), seafood gumbo ($12), and Cajun jambalaya ($12) wait to capsize midday pangs. Fresh seafood flown in from the Gulf Coast peppers the dinner menu, including dishes such as the Taste of New Orleans, crawfish and shrimp étouffée accompanied by a soft-shell crab and jalapeño tartar ($25). Alternatively, feasters can sink forks or pitchforks into more turf-centered platters, including filet mignon ($28) and Sunday chicken, which arrives bursting with cornbread stuffing and festooned in a savory jus ($20). An extensive list of white and red wines by the glass ($8+) or bottle ($28+), beers ($3.5+), and spirits ($9+) pairs well with meals.

The Fine Print

Promotional value expires Mar 18, 2012. Amount paid never expires. Limit 1 per person. Limit 1 per table. Valid only for option purchased. Dine-in only. Not valid for the Mardi Gras Menu. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

About CreoLa Bistro

New Orleans is a city that lingers in the heart long after you leave. Chef Edwin Caba spent 18 years running restaurants in various cities, but it was the cuisine of New Orleans that stayed with him. In 1996, he helped to open CreoLa Bistro, where as executive chef he helms a menu of Cajun and Creole cuisine using seafood that comes in directly from the Louisiana gulf.

CreoLa Bistro

Restaurant, American
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