All reviews are from people who have redeemed deals with this merchant.
What You'll Get
By dividing a meal into courses, gourmet restaurants can prolong the joy of dining while preventing salads from rekindling grudge matches with entrees about whose fork is whose. Avoid silverware disputes altogether with today’s Groupon: for $79, you get a three-course prix fixe dinner for two at David Burke at Bloomingdale’s (a $176.90 value). This meal includes:
- One bottle of chardonnay, cabernet sauvignon, or sangria (up to a $55 value)
- Two appetizers (up to a $24 value)
- Two main dishes (up to a $50 value)
- Two desserts (up to an $17.90 value)
- Two glasses of Guenoc port (a $30 value)<p>
Chef David Burke, the foodsmith behind David Burke at Bloomingdale’s, draws upon his training at the Culinary Institute of America as he plates up a special fine-dining prix fixe menu. Diners can toast the coming meal with a bottle of Linen Winery chardonnay or Guenoc cabernet sauvignon or perhaps a 1-liter aquarium of sangria swimming with 15 fruity ingredients. Lobster bisque or a leafy salad serves as the starter course, revving up appetite engines for mains such as seared scottish salmon with veggies and tabouli or lobster mac ‘n’ cheese. Steak frites reminisce about days at the Sorbonne, while garden vegetables, ricotta, and fresh parmesan mingle in the penne pasta. Desserts in both solid and liquid form seal the meal, followed by two glasses of port that wave goodnight to dining couples from the starboard side of the table.
The Fine Print
Promotional value expires Oct 29, 2012. Amount paid never expires. Limit 3 per person. Not valid until 10/29/11. Limit 1 per table, 2 for tables of 4 or more. Limit 1 per visit. Dine-in only. Valid for dinner only. Valid only for prix fixe menu. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About David Burke at Bloomingdale's
Chef David Burke studied at the prestigious Culinary Institute of America before earning a glowing reputation as chef at the River Café and later the Park Avenue Café. He would parlay those experiences into his own entrepreneurial success, opening the celebrated davidburke & donatella on 61st Street in 2003, and then taking over the 59th Street façade of the iconic Bloomingdale's department store. David's intent in opening his eatery in Bloomingdale's was to fuse different sensibilities. On one side, the Burke Bar Café offers a stylish, full-service dining experience. Alternatively, on-the-move shoppers can step over to the other side of the historical frontage where they can enjoy a convenient in-eat or take-out meal at Burke in the Box. Here, chefs prepare award-winning cuisine and swaddle it in snazzy takeout boxes. The menus at both establishments fuse fresh, seasonal fare and attentive service in a lively atmosphere.