All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Dining out lets you try foods you can’t make at home and use silverware that isn’t stuck to your roommate’s giant magnet. Experience the draw of fine dining with this Groupon.
Choose Between Two Options
- $17 for $35 worth of upscale bistro dinner and drinks
- $29 for $60 worth of upscale bistro dinner and drinks for four or more
The seasonal dinner menu includes appetizers of bacon scallop puff martini ($8.99) and filet gorgonzola bites ($6.99) as well as entrees of broiled maple nut salmon ($20.99) and spinach and wild mushroom pizza ($10.99). Chef David's signature bistro pasta combines rigatoni noodles with sautéed spinach, sun-dried tomatoes, and a garlic romano cream sauce ($15.99), and new zealand lamp chops are decorated with pine nuts and pecans ($26.99).
The Fine Print
Promotional value expires 180 days after purchase. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. Reservation required. Not valid with other offers. Not valid on Valentine's Day, Mother's Day, Easter, Father's Day, Memorial Day, 4th of July, Labor Day, or New Year's Eve. Merchant is solely responsible for all sales and delivery of alcohol. Must provide 21+ ID to receive alcoholic beverages. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About David's Bistro
Chef David Maish trained at Chicago's Washburne Trade School, worked corporate events and banquets, and cooked at casual dining restaurants before opening the first David's Bistro in 1997. That Des Plaines location was open for nearly a decade, and after a brief break from business, David reopened his namesake restaurant in 2009, this time in Antioch. At the new location, David stresses the importance of hospitality and employs a knowledgeable wait staff, as highlighted by NBC5's Street teamer, Hungry Z, who said, "Chef David goes out of his way to ensure his staff knows the menu as well as he does."
The menu features a lot of the same contemporary American recipes David prepared at his last restaurant, such as the maple-glazed salmon. But the number of dishes has expanded to include more international ones, such as new zealand lamb chops, as well as vegetable-filled pastas and pizzas topped with buffalo mozzarella and baked scallops. There’s also a kids’ menu filled with child-sized portions of spaghetti and meatballs and grilled cheese paninis, as well as pages where kids can color or practice their long division.