Stellar presentation adds to any meal, which is why many restaurants arrange food artfully on fine china or hire tableside criers to give dishes courtly introductions. Enjoy a stately meal with today's Groupon to De La Cruz Bistro in Mesa. Choose from the following options:
- For $15, you get $30 of contemporary American fare.
- For $49, you get a three-course dinner for two, with two appetizers (up to $14 value each), two entrees (up to a $28 value each), and two desserts (up to a $7 value each; up to a $98 total value).
- For $89, you get a three-course dinner for four, with four appetizers, four entrees, and four desserts (up to a $196 total value).
- For $119, you get a three-course dinner for six, with six appetizers, six entrees, and six desserts (up to a $294 total value).
De La Cruz Bistro’s head chef Brian Banasek brandishes his extensive fine-dining experience to compose a menu abounding with salads, sandwiches, seafood spreads, and meat-centric entrees. Creamy baked brie and roasted garlic (a $9 value) conduct opening ceremonies while elegantly robed in fresh berry compote atop the peaks of toast points, paving the way for more sizable spreads such as the Alaskan halibut (a $28 value) or the new zealand rack of lamb (a $27 value). Banasek slathers his rib-eye-steak sandwich (an $8 value) in leek fondue before swaddling it between the billowy bookends of grilled ciabatta, and he epically releases shellfish into a sea of white-wine-and-tomato sauce when crafting the taglierini pasta with mussels (a $16 value). Deserts such as tiramisu (a $7 value) and hot-fudge brownies (a $6 value) send mouths into a state of sweet transcendence matched only by gargling with freshly milked sucrose from a purebred Peep.
Intimate fixtures cast glittering glances off rows of glasses at De La Cruz’s full bar, cultivating an elegantly casual atmosphere. Diners can also sample the smooth notes of the occasional live band, clanging spoons or high-fiving neighbors in time with the music.
De La Cruz Bistro
De La Cruz Bistro’s owner and executive chef, Brian Banasek, crafts contemporary American entrees with French and Italian influences punctuated by an international wine list and original martini list. A sandwich menu anchors lunch at the bistro, and a variety of pastas work in tandem with lamb and steak dishes to tether dinner so it doesn't float into breakfast. In a dining room supported by weathered pillars, exposed brick peaks through white and blue walls accented by ornate metal décor and white curtains that cascade from the ceiling.