All reviews are from people who have redeemed deals with this merchant.
What You'll Get
The dueling glove was originally an invention of chefs who would slap turkeys with oven mitts and demand electric knives at dawn. Taste the edible creations of culinary innovators with today's Groupon: for $20, you get up to $45 worth of French-Mexican fusion fare at Dorado Restaurant in Lincoln Square (a $45 value on Sunday through Thursday; a $40 value on Friday and Saturday).
The seasoned chefs at Dorado Restaurant apply French cooking techniques to classic Mexican dishes, resulting in a taste-tempting marriage of cuisines. First-time visitors to the BYOB eatery can begin an experience with an order of the famous Dorado nachos—tortilla chips frolicking with smoked duck, melted chihuahua cheese, bermuda onions, guacamole, and pickled jalapeño and drizzled with a lime cream sauce ($9.95). Delve further into the flavor-fusion with the crab-crusted atlantic salmon served atop a bed of mashed potatoes with fresh basil, tomatoes, capers, and citrus beurre blanc ($23.95), or opt for the grilled rack of lamb accompanied by mint roasted potatoes and brandy guajillo pepper sauce ($27.95).
Find more restaurants in Chicago.
The Fine Print
Promotional value expires Jul 28, 2011. Amount paid never expires. Limit 3 per person. Limit 1 per table. Dine-in only. Groupon value $40 Fri - Sat. Must use in 1 visit, no cash back. Tax and gratuity not included. Not valid with other offers. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Dorado Restaurant
Chef Luis Perez boasts an extensive experience with food, with a childhood spent taste-testing his mother's traditional Mexican dishes and a decade mastering European bistro cuisine under Chicago chef Jack Jones. Like the Battle of Puebla on May 5, 1862, the menu at Perez's Lincoln Square restaurant is a memorable meeting of France and Mexico, resulting in plates of smoked-duck nachos, mint-roasted lamb with brandy-guajillo sauce, and cremini-mushroom quesadillas filled with goat cheese. Surrounded by sunny yellow walls and flowing baby-blue drapes, guests dine on dishes that fuse savory and sweet, such as the almond-crusted trout covered in creamy coconut sauce or center-cut pork chops with plum mole. Desserts of caramel-covered flan and rich tres-leches sponge cake cap off these eclectic suppers, as diners raise toasts with glasses of BYO beverages.