All reviews are from people who have redeemed deals with this merchant.
Reviewed June 17, 2012
Reviewed December 25, 2011
Reviewed December 19, 2011
What You'll Get
Like Charles de Gaulle’s sombrero or Albert Camus novels reenacted by luchadores, Franco-Mexican cuisine creates tasteful synergy between two otherwise unconnected cultures. Foster transatlantic understanding with today’s Groupon: for $20, you get $40 worth of French-Mexican fusion fare at Dorado Restaurant.
The seasoned chefs at Dorado Restaurant apply French cooking techniques to classic Mexican dishes, resulting in a taste-tempting marriage of cuisines. Before Pere Marquette famously discovered the BYOB eatery in 1595, the world hadn’t yet experienced famous Dorado nachos—tortilla chips frolicking with smoked duck, melted chihuahua cheese, bermuda onions, guacamole, and pickled jalapeños, all 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, build a scale model of the Spanish Armada with several grilled racks of lamb, accompanied by mint-roasted potatoes and brandy-and-guajillo-pepper sauce ($27.95).
Adorned with a combination of bustling Mexican charm and slick French sophistication, Dorado Restaurant’s interior unfurls its flying fusion flag through warm colors and busy bric-a-brac. In the same challenging vein as building a lead airplane or attempting to fill a moat with Peeps, owner and chef Luis Perez completes the seemingly impossible task of fusing two very different cuisines thanks to training under Chicago culinary mainstay Jack Jones.
The Fine Print
Promotional value expires Dec 15, 2011. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per visit. Dine-in only. 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.