Like waking a hibernating bear, waking a dormant stomach causes violent growls that can only be silenced by bowls of pasta and 20 minutes of gentle patting. Ward off vicious appetites with today’s Groupon to Dulces Bistro & Wine. Choose between the following options:
- For $36, you get dinner for two (up to an $80 total value) that includes:
- Two small salads, with a choice of the seasonal mixed green leaf salad or the ensalada de remolacha (up to an $8 value each)
- Two entrees (up to a $25 value each)
- Two glasses of house wine (up to a $7 value each)<p>
- For $72, you get dinner for four (up to a $172 total value) that includes:
- One roasted red bell pepper ravioli appetizer (a $12 value)
- Four small salads, with a choice of the seasonal mixed green leaf salad or the ensalada de remolacha (up to an $8 value each)
- Four entrees (up to a $25 value each)
- Four glasses of house wine (up to a $7 value each)
Those who opt for the beef tenderloin entree will incur an extra $9 charge.
At Dulces Bistro & Wine, chef Julie Guerrero and her partner Carlos Kainz create dishes inspired both by their Mexican heritage and European culinary traditions. Blending together Spanish, French, and Latin fare, Dulces menu allows people to sample treats from myriad locales without having to marry a U.N. ambassador. Small green salads come crowned with grapefruit vinaigrette or caesar dressing, while the ensalada de remolacha integrates beets, spanish marcona almonds, and blue cheese with fragrant red-wine vinaigrette. Groups of four split the roasted red bell pepper ravioli, stuffed with ricotta and mexican chorizo, a more flavorful bundle of joy than a lump of coal in a stroller. The vegetarian butternut squash gratin layers squash patties with almonds, sautéed vegetables, cherry sauce, and goat cheese, while the supreme de poulet avec fruit sec stuffs chicken breast with almonds, apples, and golden raisins.
Oenophiles may choose between the 2009 Argentinian Azul malbec or the 2009 Black Barrel chardonnay from Washington, both of which come from an award-winning wine list. Within their earth-toned enclosed, dimly lit space, Dulces periodically hosts live music, such as the sounds and philosophical waxings of a baby grand piano.
Dulces Bistro & Wine
In 1992, restaurant owner Carlos Kainz and chef Julie Guerrero first joined forces to open a tiny West Seattle bakery and café, a spot that quickly gained traction and outgrow its modest trappings. The duo packed up the winning operation and moved on to a larger space and a larger vision, renaming their venture Dulces Bistro & Wine and crafting an ambitious menu focusing entirely on Latin-fusion cuisine for dinner. Although Guerrero traces her family heritage back to Mexico, many of her dishes, including paella valenciana and boeuf bourguignon, show strong European influences. Unadulterated Latin staples pepper the menu, such as the green chicken enchiladas that serve as a staple in Mexico City and at Sam I Am’s Cinco de Mayo parties.