All reviews are from people who have redeemed deals with this merchant.
· Reviewed February 12, 2017
· Reviewed February 4, 2017
· Reviewed December 26, 2016
What You'll Get
Choose Between Two Options
- $69 for a prix fixe meal for two ($122 value)
- $138 for a prix fixe meal for four ($244 value)
Each pair of diners receives:
- Two raw/sushi courses ($32 value)
- Two first courses ($30 value)
- Two main courses ($52 value)
- One dessert ($8 value)
This Groupon is valid for either the chef’s tasting menu, which changes nightly, or for a Groupon-specific menu, which is available here.
The Fine Print
Promotional value expires Jun 30, 2015. Amount paid never expires. Reservation required. Limit 2 per person, may buy 1 additional as a gift. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. Not valid on Saturday evenings. Not valid with Open Table reservations. Entire value must be used in one visit. Not valid on Easter or Mothers day. Dinner for two not valid for more than two diners; dinner for four not valid for more than four diners. Merchant is solely responsible for all sales and delivery of alcohol. Must provide 21+ ID to receive alcoholic beverages. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About E+O Food and Drink
The E+O here stands for "Earth and Ocean," and when you set foot in the eatery's modern dining room, it's hard to tell if you're in the former or the latter. You're standing on dry land, of course, but for a second, the royal blue walls suggest that the restaurant might be a submerged glass shell.
Spoiler: It's not, as you can tell as soon as fish don't swim by and wave. The real story behind the eatery's name lies in in chef Rodelio Aglibot's philosophy. Born in the Philippines and raised in Hawaii, he's always been surrounded by plenty of earth and ocean, and his belief in the harmony between them informs his menu. Famed for his New Asian cuisine, he often combines fresh seafood with fresh produce to create dishes such as Malay-style seabass with cauliflower-potato puree.
As they dine on the chef's handiwork, diners sip a variety of drinks almost as vast as the array of seasonal dishes. That means cocktails made with fresh fruit juices and domestic spirits, including bourbon from Bourbon, Kentucky, and wines from West Coast wineries.