All reviews are from people who have redeemed deals with this merchant.
What You'll Get
While making your meal from scratch infuses dinner with personal flair, making your date from scratch infuses dinner with a torch-bearing mob. Delight in hand-cobbled eats with today’s Groupon: for $30, you get $60 worth of contemporary American fare at Eclipse Restaurant & Lounge.
Eclipse Restaurant & Lounge’s executive chef Matt Lyon curates an elegant menu, crafting dishes with the assistance of locally sourced ingredients and handmade sauces. Like an epic tale of unlikely companions on a quest for hands to hold them, the sliders trio entices flavor-seeking fingers with pita-wrapped lamb merguez, corn flour kaiser-cushioned bison, and sesame brioche-enthroned wagyu beef ($12). Lobster bisque infused with armagnac cream and tender morsels of Maine lobster ($9) woos spoons away from elopement-minded dishes while pizzas such as the barbecue chicken and roasted poblano-topped Pueblo ($15) eschew flatware in favor of hand-to-mouth delivery. Free-range chicken breasts dress in an umami-rich black truffle and thyme jus with grilled asparagus, smoked tomato compote, and undulating waves of garlic potato purée ($19), and tender scallops swim in sync across a wasabi-heated sea of edamame hummus and glazed with a sweet coat of truffled lobster and mirin kabayaki ($27).
Executive chef Matt Lyon upholds lofty sustainability standards by sourcing organic ingredients from local producers, supporting farmers who raise their animals without antibiotics or hormones, and bench-pressing entire cows to build muscles capable of raising the bar higher with each menu rollout.
The Fine Print
Promotional value expires Mar 29, 2012. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table, 2 per table of 6 or more. Dine-in only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Eclipse Restaurant & Lounge
Executive Chef Matthew Lyon and his crew of culinary wizards craft artful plates of contemporary American fare that's chock-full of local, sustainable, and hormone-free ingredients. While employed with Wolfgang Puck Catering and local French restaurant Ambria, Chef Lyon honed his spatula-twirling skills and embraced farm-to-table-fare practices. He now applies eco-conscientious techniques to Eclipse, where all meals—including artfully plated portions of free-range chicken breast and truffled lobster—dressings, and marinades are made in-house with fresh ingredients plucked from nearby fruit hats.