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.
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.