All reviews are from people who have redeemed deals with this merchant.
Reviewed September 19, 2013
Reviewed May 18, 2013
Reviewed May 12, 2013
What You'll Get
Like the whispering voices that tell us what to do, seafood comes from the ocean. Answer the aquatic call with this Groupon.
Choose Between Two Options
- $44 for a three-course Elevate Experience for two (a $92 value)
- $94 for a three-course Elevate Experience for four with wine (a $216 value)<p>
This upscale dining experience begins with a choice of appetizer, from the restaurant’s lauded crawfish tempura served with Cajun aioli to yellowtail serrano served with garlic-yuzu soy. From there, diners pick a main course from options such as a porterhouse pork chop served with a sweet-potato puree and apple-jicama slaw, or the sushi and sashimi plate. Meals end with one dessert per duo. Options include mango sorbet, and yogurt panna cotta with local honey and Grand Marnier strawberries. Foursomes can sip on glasses of merlot or chardonnay as courses come out. See the full Elevate Experience menu.<p>
The Fine Print
Promotional value expires 120 days after purchase. Amount paid never expires. Limit 1 per person, may buy 3 additional as gifts. Limit 1 per table. Valid only for option purchased. Reservation required; subject to availability. Valid only towards special Groupon menu. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Elevate Restaurant & Lounge
At Elevate Restaurant & Lounge, located in the Wyndham Hotel Downtown, chefs Leo Lai and Spencer Truong draw from their own upbringings, blending Japanese and American flavors to create an upscale medley of seafood, sushi, and hearty meats. Before Elevate, the pair worked separately at renowned restaurants: Lai was executive sushi chef at Mizu, and Truong honed his skills under James Beard Award–winning chef Patrick Connolly at Bobo in the West Village.
The duo’s dishes have garnered a devoted following—popular items include crawfish tempura served with Cajun aioli and pan-roasted free-range chicken in teriyaki jus. The kitchen rethinks classics such as the cuban sandwich, made here with Japanese ingredients including pork belly, housemade pickles, and wasabi mayo. After sampling the fare from the sushi bar, raw bar, and kitchen, guests can transition to overstuffed leather booths in the lounge to enjoy the house’s signature cocktails.