All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Fusing international cuisines creates provocative new dishes, whereas fusing international languages still just sounds like Latin. Savor flavors without borders with this Groupon.
Choose Between Two Options
- $20 for $40 worth of global-fusion dinner for two
- $40 for $80 worth of global-fusion dinner for four<p>
Lamb, flounder and other surf ‘n’ turf entrees range from $26 to $31. Paella ($27) and sweet-potato gnocchi ($22) lead the pasta and rice dishes, and the diver scallops and other appetizers, soups, and salads ($6–$15) open up the dinner menu.<p>
The Fine Print
Promotional value expires Jun 30, 2012. Amount paid never expires. Limit 2 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. Reservation required. Not valid for the purchase of alcohol. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Global Restaurant
Global Restaurant's Chef Bernard grew up along the sun-soaked shores of the southern French village of Nice, where his grandfather was a pastry chef and his father owned a fish shop. This rich familial and Francophilic culinary heritage inspired him to take chef apprenticeships in Paris, the United Kingdom, Russia, and upon globe-roving cruise ships. His travels infused an eclectic edge into his cooking, which still incorporates traditional meals, fusion concepts, and a French spirit. His journeys also yielded him more than recipes — during one of his cruises, he met his wife, Shannon, whose experience with the front end of the food-and-beverage industry led the pair to open their own restaurant in Charlotte.
Inside the duo's creation, Global Restaurant, electric blues and oranges brighten the space, and crisp tablecloths lay a canvas for dishes with inventive flavors and artistic presentations. Chef Bernard's specialties include cauliflower-goat-cheese sauce, boldly splashed across a seared sea bass, and date chutney and caramelized apples that dance across an all-natural duck.
The menu, which is in many ways a travelogue of Bernard and Shannon's journeys, has snagged the attention of the Charlotte Observer and of WCNC's Charlotte Today, which invited Bernard on air for a live cooking demo, where he seared some of his famous diver scallops atop the weatherman's greenscreen.