Choose from the Following Options
$80 for dinner for two ($132 value)
- Two shared plates
- Two third-course selections
- Two cocktails, beers, or glasses of wine
$160 for dinner for four ($264 value)
- Four shared plates
- Four third-course selections
- Four cocktails, beers, or glasses of wine
How It Works
Reservations may only be made at times available on Groupon. You may select “Check Availability” to book at purchase, or book later by following these steps:
- Purchase deal
- Visit “My Groupons” or tap the mobile app to make a reservation
- Select day and time online to secure reservation
- Show up for your reservation and mention your name to the host—they’ll be waiting to welcome you.
Graham Elliot Bistro
The menu at Graham Elliot Bistro changes with the seasons, which means you might eat fiddlehead ferns in the spring and nutty quinoa in autumn. This variability is part of how its chef earned his two Michelin stars. And yet, at the iconic bistro, which is Elliot's only eatery in Chicago, some things never change, including ...
The namesake chef: Graham Elliot, who's also judge on MasterChef, a Smashing Pumpkins enthusiast, and the driving force behind the white glasses trend. See the culinary star describe his restaurant in his own words in the video above.
Elliot's go-to aesthetic: Simplicity. That means flavorful ingredients, prepared with techniques like broiling and searing—or not prepared at all. Elliot loves sashimi. "I could live off raw fish forever," he says, echoing all sharks except the one in Jaws.
The plating style: "When we plate our food," Elliot says, " we want it to look like you were in a garden and you tripped on it. Very natural and beautiful, not 90-degree angles, not two dots on the plate right here and using a ruler to make a line."
The Caesar salad: Elliot shuns signature dishes, but he and his team have been making this deconstructed salad for a decade: Romaine hearts, each topped with a Spanish anchovy, alongside a brioche twinkie filled with parmesan mascarpone.
Read more of his thoughts on cooking, punk rock, and the best dish he's tasted on "MasterChef"