Teenagers idolize pizza due to its portable nature and refusal to stay in a box, man. Eat your way to independence with today’s Groupon: for $20, you get a pizza dinner for two at Hell’s Kitchen (up to a $43.85 total value). The dinner includes:
- Two starter Hell’s salads or caesar salads (a $11.90 value)
- One large 15-inch pizza (up to a $21.45 value)
- Two 14-ounce beers from Whistler Brewing Company (a $10.50 value)
Hell's Kitchen beckons patrons to share slices of specialty [pizzas](http://www.hells-kitchen.ca/hk/pizza-from-hell.html) made with a New York–style thin crust and complemented by bubbly glassfuls of [craft beer](http://www.hells-kitchen.ca/hk/beer.html). Caesar salads prepare pizza-eaters or house-made apple cider vinaigrette cascades over the salad's organic greens, and grilled zucchini and artichokes sing covers of classic pop ballads from atop a penny lane pizza. For the soprano pizza, chefs decorate a doughy canvas in provolone cheese, basil, chorizo, and both spicy capicolla and prosciutto ham, each sourced from local sustainable farms. Barbecue sauce forms the foundation of a daisy duke pizza covered in smoked free-range chicken and bacon. Chefs can also craft pizza selections with a gluten-free crust. Between bites, diners sip [Whistler Brewing Company's](http://www.whistlerbeer.com/) Black Tusk Ale or Powder Mountain Lager, named for the confectioner's sugar topping each of the Rocky Mountain's peaks. Exposed brick climbs up the eatery's walls, leading toward chandeliers that cast soft glows over couples nestled into cushy booths. Diners can relax on leather couches and watch flat-screen TVs or enjoy pizzas on an outdoor patio while silently wishing for a downpour of grated parmesan cheese.
At Hell's Kitchen, Chef Aurelia Berleri crafts her pizza in the classic New York thin-crust style, using sustainably farmed proteins across the board. Popular options include the Penny Lane—with zucchini, spinach, artichokes, red peppers, and feta—and the Daisy Duke, an arrangement of smoked free-range chicken, smoked bacon, corn, sweet peppers, and barbecue sauce. Diners can also customize their own pies, and request gluten-free crust for any 11-inch pizza. When she's not busy tossing dough, Berleri dishes out variations on bar classics, including sea salt-crusted pretzels with aged white cheddar Irish ale sauce and grain-fed beef burgers from Pemberton Meadows.
To complement the chef's dishes, bartenders pour two-ounce shots into cocktails and offer a variety of whiskeys, imported and domestic wines, and bottled and draft beers. Feasts unfold on a sunny outdoor patio or within a spacious dining room, where exposed brick surrounds diners sunk into leather booths, gathered around high-top tables, or cradled in the arms of their servers.