Redeemed June 27, 2013
· Redeemed July 30, 2017
· Redeemed December 12, 2016
What You'll Get
Though useful for intimidating territorial dogs and angry alarm clocks, growling guts tend to anger audiences at weddings and intense chess matches. Silence your stomach with today's Groupon: for $12, you get $25 worth of bistro fare at HG Bistro in Puyallup.
HG Bistro's diverse menu fills vacant bellies with hearty steaks, seafood, and pastas. Afternoon appetites can choose from a plethora of hot and cold sandwiches, salads, and pasta delights such as the clams casino campanelle, a half-pound of manila clams and campanelle pasta swimming in herb-butter white clam sauce with spinach, tomato, and panko crumbs sunbathing on top ($13). Start dinner off with baked brie wrapped in the arms of a puff pastry, forever united by gooey local honey and topped with toasted almonds ($7). Move on to filet mignon medallions with mashed russets and grilled zucchini ($21), or chicken stuffed with feta, sun-dried tomato, artichoke, and spinach ($19). Saturday and Sunday lubricate midday noshers with HG mimosas ($5) or Bloody Marys ($6), while holding their rapt gaze with a special brunch menu of hearty eats.
On weekend evenings, live music fills the bistro lounge and serves as a soundtrack to family dinners, first dates, and romantic subpoena servings. An expanded wine list includes whites and reds by the glass ($6–$11) and bottles from a selection that includes cabernets, merlots, and zinfandels. Like the recitation of one's memoirs after numerous signature drinks, reservations are highly recommended Friday and Saturday nights.
The Fine Print
Promotional value expires Sep 30, 2011. Amount paid never expires. Limit 2 per person, may buy 1 additional as a gift. Limit 1 per table. Limit 1 per visit. Reservation highly recommended on Fri. & Sat. nights. Valid toward alcohol. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About HG Bistro
HG Bistro blends casual and upscale in its atmosphere as well as its food—in the kitchen, chefs use local ingredients to create a menu that draws from European and American influences. They grill 8oz premium cut tenderloin filets, Moroccan quinoa with grape tomatoes and chickpeas, and Crab' Mac over trottole pasta, among other specialties. To help diners wash down their meals, servers mix cocktails and pour more than 80 international wines.