All reviews are from people who have redeemed deals with this merchant.
Reviewed August 29, 2013
Reviewed August 28, 2013
Reviewed August 25, 2013
What You'll Get
Being served by a good waiter makes you feel important, much like hearing people talk about something you did over a grocery store's intercom. Get what's coming to you with this Groupon.
Choose from Three Options
- $30 for $60 worth of food in the dining room
- $19 for two martinis or beers (up to a $7 value each) and two pupus (up to a $13 value each) in the lounge or green room (up to a $40 total value)
- $36 for four martinis or beers and four pupus in the lounge or green room (up to an $80 total value)
The menu includes dinner entrees such as seared pacific fish with cocoa bean curry ($26) and beef rendang coconut curry ($25). In the lounge or green room, the pupu menu includes fried calamari with a tangy lilikoi cocktail sauce, beef bamboo sticks, and kalua pig sliders. Martinis are $7 each and include lemon drop, razzmatazz, and strawberry lychee varieties; bottled beer ($3–$6) ranges from Bud Light and Corona to Newcastle and Stella Artois.
The Fine Print
Promotional value expires Aug 30, 2013. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Valid only for option purchased. Dine-in only. Not valid on First Fridays. $60 Groupon valid only valid in dining room. Martini options valid in lounge and green room. Not valid for happy hour specials. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
Glenn Chu’s earliest memories of cooking are of watching his Chinese grandmother pluck veggies from her garden in Manoa, fire up a wood-burning stove, and stir-fry the pickings in an oversized wok. While studying and working on the mainland, he learned Western cooking methods, honing his skills to a level that earned one of his recipes publication in Bon Appétit. He draws together this experience to influence his work as Executive Chef of INDIGO, where the blend of Asian, French, and Mediterranean styles is evident in the goat cheese won ton appetizer, the wasabi soy and sun-dried tomatoes on ahi steak, and the sautéed eggplant and pineapple chutney on spicy shrimp. The dining room presents accents of crimson red and high ceilings, while outdoor spaces welcome vacationing demigods.