All reviews are from people who have redeemed deals with this merchant.
Reviewed December 26, 2011
Reviewed December 20, 2011
Reviewed December 19, 2011
What You'll Get
Indulging in a gourmet meal is an excellent way to treat oneself, much like splurging on designer shoes or fashioning your own shoes from Fabergé eggs. Class it up with today’s Groupon: for $20, you get $40 worth of gourmet meats and pasta dishes at The Inglenook Restaurant in Loveland.
Contemporary art dresses the arch-windowed walls and jazz music accents the ambiance at The Inglenook Restaurant, where the menu catalogs slabs of gourmet meat and piles of hearty pasta. The pecan-encrusted salmon glossed with a dijon orange glaze ($20) reigns as the customers’ favorite, and the roasted half duck ($24) seeks to steal the title by charming patrons with a three-berry sauce. Chefs crown the frenched two-bone rack of elk with a tart cherry sauce before barricading it with walls of roasted red potatoes and vegetables ($27). Mussels, bay scallops, and shrimp paddle a lemon-basil reduction in the seafood-penne-pasta medley ($16). The wine list boasts more than 30 varietals from an international delegation that includes representatives from Spain, Argentina, and Australia, and the knowledgeable staff uses clever riddles and personality tests to guide diners toward the proper pairings.
The Fine Print
Promotional value expires Dec 1, 2011. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Dine-in only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Inglenook Restaurant
Warmth emanates from both the decor and the staff at Inglenook Restaurant. Owner Rod Brubacher and his wife Pam designed the newly remodeled restaurant interior, with multiple dining nooks painted in warm, inviting colors that are complemented by contemporary art and mellow background music. They also added a cozy bar and an event room that seats 30 diners. Rod himself is often on hand to greet guests and welcome regulars back by their name and probably their favorite wine or entree.
As guests take in the traditional, tranquil vibe, they choose from a creative menu that merges classic and modern tastes. Shifting weekend specials and adjustments for dietary qualms, including gluten allergies, enable diners to experiment around the meal mainstays. Rod and his wait team amble past tables to suggest wine pairings for various entrees, which include meat and seafood plates such as pecan-encrusted salmon and rack of elk.