What You'll Get
If humankind never learned to play with its food, it would never have learned to play with its ingredients, and the world would be one bereft bowl of gruel. Taste the fruits of culinary creativity with today's Groupon: for $30, you get $60 worth of fine dining fare at Josephine's Restaurant in Marietta.
Helmed by chef and sommelier Daniel LeBoon, Josephine's Restaurant sates gourmet-seeking gastro systems with its selection of seafaring, landlubbing, and vegetable-teeming plates. Tiny hungers can be tamed by bites from the appetizer and tasting menus, and entree-size cravings can be subdued with orders of short ribs, braised and boneless in a sweet chili demi-glace ($31), the surf 'n' turf duet of petite fillet and succulent crab cake ($56), or the vegetarian napolean, a tower of pomme annette, with mushrooms, carrots, and seasonal vegetables and greens ($24). Diners sip, slurp, and chomp within the timber-hugged confines of the colonial dining room, whose canopy of exposed beams and perimeter of toasty fireplaces shields guests from impending volcanic winters.
The Fine Print
Promotional value expires Dec 21, 2011. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Reservation required. Valid toward alcohol. Dine-in only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Josephine's Restaurant
Owner and chef of Josephine’s Restaurant, Daniel LeBoon learned to cook the old fashioned way—from other cooks—and spent his formative years on the line at establishments like Georges Perrier’s Le Bec Fin in Philadelphia and Alain Ducasse’s Hôtel Vernet in Paris. Armed with experience—and a certification as a professional sommelier—he opened Josephine’s Restaurant and started preparing his own culinary creations. He chose a classic log home as his venue, which was first built in 1792. Exposed beams hang over the dining room, flanked by log and stucco walls. Amidst this rustic charm, LeBoon artfully crafts every plate he sends out of the kitchen. He pairs his meals with an investigated and curated list of up-and-coming wines, which don’t require the extra-large trailers that more star-powered wines need.