What You'll Get
Cooking at home involves the risk of small burns, spilled liquids, and the advances of an oven in heat. Avoid stovetop suitors with today's Groupon: for $25, you get $50 worth of upscale bistro fare at Josephine's Restaurant in Marietta.
Josephine's Restaurant owner Daniel LeBoon employs his years of experience as a chef and sommelier in creating a seasonally rotating menu, served in a log cabin built in 1792. Fresh ingredients move to the forefront of palates or makeshift bibs in dishes such as the crab cake ($34), clocking in at a tantalizing 8 ounces of jumbo lump crab smothered in a dijon crème sauce. Braised boneless short ribs ($31) arrive sporting a sweet chili demi glace, and a vegetarian napolean ($24) presents a cavalcade of seasonal vegetables alongside mushrooms, carrots, greens, and a pillar of pomme annette. A pomegranate-syrah demi sauce bedecks a succulent Japanese pork belly, which, like all entrees and restraining orders, is accompanied by a mixed green salad, vegetable and potato du jour, and fresh rolls with butter ($32).
The Fine Print
Promotional value expires Feb 27, 2012. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Not valid for the purchase of alcohol. 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.