Hungry stomachs are forced to contemplate cooking their own food while our brains are busy plotting ways to make Hollywood starlets fall in love with our ungainly cousins. Quell an insurgent appetite with today’s Groupon: for $12, you get $25 worth of upscale eats at Joseph's Fine Dining. This Groupon is valid for dinner only and may not be used toward alcohol.
Joseph's dinner menu is replete with elegant steak, seafood, and poultry dishes that are infused with Old World flavors. Garlicky escargots en croute($9.99), finished with fresh lemon juice, parsley, and salted butter, transports taste buds to France faster than most snail-drawn carriages. To float eastbound on a pasta boat, climb aboard veal scallopine marsala ($23.99) or tortellini primavera ($16.99). Finish your feast with bananas foster ($8.99), which is flambéed tableside, or recline in a tongue-sized Lazy Boy of tiramisu mousse cake ($8.99).
Joseph's Fine Dining has mastered the art of intimate ambience, filling its walls with a seductive tawny-port-tinged glow and dressing its tables in linens the color of a swan. The restaurant's passion for a pristine setting, fine food, and great service are goodies from the goodie bag of owner Joseph Freyre, who has been enthusiastically handing out goodie bags in the restaurant business for more than 25 years. Call ahead or visit the restaurant's website to make a reservation.
- The pepper steak was so tender it was almost a sorbet, and the demi-glacé and chutney draped over the pepper crust made it one of the best steaks I've ever tasted. – Nathaniel Glen, The Gazette
- We had the hot spinach salad that is flambed personally by Joseph at table. It was a grand experience and a wonderful dish. Our entire meal was delicious. – OpenTable.com reviewer who dined on 11/08/2010
Joseph's Fine Dining
Joseph Freyre first wandered into a kitchen more than a quarter-century ago, and since then, he hasn't quite managed to leave. He studied traditional techniques at Del Webb Culinary Institute; served a 15-year stint as maitre d' at a five-star, five-diamond hotel; and owned and operated multiple restaurants. He started Joseph's Fine Dining as a simple combination of his love for fine cuisine and the art of tableside preparation, or flambéing.
He's concocted a lot of signature creations over the years, but chief among them stands the pepper-steak flambé, marinated in mango chutney and cast ablaze in French brandy. He follows up his fiery dinners with equally flame-kissed desserts including classics such as bananas foster and cherries jubilee.