All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Fine-dining establishments give you options, such as soup or salad, and silver platter or wax-paper-lined top hat. Celebrate good taste with this Groupon.
$30 for $60 Worth of Upscale Southern Cuisine
Appetizers include fried green tomatoes with pimento cheese and peppadew aioli ($8) and crispy fried oysters dressed in tasso-ham rémoulade ($13). Entrees include the grilled dry-aged new york strip steak with horseradish mashed potatoes, grilled broccolini, a ham hock demi-glace, and whole grain mustard butter ($29)—and the award-winning shrimp and grits ($26). Click here to see the full menu.
The Fine Print
Promotional value expires Feb 26, 2014. Amount paid never expires. Limit 1 per person, may buy 1 additional as gift. Limit 1 per table. Dine-in only. Not valid for holidays or special events such as Restaurant week. Not valid for alcohol. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
Inside the 19th-century River District building that now contains Julep's, industry seems to have progressed backward. The structure, which once housed a lumber house, a candle factory, a cyborg-assembly plant, and a locksmith, has transformed into a farmer's haven, where locally grown and organic products construct modernized Southern fare. It’s a place where executive chef Randall Doetzer looks to several pinpoints on the map—namely Charleston, Savannah, and New Orleans—to inspire his menu. Duck confit and Cajun beer-barbecued mussels herald helpings of seafood gumbo, and the wine selection ranges from domestic Virginian bottles to Old-World European imports.
Randall's creations have helped Julep's secure awards in Richmond magazine for the Best Southern-Inspired Restaurant Dish of 2012, with shrimp and grits and fried green tomatoes taking first and second place, respectively. Julep's was also awarded a spot on the magazine's 2010 list of Richmond's 25 Best Restaurants for its "house-made stocks, baked-daily breads and farm-to-table ingredients" that "represent a true philosophy, not a nod to trends."
The magazine also lauded its “sexy environs”—lampshades stand on each white-clothed tabletop, illuminating a backdrop of exposed brick and polished wood. A winding staircase leads to an upper dining room flanked by artwork and a fireplace. Here, private parties order from prix fixe menus that rotate seasonally.