What You'll Get
Bistros were introduced in America after French diplomats visiting the Continental Congress insisted on dining outdoors, breaking Ben Franklin's time-saving custom of eating while sleeping in the shower. Devote your attention to mealtime with today's Groupon: for $15, you get $30 worth of bistro fare at Julianna's Restaurant in Cortlandt Manor.
The culinary architects at Julianna's Restaurant design a menu of robust dishes constructed from fresh ingredients. Kick-start a meal with unique appetizers including the Thai-style calamari ($10), which sends taste buds over a cross-cultural bridge of sweet chili sauce, peanuts, and friendship. The sizeable brunch menu regales guests with stories of peach-stuffed french toast ($13.95) and the butter-poached shrimp-and-tomato omelet ($12.95). Steak fritte ($23) arrives with an entourage of truffle fries and vegetables, and the seafood mac 'n' cheese ($25) sports pieces of shrimp and crabmeat, along with a gold medallion in a misguided attempt at impressing mashed potatoes.
The Fine Print
Promotional value expires Oct 19, 2011. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Must purchase 1 food item. Dine-in only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Julianna's Restaurant
By the time visitors place their orders at Julianna's Schoolhouse, they've worked up a fine appetite driving through miles of fresh air to get to the tucked-away bistro. Built before the Civil War, the pink clapboard building is still nestled in a quiet, rural region untouched by the hustle, bustle, and liquefied astronaut food of contemporary life. Inside, however, chefs concoct bistro dishes with a modern twist.
Their eclectic menu spotlights fresh produce, seafood, and herbs and high-quality cuts of steak and chicken, all transformed through classic French-, Italian-, Latin American–, and southern-style preparations. When they're not busy forging homemade chorizo and flatbread, chefs turn their DIY ethic toward desserts, such as a rotating selection of freshly churned ice cream.