$39 for a French Meal for Two at Kris Bistro & Wine Lounge (Up to $86 Value). Two Options Available.
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Locally sourced ingredients fuel menu crafted by experienced & enthusiastic executive chefs in open kitchen alongside work by area artists
Many American bistros differentiate themselves from their European counterparts by serving region-specific dishes and replacing waiters with Bruce Springsteen. Satisfy a hungry heart with today’s Groupon to Kris Bistro & Wine Lounge. Choose between the following options:
- For $39, you get a meal for two (up to an $86 value), valid November 1– December 30. The meal includes:
- Two starters (up to a $12 value each)
- Two salads (up to a $7 value each)
- Two entrees or pasta dishes (up to a $24 value each)
- For $39, you get a meal for two (up to an $86 value), valid January 2–March 2. The meal includes:
- Two starters (up to a $12 value each)
- Two salads (up to a $7 value each)
- Two entrees or pasta dishes (up to a $24 value each)<p>
Kris Bistro & Wine Lounge’s executive chefs Alain LeNôtre and Kris Jakob, who has been featured in the Houston Chronicle, tap nearby farms and recruit skilled culinary students to cultivate a menu showcasing local ingredients. Artisan breads made in house prime palates for a three-course meal filled with friendly banter before starters roll over tongues as intriguingly as ballads in pig Latin. The grilled-shrimp appetizer binds gulf crustaceans together with vegetables in a decadent shellfish bisque with hints of cognac. The kitchen’s sweeping glass walls afford visual contact with three prep areas and let diners watch culinary adventures as closely as an Oompa-Loompa’s parole officer.
As they relax beneath local artwork in the dining room, nibblers peer through the portals as medium-boiled eggs, hydroponic lettuces, bacon, shallots, and marinated tomatoes come together under a quilt of dijon rémoulade to form the Farmer’s salad. Entrees include the Chuck Tender, which cold smokes for an hour before arriving to tables braised in a mélange of double bock, spätzle, red onions, and fresh jalapeños. The Pork and the Peach nestles a slow-poached and pan-roasted tenderloin in a hillock of bourbon-glazed peaches and polenta.
Locally sourced ingredients fuel menu crafted by experienced & enthusiastic executive chefs in open kitchen alongside work by area artists
Many American bistros differentiate themselves from their European counterparts by serving region-specific dishes and replacing waiters with Bruce Springsteen. Satisfy a hungry heart with today’s Groupon to Kris Bistro & Wine Lounge. Choose between the following options:
- For $39, you get a meal for two (up to an $86 value), valid November 1– December 30. The meal includes:
- Two starters (up to a $12 value each)
- Two salads (up to a $7 value each)
- Two entrees or pasta dishes (up to a $24 value each)
- For $39, you get a meal for two (up to an $86 value), valid January 2–March 2. The meal includes:
- Two starters (up to a $12 value each)
- Two salads (up to a $7 value each)
- Two entrees or pasta dishes (up to a $24 value each)<p>
Kris Bistro & Wine Lounge’s executive chefs Alain LeNôtre and Kris Jakob, who has been featured in the Houston Chronicle, tap nearby farms and recruit skilled culinary students to cultivate a menu showcasing local ingredients. Artisan breads made in house prime palates for a three-course meal filled with friendly banter before starters roll over tongues as intriguingly as ballads in pig Latin. The grilled-shrimp appetizer binds gulf crustaceans together with vegetables in a decadent shellfish bisque with hints of cognac. The kitchen’s sweeping glass walls afford visual contact with three prep areas and let diners watch culinary adventures as closely as an Oompa-Loompa’s parole officer.
As they relax beneath local artwork in the dining room, nibblers peer through the portals as medium-boiled eggs, hydroponic lettuces, bacon, shallots, and marinated tomatoes come together under a quilt of dijon rémoulade to form the Farmer’s salad. Entrees include the Chuck Tender, which cold smokes for an hour before arriving to tables braised in a mélange of double bock, spätzle, red onions, and fresh jalapeños. The Pork and the Peach nestles a slow-poached and pan-roasted tenderloin in a hillock of bourbon-glazed peaches and polenta.