What You'll Get
Going out to eat is the best way to avoid a dull meal of leftover macaroni and microwavable bank statements. Freshly fill up with today’s Groupon to La Riviera Restaurant in Bryan. Choose between the following options:
- For $10, you get $20 worth of upscale fare for lunch.
- For $20, you get $40 worth of upscale fare for dinner.
Led by decorated chef Alfonso Gonzalez, La Riviera Restaurant hushes outspoken stomachs with an eclectic array of creative, upscale fare. Daytime masticators may enjoy lunch-menu stars such as the tilapia Manzanillo ($11), awash in crabmeat salsa and lemony white-wine sauce. The dinner menu previews edibles such as the semiboneless maple-glazed quail appetizer ($7), grilled and dressed in a haute couture green-apple slaw before joining forces with a straight-shooting side of cheddar grits. The seafood-stuffed salmon ($17) arrives, like a merman's teddy bear, packed with shrimp, scallops, crab, and veggies and painted with a white-wine butter sauce.
La Riviera Restaurant boasts rows of eloquently set tables shouldering vases of colorful flowers. Daffodil and burgundy walls festooned with gold-framed artwork and thoughtfully soft lighting infuse the eatery with a warm, sophisticated feel, akin to the inside of Audrey Hepburn's mouth.
The Fine Print
Promotional value expires Aug 26, 2011. Amount paid never expires. Limit 1 per person per option, may buy 1 additional as a gift for lunch option; 2 additional for dinner option. Limit 1 per table. Not valid toward the purchase of alcohol. 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 La Riviera Restaurant
It would be more than fair to say that Alfonso Gonzalez is of local renown—the owner and executive chef of La Riviera Restaurant won the Chef of the Year award from the Brazos Valley chapter of the Texas Chefs Association three years in a row, and he now reigns as their director.
With more than 30 years of experience, it's not surprising that Gonzalez uses only top-notch ingredients such as Angus beef, local produce, and fresh-caught seafood. He's also comfortable enough to dabble in an international lineup of culinary styles, stacking his menu with everything from chicken carbonara to Caribbean jerk tilapia, so named because it makes fun of other fish. The diversity of his food is matched by the wine list, which includes varietals from California, Oregon, and abroad.