French Moroccan Food at Le Mediterranean Bistro (Up to 45% Off). Two Options Available.


Value Discount You Save
$40 45% $18
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Limited quantity available
Over 600 bought

In a Nutshell

Bourgundian snails with garlic butter and oyster mushrooms, Pyrénées Mountain trout amandine, and pistachio-crusted rack of lamb

The Fine Print

Promotional value expires 120 days after purchase. Amount paid never expires. Valid for Dine-in only. Not valid for the purchase of alcohol. Limit 1 per person. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. Not valid with other specials, promotions or Open Table reservations. Reservations required Fridays and Saturdays. Not valid during Restaurant Week, 1/19-1/25. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Choose Between Two Options

  • $22 for $40 worth of French Moroccan food for dinner, valid Sunday–Thursday
  • $25 for $40 worth of French Moroccan food for dinner
  • See the menu.

Le Mediterranean Bistro

Growing up in Casablanca exposed Driss Zahidi to French, Mediterranean, Italian, and Spanish cuisines. As the oldest of five children, he regularly helped his mother in the kitchen, and began working as a line cook in high school. Considering his upbringing, it would seem that Driss's natural next step would be to become the award-winning chef and restaurateur that he is today. But the reality is a bit more unexpected.

After earning a master's in physics, Driss spent a year as a chemical engineer in France, chemically engineering things in a place of chemical engineering. Cooking remained his passion, though, so when he'd clock out at the lab, he'd head to local restaurants to hone his chops making meals. He then decided to abandon his engineering career to court the food world full time, and eventually came to America where he co-founded two critically acclaimed restaurants before opening Le Mediterranean Bistro.

Driss has still never set food in a culinary school, but that doesn't change the fact that he is applauded for his deft take on upscale French cuisine. After one look at his artful, sculptural dishes and a taste of his pistachio-crusted lamb or Moroccan Pastilla, it's clear that Driss's background in chemistry has served his cooking just fine.

Customer Reviews

Enjoyed a nice evening out with delicious food and great service. Fine dining restaurant.
Stephanie P. · September 11, 2015
Excellent service and the food was delicious and tasty.
Chi N. · August 7, 2015
Specials (on the blackboard) are highly recommended.
Mark N. · July 5, 2015

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