All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Eating international fare locally eliminates the woes associated with transatlantic travel, such as jet lag and oar splinters. Stamp your palate’s passport with today’s Groupon to Le Soleil. Choose between the following options:
- For $15, you get $30 worth of Vietnamese cuisine Sunday–Thursday.
- For $20, you get $40 worth of Vietnamese Friday or Saturday. <p>
Le Soleil’s stateside tables import the flavor of authentic Vietnamese cuisine from its sizzling kitchens, flavors ranging from meat and seafood to vegetarian-friendly combinations. Diners who opt to be dazzled by a starter of Vietnamese seafood crêpes savor a delectable catch of shrimp and calamari laced with bean sprouts, mint leaves, and other garden stuffings and drizzled with fish sauce ($7.50). For the main event, crispy fried catfish fillets in ginger sauce ($9.95) toe the line between spicy and savory like a tightrope walker during a sobriety test, and a hearty helping of five-spiced grilled chicken ($8.95) boosts the dwindling protein stores of even the most muscle-bound diner. Vegetarians and bean curd lovers delight in the simmering glory of the tofu clay pot, a piping hot serving of tofu chunks, special sauce, and spicy chilies ($7.95). On Saturday nights, patrons can scoop up portions of aromatic cuisine in time to the harmonic stylings of live musicians, creating the most enjoyable pairing of dinner and entertainment since the iconic days of traditional jousting tournaments and hot dogs on a stick.
The Fine Print
Promotional value expires Feb 22, 2012. Amount paid never expires. Limit 1 per person. Limit 1 per table. Valid only for option purchased. Weekend reservations required. Not valid for the purchase of alcohol. Dine-in only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Le Soleil
Nhu Y Restaurant—formerly Le Soleil Vietnamese Restaurant—dishes out more than 125 recipes and a slew of seasonal specialties using traditional Vietnamese flavors and culinary techniques. The chefs pair beef with baby bok choy, steam blue lobster with beer, fry catfish, and coat Dungeness crab in tamarind sauce. Meals conclude with deep-fried or banana ice cream. Every Saturday, musicians harmonize their bullhorns and instruments during live performances while diners feast their eyes on the newly remodeled tables and decor.