What You'll Get
Bistros are remarkable in that they somehow manage to be both fancy and casual at the same time, much like a necktie with Taz on it. Feel gussied up without too much fuss with today’s Groupon to Little House Bistro on Moffett Road. Choose from the following options:
- For $15, you get $30 worth of dinner, which is served Thursday through Saturday from 5 p.m. to 9 p.m.
- For $7, you get $15 worth of lunch, which is served Monday through Friday from 10:30 a.m. to 2:30 p.m.
The foreman of Little House Bistro’s culinary construction crew is executive chef Marc Walden, who builds an edible blueprint around fine Southern bistro dining with a twist. The lunch menu is anchored like a parasailing hippo with the brawny bistro burger ($8.50), which is stacked with lettuce, tomato, red onion, and house-made pickles. Dinner showcases entrees such as fish & grits, featuring fresh blackened catfish, and McEwen & Sons’ grits with sharp cheddar, Benton’s 14-month-aged ham, sweet onion, roasted tomato, and pan gravy ($14), and capellini pasta, which comes loaded with Tennessee prosciutto, spring peas, and roasted tomatoes in a white sauce ($14).
Reviews
Little House Bistro’s chef Marc Walden cooked up one of the restaurant’s signature dishes on Studio 10. Eighty percent of five Urbanspooners recommend the restaurant: > * With 75-80% of his ingredients coming from within Alabama, appetizers like the savory bacon cheesecake with bacon-tomato jam reflect the best local and seasonal ingredients available. Patrons relish the difference, too. – Studio 10
The Fine Print
Promotional value expires May 23, 2011. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table, 2 per table of 5 or more. Valid only for option purchased. Gratuity not included. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Little House Midtown
Up the steps of the1930s-era home, a wide, wraparound porch gives diners the impression they are entering a rural townhouse. And that’s the feeling Donna Rodriguez and executive chef Marc Walden want to evoke—that of a little house, which they can fill with startlingly large flavors. Chef Walden vows to use only fresh, locally sourced ingredients to craft the eatery’s southern-style dishes, which blossom beneath modern twists, including apricot compote and okra chips. As chefs introduce new york strip, filet mignon, and blackened delta catfish to flame, the contented crackle of the hot grill drifts from the kitchen. Patrons marinating to weekly live jazz music in the dining room request a savory bacon cheesecake to go, or search for Waldo in the pastel whorls of the bistro’s vibrant impressionist paintings.