What You'll Get
If humankind never learned to play with its food, it would never have learned to play with its ingredients, and the world would be one bereft bowl of gruel. Taste the fruits of culinary creativity with today’s Groupon to Luke’s Gastronomy. Choose between the following options:
For $79, you get a four-course haute-cuisine dinner for two including wine (a $162 value).
For $139, you get a four-course haute-cuisine dinner for four including wine (a $324 value).
Each four-course dinner includes:
- Any appetizer (up to a $12 value)
- Liquid and solid herb salad (an $8 value)
- Refresher of rabbit, pumpkin, black sesame, cuminatum, and ginger (a $15 value)
- Any entree (up to a $36 value)
- A quartino of wine (up to a $10 value)
Helmed by 19-year-old gastronomic guru Luke Hayes-Alexander, Luke’s Gastronomy delights diners with a dinner menu of tantalizing plates and almost all locally sourced ingredients. Begin a toothy soiree with bites of crisp smoked-pork-belly pizza, a delectable disc topped with thyme, potatoes, capers, olives, and onions. Steer a meat-laden course towards the Lucanian sausages, which loiter at the intersection of savoury and sweet with a pack of wild blueberries, pinot grigio, and walnuts at their side ($28), or the cosmic duck, a tender duck gam and pulled breast paired with french toast, tomato, and marshmallow. Diners can pair their meals or conversations about their least favourite periodic element with sips from the extensive wine list, with sups squeezed straight from the family’s private vineyard such as the Luke’s Vineyard 2007 dry riesling.
The Fine Print
Promotional value expires Mar 5, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. Dine-in only. Must purchase 1 food item. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Luke’s Gastronomy
Hailed as "one of Canada's most intriguing, inventive and buzzed-about chefs" by the Financial Times, culinary wunderkind Luke Hayes-Alexander became the executive chef at Luke's Gastronomy six years ago, when he was just 15 years old. Relying almost exclusively on local ingredients, Hayes-Alexander designs artistically presented dishes that blend classic, modern, and neo-futurist techniques. These dishes pair nicely with the wine list’s signature chardonnays and cabernet francs, each of which is crafted from free-range grapes grown at the restaurant's own vineyards.