All reviews are from people who have redeemed deals with this merchant.
Reviewed November 25, 2012
Reviewed September 2, 2012
Reviewed August 20, 2012
What You'll Get
Dining out with friends can foster healthy relationships that might otherwise be limited to impersonal group texts or overly personal bathtime visits. Get a bite in person with a person with this Groupon.
Choose Between Two Options
- For $75, you get a four-course meal for two (up to a $152 value)
- For $135, you get a four-course meal for four (up to a $304 value).<p>
The meal begins with a starter, such as the 15th-century-style tête du cochon comprised of stuffed pork medallions accompanied by mushroom ketchup and quail egg. Between courses, cleanse your palate with a refresher of rabbit, pumpkin, black sesame, and ginger while deliberating how to shrink the restaurant into a gift-box-friendly size. Main course delicacies include the cosmic duck, a pairing of confit leg and pulled breast meat with caramelized onion, tomato, and marshmallow. See the full dinner menu; the Groupon includes per-person selections from the first-, second-, and third-course menus as well as an interlude.<p>
The Fine Print
Promotional value expires Sep 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. Must purchase 1 food item. Not valid for delivery. Wine not included. 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.