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What You'll Get
Tasting new, exotic flavors can be scary at first but also quite memorable, just like a dream in which the wolf that's chasing you turns out to represent your own untapped career potential. Face your hunger with this Groupon.
$25 for $50 Worth of Modern French-Japanese Cuisine
After hand-selecting the best-looking produce from the Santa Monica farmers' market, chef Jason Park incorporates his finds into an international menu of crispy duck confit risotto ($16), sake-and-soy-braised short ribs ($22), organic spinach ravioli with housemade ricotta ($21), and colorado lamb with shiitake rice and japanese curry ($29). See the full menu.
The Fine Print
Promotional value expires Sep 20, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for a minimum of 2 people (per Groupon). Dine-in only. Must purchase 1 food item. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
Jason Park’s connection to culinary ingenuity began before he was even born. His grandmother, a native Korean, began experimenting with blending Japanese and Korean cooking styles after she studied in Japan. She passed on her techniques and recipes to her daughter, who did the same to a young Jason.
From a young age, Jason showed his affinity for gourmet food by dutifully watching international cooking shows and sounding a trumpet whenever he bit into a perfectly salted popcorn. During college at UCLA, he dabbled in biology and psychology before returning to his true passion for cooking. After spending the next few years honing his skills in the kitchens of restaurants in Los Angeles and Osaka, he opened the doors of his own establishment as the executive chef.
At Maru, Jason draws on his grandmother’s principles of culinary fusion as he blends the flavors and textures of French and Japanese fare. He assembles dishes that range from Mediterranean risotto to sushi rolls using an ever-changing assemblage of seasonal ingredients, which he hand-selects each week at the Santa Monica farmers' market. He also has fresh fish flown in overnight from Japan’s seafood markets.
To complement Maru's continent-spanning dishes, sommeliers assemble balanced lists of local California wines, imported French blends, and Japanese sakes.