What You'll Get
Of all the five senses, smell has the strongest connection to memory, which explains why the fragrance of grilled steak is easier to remember than the time of its dance recital. Reward your hippocampus with today's Groupon: for $20, you get $40 worth of classic Italian cuisine and authentic Asian fare at Maxwells 148 in Natick.
Helmed by globe-trekking chef/owner Mitchell Maxwell and general manager/owner Randy Nason, Maxwells 148's culinary maestro satisfies cravings with gourmet cuisine created using fresh, natural ingredients. Named one of the five best Asian restaurants in Boston by Zagat, Maxwell 148 gets high marks for its dedicated, attentive service. The dinner menu spins a kaleidoscope of small plates and starters ranging from teriyaki pork wings ($6) to the mushroom risotto cake with cognac and white truffle oil ($14). Hunger pangs hold summits to discuss their longing for classic Italian pastas such as spicy penne arrabiata ($14), and palates sing the praises of the catch in a bag ($25), a symphony of fresh fish filet and shrimp glass noodle stuffing harmonized with thai basil, cilantro, and ginger.
The Fine Print
Promotional value expires Jul 29, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Limit 1 per visit. Not valid for lunch. Not valid for the purchase of alcohol. Must purchase 1 food item. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Maxwells 148
One of the most enjoyable ways to experience different cultures is by exploring their cuisines, and at Maxwells 148, guests can zoom around the globe with bites from an international menu. Executive Chef Mitchell Maxwell sees to it. More than just a passive admirer of the Asian and Italian foods that stand out on the Zagat-rated menu, the experienced kitchen master has trained in the lands from which these cuisines originate. His passion for Asian food has taken him to Honolulu, Hong Kong, China, Thailand, Indonesia, and Singapore—he spent time in a kitchen in each of those locations. And his love of Italian fare dovetailed neatly with his pan-Asian education when he learned how to cook in the style of the Friuli region of Italy with chefs who hailed from there, but who were in Hawaii with Maxwell.
The results of Chef Maxwell’s globetrotting education are palpable in the flavors of appetizers such as Maine lobster or Hudson Valley foie gras. Or, they emerge from a pasta dish of Cantonese noodles with shrimp or linguini siciliana with cauliflower. His house specialties include classic chicken marsala, gnocchi ai aragosta, and kaffir-lime seared scallops.