Locally Sourced Cuisine at Mezzanine Restaurant (Half Off). Two Options Available.


95% of 177 customers recommend

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In a Nutshell

Chef Todd Johnson sources local food from farms and fisheries in his home state, creating dishes with international flourishes

The Fine Print

Promotional value expires Sep 11, 2013. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. Reservation required. Dine-in only. Dinner only. Not valid for Sunday brunch. Not valid for the purchase of alcohol. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Mezzanine Restaurant - Carytown: Locally Sourced Cuisine at Mezzanine Restaurant (Half Off). Two Options Available.

They say eating at a good restaurant can make you feel like a king, but historically kings always had to eat in their castles and probably alone. Feel better than royalty with this Groupon.

Choose Between Two Options

  • $20 for $40 worth of locally sourced cuisine for dinner
  • $40 for $80 worth of locally sourced cuisine for dinner for a table of four or more

Guests sup from a seasonal, sustainable, ever-changing menu of dishes, such as a beet salad with goat and blue cheeses with candied walnuts ($10), pan-seared jumbo scallops with Virginia chorizo and salsa verde ($18), sweet potato gnocchi with duck confit and tarragon crème ($18), and Carolina shrimp and grits with tasso ham and parmesan cheese ($20).

Mezzanine Restaurant

Mezzanine's Chef Todd Johnson loves creating fine cuisine from local, sustainable food sources. His restaurant has garnered numerous accolades, including 2009 Restaurant of the Year from Style Weekly magazine and a nod from the New York Times.

Johnson's work as a master chef has led him all over the world, but he celebrates his deep Virginia roots by sourcing from farms and fisheries throughout the state, resulting in an eclectic menu full of diverse flavors and fresh ingredients. Daily-printed menus feature creations whipped up from whatever produce, meat, and seafood is readily available. The chorizo, mushrooms, and Polyface Farm chicken come from Virginia, as do oysters served on the half-shell with drizzles of spicy sriracha aioli. You might also find Aspen Ridge rib-eye steaks and Sunday brunches of lobster omelets, fried-green-tomato BLTs, and Carolina shrimp and grits.

Mezzanine's intimate, two-tiered dining room fosters a relaxed and jovial atmosphere, and a covered patio accommodates outdoor diners during warmer months. Small tables, ideal for conversation and morsel stealing, lean their weight into hardwood floors as ambrosial aromas delicately waft by, unable to contain themselves within the kitchen.


95% of 177 customers recommend

  • “Great food and great service!”

  • “Thanks for another great meal! It has been a while since we have eaten at Mezzanine, but we won't be that long again.”

  • “Thank you for a memorable evening with my son and husband in RVA . The dessert for a perfect day!”

Treat yourself to the best-rated gastronomic experiences
Simple to elegant eats that emphasize fresh, organic, seasonal, and local ingredients
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