What You'll Get
Eating is necessary for survival, just like sleeping or carving yourself companions out of large pieces of wood. Don’t just survive—thrive with this Groupon.
Choose Between Two Options
- $15 for $25 worth of Chinese cuisine for two
- $30 for $50 worth of Chinese cuisine for four or more
The seasonal menu showcases a fresh take on kung pao chicken ($11.25) as well as a grilled szechuan steak panini ($8.50) and stir-fried japanese eggplant and bean curd ($10.75). Counter service is available seven days a week during open hours except Friday and Saturday evenings, when customers may dine in.
The Fine Print
Promotional value expires 120 days after purchase. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per visit/table. Valid only for option purchased. Must purchase 1 food item. Valid for dine-in or carryout; not valid for delivery. Not valid for happy hour specials. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Michael and Ping’s
Growing up in Brooklyn, Michael Bruno ordered a lot of Chinese food. When he got older, it was still one of his favorite things to eat, but he craved change. That’s why he opened a bistro that would, in his words, set out to “reinvent the Chinese food takeout experience.”
A grid of floor-to-ceiling windows trains a blast of sunlight onto the open kitchen, where chefs assemble a largely seasonal menu made with local produce and hormone-free chicken. From their seats between gray and exposed brick walls, patrons watch chefs use cooking methods designed to be healthier than those of many more traditional takeout places, which typically sear food in the exhaust pipes of monster trucks.
Michael and Ping’s conscientious efforts don’t end with local produce; the bistro bills itself as “Brooklyn’s first and only Certified Green Restaurant.” This certification comes from the Green Restaurant Association, which rewarded the eatery for ecologically friendly practices such as participating in a compost pickup program, packing leftovers in recycled containers, and using low-water-flow and energy-efficient appliances.