All reviews are from people who have redeemed deals with this merchant.
Reviewed August 20, 2016
Reviewed February 19, 2016
Reviewed February 13, 2016
What You'll Get
Like riding a segway home from the butcher, cooking contemporary cuisine takes meat on an unexpected journey. Sojourn toward craftier cooking with today's Groupon: for $25, you get $50 worth of New American cuisine and drinks at Michael Anthony's Food Bar in Wading River.
Chef Michael Anthony and his team craft an eclectic menu of contemporary dishes infused with fresh produce and accompanied by an extensive wine list. The restaurant's pasta bar curbs carb cravings with goat-cheese and fennel-frond ravioli ($16) and stuffed shells packed with sausage, broccoli rabe, and rich ricotta ($16). Sink ravenous silverware into meaty entrees such as hanger steak slathered in port-wine glaze ($24) and pork tenderloin sprinkled with rosemary-orange peppercorn ($23).
Like a pearl in a ham sandwich, Michael Anthony's Food Bar's unassuming exterior conceals a dazzling all-white interior popping with blue-table accents. Natural light pours into the bright dining room and onto the equally chic patio, and knowledgeable staffers perfectly pair dishes with astrologically compatible selections from the extensive wine list.
The Fine Print
Promotional value expires Jan 11, 2012. Amount paid never expires. Limit 2 per person. Limit 1 per table. Limit 1 per visit. Not valid for prix-fixe menu. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Michael Anthony's Food Bar
Cars whizzing down the North Wading River road could easily miss Michael Anthony's Food Bar, a handsome restaurant nestled amid leafy trees and residential homes at the threshold of wine country. The lucky patrons who do find the eatery, however, are rewarded with the dazzling site of pristine white tablecloths set with sapphire glasses, colorful hot-air balloons dangling from lofty white rafters, and bright walls speckled with vivid decor. Diners can then take a seat upon one of the soft cushions to nibble on oysters and toast their great discovery with a glass of fine wine.
Meanwhile, in the restaurant's kitchen, Chef Michael Anthony is hard at work folding fresh seafood, premium meats, and imaginative sauces into a variety of small plates, pastas, and seasonal specialties such as the pumpkin chicken with balsamic-rosemary butter or the duck breast with apricot-apple chutney. Michael has spent the last 25 years perfecting his signature "New American Cuisine" recipes, favoring inventive ingredients such as toasted-sage olive oil.