$30 for $60 Worth of Fine Dining and Wine at Michael Smith Restaurant


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In a Nutshell

  • Nationally renowned, James Beard Award–winning chef
  • Inventive dishes
  • Chic dining experience

The Fine Print

Promotional value expires Oct 12, 2011. Amount paid never expires. Limit 2 per person, may buy 1 additional as a gift. Limit 1 per table. Limit 1 per visit. Dine-in only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

The monopoly tycoons of the nineteenth century traditionally did their wheeling and dealing at fine-dining establishments, cleverly concealing the fact that they still lived with their parents. Enjoy opulent dining sans pathos with today's Groupon: for $30, you get $60 worth of fine dining and wine at Michael Smith Restaurant.

Head chef and gastro guru Michael Smith is a previous winner of the James Beard Award for Best Chef in the Midwest, a prestigious honor that resonates in every freshly prepared, intensely creative dish. Begin the evening with the braised rabbit, served alongside house-made potato gnocchi, shiitake mushrooms, leeks, and close-shaven parmesan ($13). The Campo Lindo Farms chicken breast combines farm charm and fine-dining sophistication: free-range poultry teams with seasonal ancillaries including spring pea gnudi, pea shoots, and carpano antica morel cream ($23). Those who would rather surf can order the semolina dusted Great Lakes whitefish, swimming in pickled spring onion and celery froth ($25). A glass of Spanish brut rosé cava complements culinary offerings and your date's coonskin cap ($7). Contemporary furnishings, stylish place settings, and mod drop lighting greet impending eaters in Michael Smith's chic dining room.

Michael Smith Restaurant

Michael Smith familiarized himself with kitchen life at an early age thanks to his mother, a restaurant manager. The lifelong foodie went on to win three prestigious James Beard Awards, including Kansas City’s first. At his current eponymous eatery, where he doubles as chef and owner, Smith concocts inventive recipes that have been published in culinary magazines such as Gourmet and Bon Appetit. His rotating menu foregrounds gourmet meats—including squab, fluke, and slow-roasted pork—accented with funky accouterments such as eggplant caviar and pickled cauliflower. Individual entrees and four-, five-, or six-course tasting menus zoom from the kitchen to tables, which are clad in white linens and ensconced by orb-shaped lighting fixtures and painting-shaped artwork.

Customer Reviews

it is a lovely restaurant, my meal was very good but i found it a bit pricey for my budget.
Lisa F. · December 12, 2012
Great presrntation good desserts
Cheryl R. · October 25, 2011
Great service
Kelly S. · September 6, 2015

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