Like attaching a fake mustache to a Halloween mask or cleverly changing your name from Obi-Wan Kenobi to Ben Kenobi, adding a new ingredient to something familiar can render it delightfully unrecognizable. Enjoy inventive eats with today's Groupon: for $30, get $60 worth of contemporary cuisine at Moro Restaurant. Moro is open for dinner Tuesdays–Saturdays.

Chef Michael DiBianca serves up a menu of revamped classics that rotates as often as daily to showcase the freshest ingredients and new culinary inspiration, reflecting an attention to detail that earned DiBianca three James Beard Foundation Award nominations. Diners can start with plates of individual vegetables ($5 each), meats ($7) and cheeses ($6 each), including the herb-grilled artichokes, the shaved Parma prosciutto, or the drunken goat cheese, made from the milk of goats celebrating completing the LSAT. Shaved parmesan, port reduction, and lemon vinaigrette decorate the currently popular crispy duck-confit salad, served on a bed of baby arugula and endive ($13). Meanwhile, Kobe-beef mini burgers filled with horseradish cheddar, caramelized onions, and tomato aioli escort truffle fries ($13) past fans clamoring for an autograph and a quick bite. For their main course, patrons can choose from an array of prime beef dishes nightly, as well as aquatic options like the grilled maple-glazed salmon with pineapple-macadamia-nut vinaigrette ($22). The house-made gnocchi with spinach, roasted tomatoes, and olives comes in half ($11) and full ($20) plates, as do the Vermont quail with spicy apple-cider barbecue sauce ($15 for half; $26 for full) and the talents of reality-show contestants. Customers can quaff a glass of A by Acacia, a 2010 pinot noir ($8), with their meals, or turn in a hoppier direction with draughts like the Evolution Primal pale ale ($4).

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