$32 for $60 Worth of Contemporary Cuisine and Drinks at Moro Restaurant

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Customer Reviews


1,419 Ratings

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All reviews are from people who have redeemed deals with this merchant.
Relevant Reviews

LH

Leonard H. · 20 reviews TOP REVIEWER
Reviewed July 6, 2016
Difficult to schedule. Also, Moro's gravitated to small plates vs large plate entrees. Many of my guests like this, however I prefer the latter, especially if it is quality!

ER

Ed R. · 7 reviews TOP REVIEWER
Reviewed July 1, 2016
friendly staff and great martinis

LH

Leonard H. · 20 reviews TOP REVIEWER
Reviewed June 25, 2016
Difficult to make a reservation. Apparently, they dropped Open Table, and their was not good communication if you had a table or not. Also, I favor large plate entrees and they are moving towards small plates that lack appeal to me.

What You'll Get


Dining etiquette dictates that one use a soupspoon for soup, a dessert spoon for dessert soups, and a lobster hammer. Harness multiple courses of utensils with this Groupon.

The Deal

  • $32 for $60 Worth of Contemporary Cuisine and Drinks

Click to see the full menu.

The Fine Print


Promotional value expires 120 days after purchase. Amount paid never expires. Limit 5 per person, may buy 10 additional as gifts. Limit 1 per visit. Limit 1 per table. Must purchase a food item. Moro is open for dinner Tuesday–Saturday from 5PM–11PM. Not valid on New Year's Eve or Valentine's Day. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

About Moro Restaurant


Moro Restaurant's head chef, Michael DiBianca, orchestrates a market-inspired menu of seasonal dishes, reinventing traditional recipes and creating new dishes that showcase individual ingredients. From his teen years through adulthood, Michael gained culinary experience working at produce stands, fish markets, and fine restaurants, including apprenticing with a French chef and arm-wrestling with a local seafood kingpin. Carrying on this vision, culinary crews make weekly visits to local markets in search of ingredients and inspiration, and use their findings to change menus weekly or daily. Dishes incorporate freshly imported Chilean turbot, truffles from Oregon, and sushi-grade fish from Hawaii, and the same fine fare can also grace public gatherings as part of restaurant-style catering services. An extensive wine list gathers fine libations from Italy, Australia, Argentina, and France, blending more international influences than a Twister tournament between prime ministers.

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