All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Choose Between Two Options
$65 for dinner for two ($115.90 value)
$129 for dinner for four ($231.60 value)
Each diner gets the following:
- One baby spring mix salad
- One entree
- One nata
- One glass of red or white house wine
The Fine Print
Promotional value expires 120 days after purchase. Amount paid never expires. Dinner only. Not valid for takeout or delivery. Reservation required. Not valid on federal holidays. Limit 1 per person, may buy 1 additional as gift(s). Limit 1 per table. Must use promotional value in 1 visit(s). Valid only for option purchased. Valid for dine-in only. Not valid with other offers or promotions. Not valid for happy hour specials. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services. Offer is not eligible for our promo codes or other discounts.
About Natas Pastries
When Fatima Marques realized she needed to open her own pastry business, she wasn't homesick for her home city of Lisbon—she was hungry for it. While walking the streets of Los Angeles, her head would swim with images of cream puff shells and the perfectly balanced filling that defined her native Portugal's signature pastries, known as "pasteis de nata." But no matter how long she looked, she couldn't find a suitable LA fix for her sweet tooth. So she did the only acceptable thing and took matters in her own hands, which would soon be covered in more flour than science ever thought possible.
Ms. Marques opened Natas Pastries in 2005, filling it with the scents of sweet custard nata pastries as well as savory varieties stuffed with sausage, spinach, and feta. Full cakes and other desserts—from flan to cherry strudel—have more than fleshed out the menu over the years. Today, Natas Pastries and its blue and white glazed tiles also house a full-service Portuguese cafe that serves breakfast, lunch, and dinner alongside wine and beer. Candlelight flickers over the restaurant come evening, when chefs impress with tableside flambés of chouriço sausage and serve it with salt cod.