All reviews are from people who have redeemed deals with this merchant.
What You'll Get
According to Emily Post, napkins may only be used to cover laps, clean up spills, or signal the waiter via semaphore that your table has hit an iceberg. Master restaurant etiquette over a gourmet meal with today's Groupon: for $40, you get an upscale dinner for two at North Beach Bistro in Atlantic Beach (up to an $80 value). The dinner includes:
- Any one appetizer (up to a $12 value)
- Any two entrees (up to a $54 value)
- Two glasses of house wine (a $14 value)
A native of Jacksonville, chef David Seavey assembles North Beach Bistro's dinner menu with equal parts local flavor and communal flair. Dinners may set sail on an artisanal-cheese plate piled with complementary grilled bread, spiced nuts, and fruit comfiture, or atop an order of Prince Edward Island mussels steamed with white wine and garlic. Cooks craft hearty entrees such as the char-grilled lamb porterhouse resting alongside grilled rosemary polenta or the veal osso buco, cooked at a pace as slow as a three-legged baby race and crowned with truffled mushroom risotto and crunchy onion straws. In addition to meat-anchored meals, the bistro also bunches together seasonal vegetables on a nightly vegetarian plate. A selection of seafood dishes includes the jumbo lump crab cake or the big-eye tuna, which cooks sear using a pan bartered from Poseidon for a dry pair of sneakers.
North Beach Bistro accents savory flavors with pours of house wine and live music sets on Friday and Saturday nights.
The Fine Print
Promotional value expires Feb 21, 2012. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Dine-in only. Valid only for dinner. Not valid for Happy Hour. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About North Beach Bistro
North Beach Bistro is more than a restaurant—it's a legacy. The upscale eatery was the vision of renowned chef Tony Pels, who trained with culinary giants such as Wolfgang Puck and Michel Richard, and chef David Seavey, whom Pels mentored for 15 years at the Sawgrass Marriott Golf Resort & Spa. Pels passed away only two months before the restaurant's opening in June of 2008, leaving executive chef Seavey to carry on his tradition of culinary creativity and generosity.
Spurred on by this responsibility, Seavey combines the freshest ingredients with a genuine love for his fellow Floridians. The Jacksonville native crafts hearty and flavorful surf 'n' turf entrees such as the Seafood Paella with Mayport shrimp, Bay scallops, mussels, calamari, fresh fish, andouille sausage, onion, peppers and saffron rice, or Filet Mignon Oscar topped with jumbo lump crab, Bearnaise sauce, and herb roasted fingerling potatoes. Reddish-gold fixtures in the bar emanate light that's as warm and welcoming as the chef himself. DJs and live music keep the space vibrant, and the dining room's wood floors and spot-lit art give it an air of sophistication. Weekly trivia nights arm guests with knowledge that makes an ideal conversation starter or helps pass the time while stuck in an elevator with Ken Jennings.