What You'll Get
Many American bistros differentiate themselves from their European counterparts by serving region-specific dishes and replacing waiters with Bruce Springsteen. Satisfy a hungry heart with this Groupon.
Choose Between Two Options
- $32 for dinner for two, including one appetizer, two entrees, and two glasses of house wine (up to a $64 value)
- $60 for dinner for four, including two appetizers, four entrees, and four glasses of house wine (up to a $128 value)
The menu's starters (up to an $11 value) include spicy tuna tartar with avocado and mango-ponzu sauce, fried green tomatoes with feta and warm creole-tomato sauce, and salt-roasted beet salad. Entrees (up to a $21 value) range from coffee-crusted flat-iron steak to blackened garlic sautéed shrimp and creamy cheese grits.
The Fine Print
Promotional value expires 90 days after purchase. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Limit 1 per group. Valid only for option purchased. Reservation recommended. Dine-in only. Not valid for happy hour specials. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About One 20 A Modern Bistro
Not all 13-year-olds have the foresight to realize their life's calling, or the world would be full of unemployed professional puppy holders. Luckily for the foodies of Pensacola, Dan Pettis had a knack for his more practical dream. He started experimenting in the kitchen just before he entered high school, starting as dish washer and working his way up through the cut-throat world of the restaurant industry. At the top of the food chain, he is now both chef and owner at One 20 A Modern Bistro.
Here, he crafts a menu of innovative, fusion bistro cuisine, drawing inspiration from his southern roots and journeys to Southeast Asia and Japan. The artfully plated dishes take on southern accents with dishes such as blackened garlic sautéed shrimp accompanied by creamy cheese grits and mustard-rubbed pork chops with a side of braised collard greens. Whereas, international influences take the form of range-glazed tuna steak and stir-fried edamame.