All reviews are from people who have redeemed deals with this merchant.
Reviewed June 6, 2012
Reviewed March 27, 2012
Reviewed March 25, 2012
What You'll Get
Eating is almost always better when in the company of others, whether dining with a date or reheating leftovers with the cast of Frasier. Enjoy culinary company with today's Groupon: for $25, you get a three-course prix fixe dinner for two (a $50 value) at Pan Africa Restaurant & Bar.
Pan Africa Restaurant & Bar's prix fixe menu engages dining duos in a gastronomic journey of authentic African appetizers, entrees, and desserts. Prep palates for spiced savories with two starters such as piquant piri piri prawns and lamb kebabs or veggie sambusa and a spicy tuna roll. Inspired by the cardinal directions, entrees such as the East Combo One—with injera, tuna kitfo, beef tibs, doro wott, and veggies—mark tongue passports with a regional stamp. Tailored to omnivorous or vegan inclinations, each two-person platter reflects local culinary traditions, from the West Combo One's curried goat, chicken yassa, and fish groundnut stew to the South Combo Two's tofu mesala, zucchini cakes, greens in peanut sauce, and curried corn. Coconut bananas and cardamom mangoes face off for affections in chilled rice pudding, and the mango cobbler delivers fructose to demanding sweet teeth. Couples can pick two desserts from the trio of options.
The Fine Print
Promotional value expires Jun 8, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Limit 1 per visit. Not valid for the purchase of alcohol. Dine-in only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Pan Africa Restaurant & Bar
At Pan Africa Restaurant & Bar, chefs craft authentic African and African fusion dishes in the kitchen and teach their recipes to students in the classroom. They lead African-cuisine enthusiasts through authentic techniques in a choice of vegetarian or omnivorous cooking classes held on assorted Sundays and Tuesdays. In classes, students discover the secrets to crafting tasty doro wat, beef tibs, and stretchy injera bread that can be used to pick up food during the meal or thrown at nearby plates of marinated chicken to signal interest. For dinner, chefs craft succulent entrees including yassa peanut stew and lamb alicha cutlets in stewed curry.