What You'll Get
The Great Wall of China was constructed to keep roving packs of ancient pandas from absconding with the local cuisine. Succeed where the bears failed with today's Groupon: for $30, you get $60 worth of fine Chinese cuisine and drinks at Philippe Jericho.
The culinary artisans at Philippe Jericho, a Zagat-rated establishment, compose edible masterpieces from an elegant Chinese menu, putting a distinctive spin on familiar dishes. An appetizer of three peking duck spring rolls ($16) or the hand-pulled noodles enveloped in pork or veal bean sauce ($16) coaxes salivary glands from slumber. Entrees such as the nine seasons spicy prawns swimming in spicy sweet and sour sauce ($64) and the filet mignon with broccoli ($64) are plated for two to three, accommodating couples or Charlie's Angels. Guests can also tackle four pounds of crispy peking duck resting on a bed of house-made pancakes prepared by head chef Philippe Chow himself ($55). A warm apple-crumb tart crowned with caramel ice cream and caramel sauce or vanilla crème brûlée with almond biscotti cap off a well-traveled trip up the food pyramid.
The alluring, all-white interior and furnishings are broken up only by vibrant red accents and a wine cellar, where lucky diners can make their food a spectacle in the presence of thousands of corked onlookers. Philippe Jericho complements its extensive wine list with a range of specialty drinks such as the philipptini, a concoction of Absolut vodka, lychee, fresh-squeezed pineapple juice, triple sec, and splash of Chambord ($19) or the espresso martini with Illy issimo espresso, Absolut vodka, and Godiva chocolate liqueur ($19).
The Fine Print
Promotional value expires Oct 17, 2011. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Limit 1 per visit. Reservation required. Not valid for specials or happy hour. Valid only at Jericho location. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Philippe Jericho
Philippe Jericho is built on the recipes of founder Philippe Chow, who brought his culinary flair to New York in 1979. While working in the steam-filled kitchen of a Manhattan eatery, the chef spent hours learning to make dim sum, developing proficiency in hand pulling noodles and training shrimp to pan fry themselves. Philippe eventually left to establish a gourmet-Eastern-eateries network in California, Florida, and New York. At the Jericho location, which has been repeatedly lauded by Zagat, diners scoop handcrafted noodles at white-clothed tables, surrounded by slender, modern wall sconces and waving ranks of alabaster orchids. In the dining room that Forbes magazine called "a sea of calm," crimson accents set off hues of red wines and fire trucks with their noses pressed jealously against the windows. Chef Chow passes on many of his recipes and techniques in an array of cooking classes.