What You'll Get
Overwhelmed by Chinese fare’s beauty and deliciousness, Marco Polo had himself blindfolded and navigated the East by shouting his name out loud. Discover seductive savories with this Groupon.
Choose from Four Options
$42 for a Chinese tasting-menu dinner for two, valid Sunday–Thursday (up to an $88 value)
$42 for a Chinese tasting-menu dinner for two, valid Friday and Saturday (up to an $88 value)
- Two appetizers, such as vegetable lettuce wraps or chicken-satay skewers (up to a $30 value)
- Two entrees, such as velvet chicken or American black bass (up to a $52 value)
- Two ice creams or sorbets (a $6 value)
- View the full tasting menu<p>
$89 for a Chinese tasting-menu dinner for four, valid Sunday–Thursday (up to a $214 value)
$89 for a Chinese tasting-menu dinner for four, valid Friday and Saturday (up to a $214 value)
- Four appetizers (up to a $60 value)
- Four entrees (up to a $104 value)
- Four ice creams or sorbets (a $12 value)
- One bottle of house wine (a $38 value)<p>
The Fine Print
Promotional value expires Aug 29, 2012. Amount paid never expires. Limit 1 per person. Valid only for option purchased. Reservation required. Dine-in only. Valid only for prix fixe menu. Not valid Mother's Day, Father's Day, or Easter. Alcohol is not discounted more than 50%. This Groupon can only be redeemed at the Philippe location on East 60th Street in New York City. 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.