Inviting somebody to break bread is an act of hospitality, like when a strongman breaks his door in half so you can come inside. Share a meal with this Groupon.
Choose from Five Options
$39.50 for an American meal for two, valid Sunday–Thursday (up to $76.50 value)
- Two salads (up to $18 value)
- One shared appetizer (up to $10.50 value)
- Two entrees (up to $48 value)
$80 for an American meal for four, valid Sunday–Thursday (up to $162 value)
- Four salads (up to $36 value)
- Two shared appetizers (up to $21 value)
- Four entrees (up to $96 value)
$46 for an American meal for two, valid any day (up to $76.50 value) $97 for an American meal for four, valid any day (up to $162 value) $12 for $20 worth of American cuisine
Capsaicin: How Peppers Pack Their Punch
The thing that gives hot sauce its heat is a chemical known as capsaicin. Learn more about this gastronomic knockout with Groupon’s introduction.
Capsaicin is an oily compound that gives hot peppers their delectable kick, but it may have evolved so that we wouldn’t eat them at all. Though it’s easy to think of spiciness as just another flavor, like sweetness or bitterness, it actually registers on our brains via an entirely different mechanism: our pain receptors, specifically the ones on our tongues that normally signal that you forgot to blow out a birthday candle. (To the brain, the resemblance to actual heat is so strong that it actually prompts the skin to start sweating.) Humans seem to be alone in enjoying this fake-out of the senses, and other animals’ aversion may account for capsaicin’s prevalence in peppers. Chili and habanero plants need their seeds to be spread, but not every animal that bites into their fruits will do so effectively, and some, such as insects, will be actively destructive. Birds, on the other hand, don’t have the kind of pain receptors that make other creatures find capsaicin distinctly irritating—they can eat peppers and spread the seeds without experiencing any burn, which is why salsa for birds never really caught on.
On the other side of capsaicin-related pain is numbness: given enough intensity, the affected pain receptors simply shut down and become unresponsive. That property has caught the eye of medical researchers, who have begun manufacturing capsaicin-laden topical creams and even experimented with intense doses of purified capsaicin as a way to deliver pain relief directly to tissues affected by surgery.
Post 22 Restaurant
When a foodie says they love Post 22 Restaurant, it's anyone's guess which particular dish caused this reaction. Was it the hand-made lobster parppadelle? Or the upscale twist on familiar staples, such as shellfish-stuffed tacos and bacon burgers drizzled in shallot aioli? Was it the oven-fresh pizza, the sesame-crusted tuna, or the hanger steak served with lobster mashed potatoes? Whatever the answer, investigating this question promises to be a delicious undertaking. In the dining room or in the shade of the patio's white parasols, plenty of guests do their own culinary investigations as they discover new favorites.