All reviews are from people who have redeemed deals with this merchant.
Reviewed October 28, 2012
Reviewed March 22, 2012
Reviewed September 28, 2013
What You'll Get
In addition to disrupting ecological order, the spread of global warming will severely constrain seasonal restaurants, which will be forced to serve gazpacho and popsicles year-round. Diversify your dinner plate while you still can with the help of today's Groupon: for $20, you get $40 worth of seasonal cuisine and drinks at Rosewood Bar and Grill in Lodi.
Rosewood features fresh American fare that incorporates earth-friendly organic produce and sustainable, line-caught seafood. The menu changes seasonally, but recent dishes include dungeness crab cakes on field greens and jicama ($13), roasted game hen stuffed with rice pilaf ($26), and free-range pork tenderloin with cranberry coulis and roasted corn risotto ($24). Despite the menu's bounty of creatures from land, sea, and air, Rosewood also offers vegetarian fare, such as fall vegetable lasagna ($17) and veggie pizza with caramelized onion, tomato, spinach, broccolini, and feta ($17). Rife with romance, the interior features rich, dark woods, crisply starched white tablecloths, dim lighting, and waiters on white stallions. The restaurant also has outdoor seating and a full bar, both of which greatly boost diners' chances of spotting mohawked extraterrestrials.
Yelpers give Rosewood Bar and Grill a 3.5-star average:
The Fine Print
Promotional value expires May 22, 2011. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table, 2 per table of 5 or more. Dine-in only. No cash back. Tax and gratuity not included. Not valid with other offers. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Rosewood Bar & Grill
Chef Iradh Herrera is very particular about the ingredients that enter his kitchen. He bans canned vegetables or dried herbs from passing through the door, working only with organic local produce and fresh herbs. When discussing his reasoning with reporters from Lodi News-Sentinel, Herrera explained, "fresh herbs brings out more essence in the dish. Dried [herbs] you have to use more, and [they don't] have the same taste. You can tell." The skilled chef peppers free-range beef and natural meats with fresh basil, thyme, and mint to whip up a variety of seasonal American dishes, such as a decadent bacon-wrapped meatloaf and a succulent roasted lamb rack. He favors eco-friendly seafood as well, preferring to cook with fish that were sustainably caught on fishing lines rather than deceitfully coaxed onto boats with "free algae" signs.
While Herrera bustles about the kitchen, bartenders squeeze fresh juices into specialty cocktails and uncork bottles of fine wine. Diners chatter animatedly at white-clothed tables, while others bask in the sun on the outdoor patio. On weekends, the elegant eatery often plays host to live music performances.