What You'll Get
Good Southern cooking can transport you to a country kitchen—biscuits in the oven, chicken frying in the skillet, and a bare-chested Ted Turner in the doorway with an armload of firewood. Experience true grits with this Groupon.
$30 for $60 Worth of Southern or Italian Food
Tuesday through Saturday, the menu highlights Southern-inspired dishes, including crawfish flapjacks with brown butter and slaw ($9) and pan-fried quail with andouille dressing, braised greens, and cider glaze ($28). The Sunday menu shifts to Italian specialties, such as gnocchi with bacon and figs ($17) as well as classic eggplant parmesan ($13). This Groupon is not valid on Saturdays.
The Fine Print
Promotional value expires Aug 14, 2013. Amount paid never expires. Limit 3 per person. Limit 1 per table, 2 for tables of 5 or more. Reservations required. Dine-in only. Not valid for the purchase of alcohol. Not valid on Saturdays. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
After his first dishwashing job piqued his interest in the restaurant business, Chef Bruce Bogartz set out on a roundabout journey that took him through a degree in economics and then north to study at the Philadelphia Culinary School. Finally he returned to his home city with a focus on Southern and East Tennessee cooking techniques and founded RouXbarb. There, Chef Bruce makes all of his soups, stocks, and desserts in-house, using produce from local farms and meat and fish free of hormones, antibiotics, and steroids whenever possible. Drawing from his region's recipes and cooking techniques, he crafts house-smoked pork, crispy chicken livers with cheese grits, crusted steaks, and pecan-crusted catfish. He has earned accolades such as Metro Pulse’s 2012 Best Chef for his efforts, and for lucky audiences, he passes on these skills. At seasonal wine dinners and themed cooking classes, he teaches students recipes for chicken wings, crusted steaks, and banana pudding while answering questions about spice combinations and whether butter screams when it’s fried.