All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Fine-dining establishments give you options, such as soup or salad, and silver platter or wax-paper-lined top hat. Celebrate good taste with this Groupon.
Choose Between Two Options
$20 for a four-course chef’s tasting menu for two (a $40 value)
$39 for a four-course chef’s tasting menu for four (an $80 value)<p>
Both of the above options include the following per person:
- Organic soup de jour
- Farmers’ market seasonal salad
- Fettuccine alla bolognese with handmade pasta and beef sauce
- Cinderella pumpkin-stuffed žlikrofi, a ravioli with pancetta brown butter<p>
The Fine Print
Promotional value expires 90 days after purchase. Amount paid never expires. Limit 1 per person, may buy 3 additional as gifts. Limit 1 per table. Valid only for option purchased. Reservation recommended. Dine-in only. Valid only for prix fixe menu. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Roxy’s Cafe
As the foodie culture has exploded in popularity in recent years, it’s become quite fashionable to shell out big bucks to experience tasting menus from talented chefs. However, at the husband and wife restaurant Roxy’s Cafe, chef Manny Torres Gimenez lets people enjoy a 10-course meal for as low as $75, which is practically unheard of in the world of upscale cuisine. “My concept is to do fine dining for ordinary people,” he told Serious Eats.
The seasons and the farmers’ markets influence his tasting menu, which weaves Asian, Mediterranean, and Latin American flavors together. Its 10 courses, which start off light and refreshing before moving to slightly heavier fare, seem to tell a culinary narrative about the type of food Gimenez is passionate about cooking.
The San Francisco Chronicle actually described Gimenez as “one of the new breed of chefs who cook from the heart and aren't deterred by inadequate kitchens and inferior dining amenities.” So though the interior of Roxy’s might have rickety dining tables and what the Chronicle calls “garish” red paint, it’s not the decor that keeps people coming back. It’s an avocado that holds seasoned ahi sashimi within its green walls, pork belly braised for 48 hours, and cheese arepas with housemade guanabana ice cream. And it’s the chef who wants the ordinary diner to feel like they can afford to eat 10 courses without selling their prized collection of waygu-beef cows.