All reviews are from people who have redeemed deals with this merchant.
What You'll Get
People eat three times a day to prevent mouthy mouths from brashly blurting out their distaste for the rest of the digestive system. Today's Groupon prevents inner-system quarreling by subduing chatty cheeks with creative gourmet fare: for $12, you get $24 worth of gourmet New American eats at Sausalido. With fresh ingredients and local produce fueling its seasonal menu, Sausalido infuses its gourmet bistro cuisine with New American flavors. Fans of all things fair and fowl can satiate salivary glands with the farm-grain- and pea-stuffed chicken served in a pan jus over baby spinach and port salut smashed potatoes ($22) or the duck breast bathed in a cherry-and-apricot reduction ($26). Those who prefer a swimmable feast can delight in the Asian-inspired seared ahi tuna with warm vegetable slaw ($23), and porcine-inclined palates can revel in the French-cut pork chop crackling over crispy leeks and bacon-and-bleu risotto ($23). In keeping with the Bloomfield eatery's friendly vibe, all meals come with locally baked bread, white beans with rosemary oil, a side salad, and a hot stock tip from one of the sociable servers. Enjoy a postmeal palate-pleaser in the form of velvety roasted-pistachio crème brûlée ($6) while taking advantage of the eatery's BYOB policy ($3 corkage fee/person). Between the contemporary wine-country vibe and welcoming service, Sausalido provides frenemies with a much-needed respite from the tedious habit of fish-slapping.
The Fine Print
Promotional value expires Oct 3, 2011. Amount paid never expires. Limit 2 per person. Limit 1 per table, 2 per table of 5 or more. Limit 1 per visit. Dine-in only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
Under the leadership of owner Nicholas Mineo and executive chef Michael Simpson, the experienced culinary team at Sausalido concocts an ever-changing array of New American– and European-style dishes from a wealth of local produce. Though Chef Simpson's menu changes seasonally, he always pairs seafood, pasta, and meat entrees with salad, locally baked rustic bread, and a white bean and fresh rosemary dipping sauce whipped up in-house.
Sausalido’s main dining room evokes the aesthetics of the Napa Valley with soothing jazz music and acrobatic sommeliers dangling from grapevines, while still incorporating work from Pittsburgh artists to remind the walls where they come from. The expanse hosts up to 40 diners who can BYOB, while upstairs, a private party room fits up to 30 guests. Along with hosting in-house celebrations, Sausalido feeds guests at offsite soirees with catered cuisine from its 12-page catering menu.