What You'll Get
Choose from Four Options
- $45 for a Puerto Rican dinner for two, valid Sunday–Thursday (up to $84 total value)
- $55 for the above Puerto Rican dinner for two, valid any day (up to $84 total value)
- $95 for a Puerto Rican dinner for four, valid Sunday–Thursday (up to $183 total value)
- $115 for a Puerto Rican dinner for four, valid any day (up to $183 total value)
The dinner for two includes the following: * One appetizer (up to $14 value) * Two entrees (up to $25 value each) * Two sangrias ($10 value each)
The dinner for four includes the following: * Two appetizers (up to $14 value each) * Four entrees (up to $25 value each) * One pitcher of sangria ($55 value)
The Fine Print
Promotional value expires 90 days after purchase. Amount paid never expires. Tax and gratuity not included. Limit 1 per person, may buy 1 additional as a gift. Valid only for option purchased. Reservation required. Dine-in only. Alcohol is not discounted more than 50%. Merchant is solely responsible for all sales and delivery of alcohol. Must provide 21+ ID to receive alcoholic beverages. Must use promotional value in 1 visit. Must comply with dress code. Not valid on major holidays or during restaurant week. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
Genaro Morales is no stranger to New York's restaurant scene; his first Puerto Rican restaurant, Sofrito, still draws diners to its midtown Manhattan and White Plains locations. Sazon marks Morales's first venture into the crowded, hip market of downtown eateries, and he's already made his mark, attracting celebrity patrons such as Adrian Grenier. The authentic Caribbean dishes, such as mofongo and ropa vieja, earned a rating of "very good to excellent" from Zagat as well as a spot on Gotham magazine's list of must-visit Tribeca eateries.
Inside the two-story establishment, multitiered chandeliers and bright orange quilted walls bathe diners in a warm glow. The curvaceous bar wends serpent-like through one end of the space, covered in small tiles patterned to resemble snakeskin. Behind the scenes, chefs stuff plantains with beef picadillo or grill up slabs of spicy churrasco sausage to complement fruits of the sea such as calamari, shrimp, and red snapper.