Eating at restaurants delays the need to go grocery shopping or clear your stolen snowman heads out of the freezer. Keep your secrets on ice with this Groupon.
Choose Between Two Options
- $25 for $50 worth of European cuisine for two or more people
- $50 for $100 worth of European cuisine for four or more people
The chef incorporates fresh, local ingredients into dishes on the ever-changing menu. Begin with appetizers such as an apple-cider pumpkin bisque with oven-roasted butternut squash ($6.50), then explore the chef's modern take on classic European entrees. Selections have included a scallop schnitzel with sake butter ($19) and steak frites served with truffle sweet-potato fries and green beans wrapped in bacon ($18).
It's fitting that, from the outside, Scutra's brick-faced building looks like a family home that's been turned into a neighborhood restaurant. When you enter the cozy space—which is decorated in warm yellow and orange tones—you might see chef Didier Baugniet asking for diners' thoughts on the WiAnno oysters with parmesan-lemon-pepper butter or one of the many dishes from the constantly changing menu. Elsewhere in the welcoming, dinner-only venue, you might see patrons turning in their comfy, woven-back chairs to talk to Baugniet's wife and partner, Cesidia Cedrone, asking for recommendations from the thoughtfully curated wine list, which features varietals from all over the globe.
The international wines paired with European dishes and hospitality help diners feel like they’re thousands of miles away, dining in a cozy bistro while watching men kick a ball around in a game oddly dubbed football despite its lack of resemblance to the classic American pastime. The restaurant’s food—scallop schnitzel with sake butter, beef short-rib gnocchi, and salmon grape leaves—all made with fresh, local ingredients, is a nod to the delicious offerings of multiple countries. Restaurant manager Louie Paparella even said in a 2009 article in the Arlington Advocate, "Our Belgian chef has worked around the world and picked up little culinary traits and we use it all."