Without a hearty meal, bodies won't have enough energy to perform important tasks such as paying bills or producing chlorophyll. Fuel up deliciously for life's essential tasks with today's Groupon to Seasons downtown. Choose from the following options:
- For $18, you get one Father's Day brunch meal on Sunday, June 19 (a $36.95 value).
- For $20, you get $40 worth of upscale cuisine and drinks for dinner.
- For $10, you get $20 worth of upscale cuisine and drinks for lunch.
Seasons stifles hunger pangs with fresh and local offerings populated by choice cuts of meat, scrumptious vegetables, delectable desserts, and palate-pleasing wines. A special Father's Day brunch on Sunday, June 19 bolsters dad-sized appetites with a hero-worthy buffet of delights that include smoky pork barbecue ribs, eggs benedict, panko-sesame prawns, and a cavalcade of dessert options as sweet as one's first childhood apology.
For dinner, fire up mandibles and laser-guided spoons to conquer the signature curry-tomato-and-poached-lobster soup ($10), then delight taste buds with the menu's multifarious vegetable entree accented with sweet-potato gnocchi ($21). In a union of land and sea, scallops cozy up to braised short ribs ($24), known in some circles as the Fountain of Hunger Abatement.
Lunchtime diners can fill out soft corn tortillas with fried pork, pico de gallo, and sour cream ($16), or bite into smoked mozzarella, cucumber, and maple-roasted bacon resting on a chicken club sandwich ($14). Edibles may be paired with selections from the wine list, filling glasses and miniature goldfish bowls with an array of potables such as the Roy's Hill sauvignon blanc ($8) and the Villa Mura pinot grigio ($6.50). Hanging pendant lights and wall sconces illuminate Seasons' wood-panelled walls as customers perform tabletop chorus lines to the restaurant's almost nightly lineup of live music.
Seasons by Atlantica
As Seasons by Atlantica's sous chef Brenan Madill says, "You are only as good as your last performance." Luckily he and Executive Chef Luis Clavel have put on plenty of award-winning productions. Madill's commendations include the 2012 title of Apex Junior Chef of the Year, whereas Clavel's countless awards earned him the opportunity to cook at the James Beard House on behalf of Atlantic Canada.
The duo keep its performances great by updating classic dishes with unexpected twists. Instead of beef stew, their stew is studded with scallops, mussels, chorizo, and lobster, and their pan-seared strip loin is paired with a "chili" made from king mushrooms and potatoes. The meals are hearty, for sure, but guests would do well to save room for equally surprising desserts, such as a "lollipop" that's actually a brownie chunk dipped in chocolate. Atlantica has breakfast and lunch service as well, which is great considering that some people get hungry before sundown.
1980 Robie St.
Halifax, Nova Scotia B3H 3G5