All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Dining etiquette dictates that one use a soup spoon for soup, a dessert spoon for dessert soups, and a lobster hammer. Harness multiple courses of utensils with this Groupon.
$50 for $100 Toward a Prix Fixe Meal for Two or More
Chef Richard Bottini changes his six-course prix fixe menu ($90/person) daily. The menu changes regularly, and a sample menu includes roasted calabash charlotte, blue-crab bisque, salad, beef filet, artisan cheese, and dessert. Patrons with dietary restrictions should call within 12 hours of their reservation to request a special menu.
The Fine Print
Promotional value expires Nov 30, 2013. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table, 2 for tables of 4 or more. Valid only at listed location. Reservation required. Dine-in only. Must purchase a food item. Must use promotional value in 1 visit. Plates cannot be split between couples. Not valid for private dining. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Six Tables Tampa
A complimentary glass of champagne greets each guest as they find their seats and prepare to embark on a three-hour journey. The two dozen adventurous souls converse, but grow quiet as a figure walks through a red curtain. Chef Richard Bottini introduces himself and describes the special menu of gourmet, seasonal dishes he has planned for the evening. True to its name, the restaurant features just six tables, and every meal at Six Tables is an intimate experience with twinkling lights illuminating antique crystal in a setting Gayot named as one of the top 10 romantic restaurants in the area.
Bottini, an award-winning chef and graduate of the Culinary Institute of America, creates a new six-course prix fixe menu every day using seasonal ingredients and his expansive knowledge of French cooking. In the kitchen, he personally prepares each course, incorporating such delectables as Cornish hen and poached duck breast. Bottini breaks down each menu item in English or Klingon to diners and offers wine pairings with dishes, which can be tailored according to taste and diet.