$30 for $60 Worth of Neo-Southern Fare at Stove, the restaurant in Portsmouth


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In a Nutshell

An ever-changing menu of neo-southern fare boasts house-made sausage and shrimp and grits prepared with locally sourced ingredients.

The Fine Print

Promotional value expires Nov 21, 2012. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Reservation required; subject to availability. Not valid for alcohol. Not valid with other offers. Must use in 1 visit. No cash value. Not valid on Valentine's day, Sunday brunch or cooking classes. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

A restaurant meal is incomplete without its after-dinner mint, which cleanses the palate before patrons gnaw a subterranean tunnel home. Chew the scenery with this Groupon.

$30 for $60 Worth of Neo-Southern Fare

Though the dinner menu changes often to incorporate seasonal ingredients, it currently includes items such as jumbo shrimp with pork-belly bacon ($13–$24) and étouffée with house-made ham ($11–$23).

Stove, the restaurant

When he’s not making paintings for Stove’s walls, Sydney Meers adorns his restaurant’s plates with edible art inspired by American, southern, and French cuisine. With many of the ingredients sourced locally or grown in his garden, diners can discover fresh new fare on nearly every visit. A soup du jour, available in flavors such as peanut pumpkin, warms up belly engines before entrees such as shrimp and grits and grilled Berkshire pork loin park atop their tables. Staying creative with all edibles, Stove's dessert menu continually rotates, like a caffeinated ballerina. Fans of Sydney’s fare can learn how to make it during his interactive cooking classes or by accosting the all-knowing moose head in the wild and crazy Cougar Lounge.

Customer Reviews

Arrive hungry! Sidney creates amazing course's.
Christopher S. · June 2, 2015
Eat and enjoy!
Stuart K. · August 2, 2014
Great use of local foods, with creative twist on preparations.
Marcia M. · January 21, 2013

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