What You'll Get
American cuisine's roots run deep, from Betsy Ross sewing the first crab cake to Benjamin Franklin's famous kite-cooked pot roast. Taste the heritage with this Groupon.
Choose Between Two Options
- $10 for $20 worth of contemporary American fare for dinner, valid from 3 p.m. to close of business
- $5 for $10 worth of contemporary American fare for lunch, valid from 11 a.m. to 3 p.m.
The dinner menu showcases a variety of contemporary American dishes, such as bowtie pasta decorated in a creamy tomato sauce with eggplant and capers ($9.95), or entrees of herb-crusted salmon with mushroom risotto, sauteed arugula, and balsamic-roasted cherry tomatoes ($18.95) or 6 oz. filet mignon ($23.95). Alternatively, the lunch menu spotlights a po boy with lightly breaded shrimp and a dollop of rémoulade ($8.95) and a chicken-fried chicken with pancetta cream and a hearty helping of bacon mac 'n' cheese ($8.95).
The Fine Print
Promotional value expires Aug 15, 2012. Amount paid never expires. Limit 1 per person. Limit 1 per table. Valid only for option purchased. Not valid for the purchase of alcohol. Reservation required. Dine-in only. Not valid for special menus. Not valid for happy hour. Not valid on holidays. Must use promotional value in 1 visit. Not valid with other offers. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
Though John Ly grew up helping out in the kitchen of his family's restaurants, his parents never wanted him to become a chef. The restaurant industry is competitive, they warned him—a lot of hard work with little recognition. Heeding their advice, Ly began pursuing a degree in computer science at the University of Texas, but soon realized that he longed for the creativity and chaos of the kitchen. Propelled by his passion for food and cooking, Ly renounced his degree and enrolled in culinary school. After years spent working his way up through scrubbing floors, washing dishes, and absorbing his managing chef's techniques, Ly finally spearheaded Strata—naming the restaurant after the word for "different layers" to reflect the diverse international influences of his cooking.
As executive chef, Ly captains his kitchen crew as they artfully plate innovative, contemporary American dishes using seasonal ingredients, earning the restaurant Hungry in Houston's Best Restaurant award in 2010. His pan-seared sea bass, cinnamon-rubbed rib eye, and spicy habanero-infused sausage dishes have also enticed the taste buds of reporters from the Houston Press. Ly staffs his modern dining room with a friendly team of servers, while offering up an expansive outdoor patio, an ideal spot for a date night or celebrating recent acquisitions of rival rent-a-bobcat businesses.