All reviews are from people who have redeemed deals with this merchant.
What You'll Get
As the saying goes, in wine there is truth, which is why most interrogations take place over candlelit dinners. Enjoy some light conversation with this Groupon.
$79 for a three-course French-American bistro dinner for two (up to a $170 total value), which includes the following:
- Two appetizers (up to a $19 value each)
- Two entrees (up to a $29 value each)
- Two desserts (up to a $14 value each)
- One bottle of wine (a $46 value)
- Click to view the special menu
The Fine Print
Promotional value expires 90 days after purchase. Amount paid never expires. Limit 3 per person. Limit 1 per visit. Limit 1 per table, 2 for tables of 4 or more. Not valid until 9/20/13. Reservation required. Dine-in only. Valid only for dinner after 5PM. Valid only at listed location. Not valid for happy hour specials. Earthquake in a Fishbowl will be considered 2 desserts. Alcohol is not discounted more than 50%. Merchant is solely responsible for all sales and delivery of alcohol. Must provide 21+ ID to receive alcoholic beverages. Must purchase 1 food item. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Sugar and Plumm
Sugar and Plumm manages to exude a distinctively French charm that appeals to the refined palates of all ages. The Parisian–inspired whimsical haven caters to virtually every taste bud by enlisting the talents of formally trained chefs, Parisian chocolatiers, and various ice cream makers and pastry chefs. Together, this team creates an eclectic assortment of sweet and savory treats, beginning from scratch whenever possible, and enjoyed while dining in or being delivered.
Executive Chef Ben Dodaro oversees the kitchen at the Upper West Side bistro, cooking a sophisticated combination of upscale yet familiar French classics and refined versions of American comfort foods. His team handles every piece of protein from start to finish by butchering, smoking, and curing all of the meats and fishes in-house. This extra bit of effort helps elevate dishes such as the waffles with crispy, free-range chicken, and it complements the classical elegance of dishes such as the salad with confit rabbit, heirloom carrots, and an orange-cider vinaigrette.
Sugar and Plumm’s savory offerings are only one small piece of the puzzle, though. Master French chocolatier Thierry Atlan and his team use raw, all-natural, sustainably farmed chocolate as they meticulously craft small batches of treats. The pastry chefs bake in two shifts every day, ensuring that the shelves are lined with fresh macarons and cakes, even while taking the time to make their own jams and jellies in-house. These chefs also prepare their own ice creams and sorbets from scratch, patiently allowing the flavors to meld and coalesce by using a process that, much like a book club discussion of The Oxford English Dictionary, takes two full days.