As the saying goes, in wine there is truth, which is why most interrogations take place over candlelit meals. Enjoy some light conversation with this Groupon.
Choose from Four Options
$24 for dessert and wine for two, redeemable Sunday through Thursday (up to a $46 total value)
- Two glasses of wine (a $28 value)
- One shared sundae (a $10 value)
- Four pieces of artisan chocolate (an $8 value) or three macaroons (a $7.50 value)<p>
$48 for dessert and wine for four, redeemable Sunday through Thursday (up to a $92 total value)
- One bottle of wine (a $56 value)
- Two shared sundaes (a $20 value)
- Eight pieces of artisan chocolate (a $16 value) or six macaroons (a $15 value)<p>
$34 for the above dessert and wine combination for two, redeemable any day of the week (up to a $46 total value)<p>
$58 for the above dessert and wine combination for four, redeemable any day of the week (up to a $92 total value)<p>
Customers may choose from prosecco, chardonnay, or cabernet sauvignon.<p>
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.