All reviews are from people who have redeemed deals with this merchant.
Reviewed May 13, 2016
Reviewed April 15, 2016
Reviewed April 3, 2016
What You'll Get
- $24 for $40 worth of seafood and global cuisine for two
- Click here to view the menu
The Fine Print
Promotional value expires 90 days after purchase. Amount paid never expires. Offer valid only for times available on Groupon.com. Reservation must be scheduled/booked through Groupon.com. Offer valid only at scheduled reservation time. Cancellations permitted up to 60 minutes prior to your reservation. No refunds if you do not show up for your reservation. Limit 1 per person. Limit 1 per visit. Limit 1 per table. Must purchase a food item. Must use promotional value in 1 visit. Not valid with other offers or specials, including happy hour. Tax and gratuity not included. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Taita Restaurant
Choosing seafood as a specialty when you live in a landlocked state is quite a bold move. This isn't lost on Jose Dionicio, the chef and owner of Taita Restaurant. Perhaps that's why his standards remain so high: he's invested more than a decade building relationships with high-quality fish purveyors around the country, an effort that ensures he cuts and cooks only the freshest, most sustainable seafood available.
Once the conscientiously caught fish is in Taita's kitchen, Chef Dionicio sets to work showcasing its flavors with techniques honed at New York's Michelin-starred Le Bernardin. The resulting plates champion elegant presentation and globally-inspired flavor, such as miso-marinated escolar with yuzu vinaigrette and mahi mahi belly with thai-chili reduction. Not all of the fish is served cooked, however; Chef Dionicio is a trained sushi chef as well, and he crafts unique raw offerings throughout the week, excepting Mondays.
Besides seafood, guests find thoughtful dishes such as roasted chicken with sweet-potato puree, and other entrees featuring ingredients procured from local farmers and artisans. They'll see pisco sours, beef-heart skewers during a celebration of "dishes influenced by [the culinary team's] travels and dreams."