Culinary techniques such as deglazing a pan illustrate man's superiority to other species, who would be content to just eat the pan. Celebrate mankind's place atop the food chain with today's Groupon to Tap Restaurant in Surrey. Choose between the following options:
• For $10, you get $20 worth of gourmet fare and drinks during lunch.
• For $20, you get $40 worth of gourmet fare and drinks during dinner.
Tap Restaurant scours the region to find fresh ingredients for executive chef Alistair Veen's modern-meets-classic dishes. Both the dinner and lunch menus are crafted in a wide-open kitchen, letting diners watch chefs execute deft culinary precision and reenact classic comedy cooking bits. Dinner engages all senses, starting with colourful, aromatic prawns and scallops sunbathing and strumming miniature ukuleles atop coconut curry and roasted pineapple ($12). Gastronomists and superhero tandems intrigued by dishes sporting two variations on a single ingredient can opt for the duo of moulard duck, pairing a confit leg and seared breast accompanied by a side of medjool date sauce ($30).
Signature lunch options sate midday cravings at a palatable $16 or less, such as the quesadilla, enveloping herb-roasted chicken, mango, and brie ($10). The garden-enclosed summer patio invites al-fresco dining or enjoying a quaff from the hand-picked wine list, compiling international varietals engaged in cork jousting with regional British Columbia selections, including the 2009 Church Mouse pinot noir and the 2009 Lake Breeze Pinot Blanc ($10/glass each; $30/split).
Tap Restaurant
Chef Alistair Veen uses fresh, locally grown ingredients from Thiessen Farms, Pemberton Meadows, and Rossdown Farms as the building blocks of Tap Restaurant’s gourmet victuals. His approach to seasonal dining has earned praise from Surrey Now and Fraser Valley Pulse as well as a spot on OpenTable’s Best Food list. Visitors can peer into Tap Restaurant’s open kitchen to steal glances of chefs drizzling meats with exotic sauces and filling their chef hats with corncobs so they stand straight. Additionally, on Wednesday nights, guest musicians gently awaken aural senses with live acoustic sets.