All reviews are from people who have redeemed deals with this merchant.
Reviewed July 25, 2012
Reviewed May 22, 2012
Reviewed May 21, 2012
What You'll Get
Large plates can prove difficult to lift, stack, or teach household pets to retrieve when thrown. Avoid cumbersome plates with today's Groupon: for $10, you get $20 worth of tapas at Tapas Gitana. Choose between the following locations: Chicago and Northfield.
Tapas Gitana's chefs remix the flavors of Barcelona cuisine with Spanish tapas built from fresh ingredients and paired with a list of imported wines. Share feelings and opinions on macaroni art while enjoying the ensalada de pato, a breast of grilled duck with fresh spinach and raisins sprinkled over light angel-hair pasta ($8.95), or the pollo al curry, a curried chicken salad with red grapes, scallions, and celery ($7.25). Crêpes spill forth a bounty of apples, goat cheese, and spinach ($6.75), whereas griddle-cooked squid basks in a nest of garlic, lemon, and olive oil ($8.25), and palates dab themselves with sips of Red Guitar rosé wine ($8) from Navarra. House specialties include servings of corazon de alcachofas ($8.95), a trio of baked artichoke hearts filled with pisto manchego and topped with grilled shrimp, as well as hand-pulled lamb confit with fresh herb aioli ($8.95), served alongside a mound of crisp potatoes and a miniature pickax.
The Fine Print
Promotional value expires May 16, 2012. Amount paid never expires. Limit 3 per person. Limit 1 per table. Valid only for location purchased. Dine-in only. Reservation required. Not valid on holidays. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Tapas Gitana
At Tapas Gitana, waves of steam steeped in saffron, chorizo, and seafood stock rise from paella pans and dishes featured on ABC's Hungry Hound to carry palates away to Barcelona. Cold tapas twine ingredients such as avocado, seranno ham, and manchego cheese, and hot tapas exhibit tiger prawns that fuel the sharing and conversation of small-plate dining. On the outdoor patios, glasses of wine clink together and effuse stories of sun-soaked Spanish grapes the hue of a matador's sports car. Chef Andy Novak appeared in a culinary demonstration hosted by Sheridan Road magazine, in which he cloaked sizzling shrimp in lemon and arbol chilies to forge a dish ideal for serving with pasta or distracting party guests from cartoon-silhouette holes in walls.