taste

Downtown Albany

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In a Nutshell

Lauded chef Paul Ozimek plates fresh and seasonal dishes to go with seasonal cocktails or wine-by-the-glass

The Fine Print

Promotional value expires Jan 6, 2013. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. Valid only at restaurant. Reservation required. Dine-in only. Not eligible during Times Union Center events, special events, Restaurant Week, 10/13-10/20, or on New Year's Eve. Must purchase a food item. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Group dining is an easy way to socialize and to encourage friends to accept the mouth growing on your back. Show off party tricks with this Groupon.

Choose from Four Options

  • $38 for dinner for two with two entrees (up to a $31 value each) and two drinks (up to a $12 value each), valid Tuesday–Thursday (an $86 value)
  • $43 for dinner for two with two entrees (up to a $31 value each) and two drinks (up to a $12 value each), valid Friday–Saturday (an $86 value)
  • $76 for dinner for four with four entrees (up to a $31 value each) and four drinks (up to a $12 value each), valid Tuesday–Thursday (a $172 value)
  • $86 for dinner for four with four entrees (up to a $31 value each) and four drinks (up to a $12 value each), valid Friday–Saturday (a $172 value)

Entrees include, but are not limited to, pistachio-crusted sockeye salmon and seven-spice-dusted duck breast. Customers may choose drinks from a seasonal specialty cocktail menu and wines-by-the-glass list.

taste

Chef Paul Ozimek of taste draws upon the culinary techniques he learned while studying with James Beard-award winning chefs in San Francisco and Chicago to create a menu of inventive New American cuisine. The Times Union lauded the dishes as "[provoking] moments of reverential chewing silence." That's due in part to the complexity of flavors: rainbow trout comes with charred stone fruit and jasmine sticky rice, for instance, and fried green tomatoes enhance sausage-stuffed lamb. The cocktail menu proves equally complex, with rotating seasonal martinis and cocktails.

taste

Chef Mark D. Graham crafts menus at taste that showcase culinary techniques honed over more than two decades in the kitchen, including several years working as the sous chef at the Palo Alto Spago under Wolfgang Puck and Michael French. It was time well-spent—his menu presents inventive New American cuisine that led the Times Union to declare the chef's vision as being "bright, creative and precisely tuned...Graham isn't shy about crafting a menu that tempts you to try favorites of his you may have forgotten about or never sampled to begin with." Carnivores can delight in savory, slow-braised short ribs, Lover's Leap pork belly, or grilled filet mignon and the envious stares of nearby diners. Those who prefer their meals via sea can indulge in the halibut filet accented with salsa verde and summer couscous salad or salmon elegantly laced with asparagus butter.

Customer Reviews

food was excellent, service friendly
Frank E. · August 23, 2013
Great night over all. Only criticism was there wasn't a hostess when we arrived so we had to stand around waiting for a little while. The dinner was delicious and our waiter knew his stuff. Unfortunately the kitchen was out of scallops, but with the waiter's recommendation I was happy with my meal.
Laura S. · March 26, 2013
Thanks for your sensitivity to the needs of those with food issues--especially gluten intolerance. Much appreciated.
Helene S. · February 22, 2013

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