Tasting new, exotic flavors can be scary at first but also quite memorable, just like a dream in which the wolf that's chasing you turns out to represent your own untapped career potential. Face your hunger with this Groupon.
Choose Between Two Options
- $55 for a five-course Chef's Table dinner for two (a $110 value)
Chef Jason Febres prepares an exclusive five-course set menu at a central panoramic kitchen, and patrons can watch his cooking on a 110-inch projection screen inside a private dining room. The chef then presents each course, providing recipe descriptions and discussing inspirations and techniques. Dinners begin at 6:30 p.m. on Thursdays, and menus change monthly; see here for more information. The final Chef's Table dinner available through this Groupon will be held February 28, 2013; reservations are required 48 hours in advance for all dates.
- $10 for $20 worth of international cuisine for lunch
The lunch menu includes international dishes such as the cubano with adobo pork, smoked ham, and emmental cheese on Cuban-style bread ($9); the four-cheese tortino ravioli with vegetables and toasted almonds ($11); and the Peruvian-style ceviche tacos stuffed with shrimp, scallops, and avocado ($10).
Taste & See
Though servers at Taste & See parade saffron-infused paella, lump-crab-loaded mac ‘n’ cheese, and expertly blended cocktails through the dining room, customers have more to stare at than the food and drinks. While sipping Sangria or an herbal gin concoction, patrons fix their eyes on Venezuelan-born chef Jason Febres, who tosses together ingredients in his kitchen located at the center of the dining room. A performance venue as much as it is a restaurant, Taste & See's unique space lets patrons witness the cooking process from start to finish. Some visitors snag the front-row seats along the kitchen's sleek granite countertops, which wrap around the stoves and griddles, but those further back can watch Chef Jason demonstrate techniques such as meat preparation and plating on a 110-inch projection screen. To keep the experience interactive, he also leaves his station to visit diners individually, as well as shares his insights with the whole dining room through a microphone or carefully rolled cone of salami.
As he chats, Chef Jason reveals the inspiration behind his constantly changing menus, which blend an array of global flavors, such as those of the Middle East and Argentina, Peru and the American South, or Hawaii and Japan. He and partner Steven Bacci draw from their years of global travel and different ethnic backgrounds to concoct their eclectic fare. They draw further inspiration from their daily shopping trips for ingredients at local farmers' markets, and by scheduling surprise raids on their friends' refrigerators or Fort Knox's stockpile of fancy cheese. This international inspiration is also reflected in the Latin, Middle Eastern, and Italian music that mingles with the sounds of sizzling food in the dining room.