Brunch—like twilight, sporks, friends with benefits, and so many other things that make life worth living—is not quite one thing and not quite another. Walk the line with this Groupon.
$40 for Brunch for Two (an $80 Value)
Mimosas and bloody Marys (one per guest, two total) accompany a three-course meal. Guests choose from five starters and five main courses. Appetizers include escargots, Dijon-drizzled seasonal greens, and potato garlic soup. The second course features seasonal berries and whipped cream atop French toast, as well as braised pork and creamed cabbage with poached organic eggs. Dessert plates are comprised of three different treats: fresh fruit shortbread tarts, flourless dark chocolate cake, and house-made chocolate mousse. Brunch is available Tuesday-Sunday from open to 2:30 p.m.
Tersiguel's French Country Restaurant
Back in their native France, Fernand's family owned a farm and Odette's owned a bar in the region of Brittany. When the two met, therefore, it was only a matter of time before they decided to open their own restaurant. But the Tersiguels went above and beyond: they created a chef! Today, their son Michel is the executive chef at their eponymous restaurant.
It was 1964 when, with Michel on the way, the couple first came to New York. Within three days of being hired at Top of the Fair, Fernand was promoted to lead bus boy. And within four years, the Tersiguels had founded their first restaurant, La Poularde. They later opened their second, Chez Fernand, though after nine years of success the restaurant was lost in a fire. Though the experience was upsetting, the couple used it as an opportunity to move downtown to the Old Baltimore Shot Tower.
In 1990 they opened Tersiguel's French Country Restaurant in the heart of Ellicott City, and the family has resurrected their multigenerational commitment to food—and their passion for the industry—by serving seasonal plates of classic French favorites. Escargots, frog legs, and bœuf à la Bourguignonne dance across the menu before house-made chocolate mousse delights palates. Odette's own family recipe is used to make the pâté de Campagne. So deep is the family's dedication to fine food that some customers even sign up just to shadow Michel for a day, following the chef from his 5 a.m. market trip to the kitchen as he prepares that evening's meals and invents his own type of fire to uses in the oven.