All reviews are from people who have redeemed deals with this merchant.
What You'll Get
A delicious meal leaves you feeling satisfied, like finishing a jigsaw puzzle or making a cool new jigsaw puzzle out of your parents’ wedding album. Fill the empty place with this Groupon.
C$25 for C$50 Worth of Contemporary Global Food for Dinner
The seasonally rotating menu features a horseradish-encrusted tenderloin ($36), seared salmon with a honey-and-thyme glaze, with a gluten-free option available ($36), a flatiron steak with a 6-ounce lobster tail ($40), and vegetable ragout with pecan-basil pesto, garbanzo, quinoa, winter vegetables, and tomato coulis ($21).
The Fine Print
Promotional value expires May 13, 2013. Amount paid never expires. Limit 1 per person. Limit 1 per table. Reservation required. Dine-in only. Must purchase a food item. Not valid for lunch. Not valid on Valentine's Day. Promotional value can’t be combined with other offers. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About The City Grill
In a 1930s-era walk-in vault that once guarded diamonds, The City Grill now stores ruby-hued merlots and cabernet sauvignons. The vault is a relic of McCreery’s Diamond Store, whose art-deco aesthetic has been revived by The City Grill, setting the perfect backdrop for feasts of upscale culinary creations.
The restaurant’s carefully designed atmosphere relies on illuminated globes, exposed brick, and black-and-white photomurals depicting the days in Windsor’s past when even robots had to get around by horse-drawn carriages. A spacious patio invites guests to soak in the fresh air and sip libations that range from Chilean syrahs to signature dessert drinks such as an espresso martini.
The drinks pair with globally inspired food dreamt up by Executive Chef Shawn McKerness, who previously captained the seafaring kitchens of the luxurious Holland America Line cruises. McKerness combines fresh ingredients from local sources for a menu of contemporary food that, like the moon’s wardrobe, changes seasonally. Diners might slice into a horseradish-encrusted tenderloin, Maui-style ahi tuna, or red snapper lounging under exotic fruit salsa.