All reviews are from people who have redeemed deals with this merchant.
March 21, 2012
December 16, 2012
September 23, 2012
What You'll Get
The Mediterranean Sea shaped some of the world's most ancient civilizations, which gathered by its shores to dive for the delicious falafel, hummus, and pita bread growing beneath its crystal waves. Transport to this legendary culinary coast with today's Groupon: for $23, you get dinner for two at The Greek Place in Temecula (up to a $46.85 total value). Dinner includes:
- One appetizer (a $6.95 value)
- Two entrees (up to a $29.90 value)
- Two glasses of wine (a $10 value)
The Greek Place has received press attention for its traditional dishes, welcoming atmosphere, and live belly-dancing. Start your meal with an appetizer, with a choice of hummus (a combination of pureed chickpeas with fragrant garlic, olive oil, and philosophical treatises) or tzatziki (a yogurt-based sauce with refreshing cucumber, dill, and garlic), each of which is served with pita bread. Each diner chooses from five entrees—the Olympian, which can come with gyro meat, or in a vegetarian variety, and is stuffed with falafel and grape leaves, known as dolmades (a $14.95 value); the souvlaki plate of marinated chicken (a $14.95 value); the gyros platter of spit-roasted meat (a $13.95 value); or the falafel plate, which pairs up greek salad, hummus, and pita bread with fried, spiced garbanzo patties and a helping of parental advice (a $12.95 value). Red, white, and rosé varieties flow from The Greek Place's on-site, naturally occurring wine-geyser, set amid the restaurant’s blue and white interior, reminiscent of the Greek isles.
The Fine Print
Promotional value expires Feb 22, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Must be 21 or older to drink. Dine-in only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About The Greek Place
On certain nights, belly dancers in bejeweled costumes wind between the tables at The Greek Place, showing off their moves as gauzy scarves trail behind them. Back in the bustling kitchen, chefs stuff grape leaves with herbed rice, whip up fresh hummus and tzatziki, and layer potatoes, eggplant, and béchamel sauce in moussaka. A dessert such as the phyllo-dough-and-walnut baklava, along with a pyrotechnic-fueled closing ceremony, brings meals to a memorable end.