What You'll Get
Sharing a meal with loved ones is a way to connect, create memories, and discover which family member has been a robot all along. Refuel your clan with today's Groupon to The Union Kitchen. Choose between the following options:
For $50, you get the best-of-menu special dinner for four (a $103.50 value), which includes:
- Four nonalcoholic beverages (a $9 value)
- Any two appetizers (up to a $24 value)
- Two Union chopped salads (a $16 value)
- One large baby spinach, goat cheese, sundried tomato, and chicken pizza (an $11 value)
- One pistachio chicken entree (a $19 value)
- One chicken basil pesto entree (a $15 value)
- One s'more brownie à la mode (a $9.50 value)
For $20, you get $40 worth of contemporary American fare from the menu. Entrees range from $12 to $26.
Union Kitchen sprouts its contemporary American fare from seeds of fresh ingredients harvested from biweekly trips to the local farmers' market. Divvy up morsels of eclectic small-plate appetizers, such as Texas blue crab cakes sprawled over roasted-tomato coulis or a Lolo hawaiian tostada, piled with ahi tuna and pineapple chutney and crisped over hot magma flown in from Mauna Loa. Two Union chopped salads padded with blue cheese and applewood-smoked bacon give diners something to leaf through while the large spinach and goat-cheese pizza lounges in the brick oven crisping itself. Carve out portions from the two entrees—pistachio chicken laced with the subtle flavors of white-wine-lemon-cream sauce, and chicken basil pesto spread with sundried tomato confit. Servers scrounge up a quartet of their scrappiest forks to battle the flavors of a monstrous dessert, a s'more brownie capped off with a scoop of ice cream.
Hungry entourages can circle up around tables on the outdoor patio, which comforts diners year-round with ceiling fans for hot days, heat lamps for crisp nights, and blasts from a tepid water hose during lukewarm weather. While eyes and mouths focus on abundant dinner spreads, ears find occupation with live music on Friday and Saturday nights.
The Fine Print
Promotional value expires Mar 4, 2012. Amount paid never expires. Limit 2 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. Not valid for the purchase of alcohol. Dine-in only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About The Union Kitchen
As he passed another lazy afternoon at Purdue University’s student union, Paul Miller had a flash of sudden, delicious inspiration. He wanted to capture the feeling of camaraderie he shared with his fellow students, to create a place where people could gather for good company and good food long after graduation ended. He kept that dream with him through years in the restaurant industry, finally giving his vision form as The Union Kitchen.
Even though the restaurant mirrors Paul’s collegiate experience, the food within is a far cry from the typical dorm cafeteria fare–in fact, H-Texas magazine added The Union Kitchen to its "Culinary Stars" list in the Best Burger category. The menu features flavors and techniques borrowed from France, Italy, Mexico, and beyond, which take shape in dishes ranging from paremesan-crusted chicken and chophouse steaks to small plates filled with baked brie, prosciutto-wrapped asparagus, or PEI mussels. To stay on top of the calendar, Paul and Juan hit local farmers’ markets bi-weekly to suss out the freshest seasonal ingredients for use in their cuisine. They also borrow spare pitchforks, the best utensil with which to tackle their famed Union Burger. The monstrous tower of meat, bun, and onion rings slips other flavors in between its layers, from pecan-smoked bacon to barbecue-smoked aioli. This dauntingly delicious combination is part of what earned it rave reviews from local reporters and bloggers alike.