All reviews are from people who have redeemed deals with this merchant.
Reviewed September 19, 2014
Reviewed September 12, 2014
Reviewed August 2, 2014
What You'll Get
Choose from Six Options
For the Bellaire or Memorial location
- $39 for American dinner for two, valid Sunday–Thursday (up to $81 total value)
- $49 for American dinner for two, valid Friday or Saturday (up to $81 total value)
- $79 for American dinner for four, valid Sunday–Thursday (up to $162 total value)
- $89 for American dinner for four, valid Friday or Saturday (up to $162 total value)<p>
For the Kingwood location
- $39 for American dinner for two (up to $81 total value)
- $79 for American dinner for four (up to $162 total value)<p>
Each dinner includes the following per pair:
- One appetizer (up to $13 value)
- Two entrees (up to $29 value each)
- One dessert (up to $10 value)
- See the menu.<p>
The Fine Print
Promotional value expires Mar 19, 2014. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Valid only for option purchased. Reservation required. Not valid with online reservations. Not valid on daily specials or other offers. 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.