What You'll Get
Choose from Four Options
- $49 for a three-course contemporary American dinner for two, valid Sunday–Thursday (up to $90 total value)
- $59 for a three-course contemporary American dinner for two, valid Friday–Saturday (up to $90 total value)
- $89 for a three-course contemporary American dinner for four, valid Sunday–Thursday (up to $180 total value)
- $99 for a three-course contemporary American dinner for four, valid Friday–Saturday (up to $180 total value)
For each pair, dinner includes:
- One appetizer (up to $14 value)
- Two entrees (up to $29.50 value each)
- One dessert (up to $12 value)
See the menu.
The Fine Print
Promotional value expires Nov 30, 2014. Amount paid never expires. Not valid for the purchase of alcohol. Reservation required. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. Online registration not accepted. Walk-ins subject to availability. Not valid on daily specials or combined with other offers. Not valid Thanksgiving day or day after (11/27-11/28/14). Must use promotional value in 1 visit. 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.