All reviews are from people who have redeemed deals with this merchant.
July 17, 2013
July 15, 2013
June 17, 2013
What You'll Get
Many American bistros differentiate themselves from their European counterparts by serving region-specific dishes and replacing waiters with Bruce Springsteen. Satisfy a hungry heart with this Groupon.
Choose Between Two Options
- $20 for $40 worth of farm-to-table dinner
- $40 for $80 worth of farm-to-table dinner for four or more
For starters, the menu includes broiled crab and cheddar fondue ($12) and roasted butternut squash soup with Maryland crab ($5.50–$6.50). Entrees range from a bison burger topped with bacon jam ($14) to seared duck breast served with garlic spinach, pumpkin risotto, and cherry port wine sauce ($26).
The Fine Print
Promotional value expires 90 days after purchase. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Valid only for option purchased. Dine-in only. Valid only for dinner. $80 Groupon valid only for parties of 4 or more. Not Valid on holidays. Not valid during happy hour or with any other offers or promotions. Reservations recommended. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About The Wild Orchid Café
When chef Jim Wilder put out an ad seeking a front-of-house and catering manager for his restaurant, he had no idea that he'd also find a soul mate. A pastry chef by trade, Karen seemed the perfect business partner, and two years later she became his life partner as well.
Together, the Wilders opened The Wild Orchid Café in 1995 in a homey, cottage-like space. Their recipes and shared cooking style favored locally sourced produce and protein, long before "farm to table" became a foodie catchphrase. In 2010, the restaurant outgrew its original home, and the Wilders pulled up stakes to move to a larger, more modern headquarters with stone columns, generous windows, and lofty ceilings, plus an outdoor patio guarded by blossoming trees.
"We have always cooked like that," says Karen of the pair's propensity for seasonal fare. On any given day, Jim, as executive chef, can be found inspecting the newest produce and meat offerings at local farms.
Jim and Karen work together on recipe writing, and though the menu changes according to what's in season, a few hard-and-fast staples remain. Grilled oysters burst with flavor when smothered in bacon and beurre blanc. Sweet wine, bacon, and grapes enhance sautéed chicken livers, and grilled bison sates appetites with much leaner bites than beef from cows or beefcake calendars.
Private dining rooms accommodate large groups, and one comes with a stone fireplace to warm up hands before they dig in.