What You'll Get
What You Get
- $49 for $75 worth of upscale American cuisine and drinks
- See the menu.
####How It Works Reservations may only be made at times available on Groupon. You may select “Check Availability” to book at purchase, or book later by following these steps:
- Purchase deal.
- Visit “My Groupons” or tap the mobile app to make a reservation.
- Select day and time online to secure reservation.
- Show up for your reservation and mention your name and the word “Groupon” to the host—they’ll be waiting to welcome you.
The Fine Print
Promotional value expires 120 days after purchase. Amount paid never expires. Limit 1 per person. Limit 1 per table. Reservation required. Must schedule reservation on http://www.groupon.com. Offer valid only at scheduled reservation time. No refunds if you do not show up for your reservation. Cancellations permitted up to 60 minutes prior to your reservation. Valid for dine-in only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About The Writing Room
An aura of glamour envelopes The Writing Room, a fine-dining joint set in the space that once held the famed restaurant and bar, Elaine's. Part of that glamour is left over from Elaine's glittering heyday, when the spot drew in packs of celebrities—particularly those with a literary bent. Norman Mailer, Simone de Beauvoir, and Kurt Vonnegut are a few luminaries who hobnobbed there, dining and drinking alongside Hollywood stars and New York notables. In 2013, two years after Elaine's shuttered, restaurateurs Michael and Susy Glick revived the space with handsomely updated decor and a sumptuous new menu. They pay homage to the past by displaying black-and-white photographs of Elaine's famous clientele on the restaurant's walls and novels written by former regulars on its bookcases.
Meet the Chefs
Executive chef Lucas Billheimer pays tribute to classic dishes, occasionally updating them with a modern twist. Fried chicken, bone-in steak, and steamed lobster beguile diners in a traditional way, and pappardelle bolognese gets a whole new personality from mint and whipped ricotta. Meanwhile, pastry chef Andrea Bucheli crafts warm apple pie and other mouthwatering desserts in a cellar bakery.
In the Press
- Gothamist: "Executive Chef Lucas Billheimer, who also helmed the kitchen at Parlor, created a simple but flavorful menu filled with classic dishes from the American cookbook."
- Steve Cuozzo of the NY Post gave the restaurant two stars, writing "Best were impossibly buttery, garlicky fried chicken and generously stacked slabs of smoked brisket."
- The Insatiable Critic appreciated Billheimer's "miraculous roasted chicken soup –- vibrant with the complex pow of the bird and root veggies that simmered in it, elegant with hand cut pasta."
- Time Out New York: "Drinks include more than 150 international vintages, bitters-focused cocktails and a long-running whiskey list that would please any hard-drinking writer."