It's always inadvisable to bite the hand that feeds you, especially since it's usually your own hand and the food is on the fork part anyway. Sink your teeth into this Groupon.
$20 for $40 Worth of Contemporary Vietnamese Cuisine
Butternut squash tempers the spiciness of yellow curry chicken ($18.25), and chopped mango adds sweetness to ribbons of beef ($22.50). The five-spiced grilled lamb chops ($30.25) come with bok choy and shiitake mushrooms. See the complete dinner menu.
Sitting at his mother's knee in his home country of Vietnam, Chef Hung (John) Le learned to love the simplicity of fresh, local ingredients prepared with exciting spices, a joy that later would lead him to open the doors of Three Seasons' first location in San Francisco's Marina District in 2000. Whether served in the incandescent glow of the original location’s intimate chandeliers or beneath the stone archways and playful murals of the Palo Alto location, John’s recipes remain based on family recipes modified to fit the organic ingredients at hand. John posts favorite concoctions—such as the tamarind-soaked prawns with pineapple—on the restaurant's website for ambitious cooks to imitate at home or open their own single-dish eateries.
Celebrating traditional Vietnamese delicacies and street foods made with fresh, quality ingredients, Three Seasons offers family-style dining, including fish, hearty pho, and an extensive selection of small plates. Co-founder chef Hung Le brings the vision of innovative food presentation to downtown Palo Alto for a thoroughly modern take on classic Vietnamese flavors in an upscale dine space sporting trickling stone fountains and tropical plants. In warm weather, the Three Seasons Beer Garden on the patio features small plates of Asian fusion bites, wines, and local brews.