What You'll Get
Going out to eat is more convenient than cooking, especially if all your colanders are already full of pasta you haven’t gotten around to eating yet. Save all that pasta for another day with this Groupon.
Choose Between Two Options
$42 for dinner for two (up to a $95 total value)
$79 for dinner for four (up to a $190 total value)<p>
Each pair receives:
- One starter or sushi starter (up to a $12 value each)
- Two entrees (up to a $29 value each)
- One dessert (a $7 value each)
- Two glasses of wine (up to a $9 value each)<p>
Select dishes from the menu, which features entrees such as orange-soy-glazed baby back ribs, salmon steak, and cornmeal-crusted grouper with fried green tomatoes.<p>
The Fine Print
Promotional value expires Mar 6, 2013. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Limit 1 per group. Valid only for option purchased. Reservation required. Dine-in only. Must use promotional value in 1 visit. Gratuity is not included. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
Taking inspiration from his grandmothers, Justin Cox has always loved cooking. He launched his official culinary career when he was just 15, and over the years, he's worked under acclaimed chefs, including two James Beard–award nominees. When he joined the team at Thrive, he created a menu of New American dishes heavily inspired by global influences, especially Asian fusion cuisine, and started buying fresh, seasonal fruits and vegetables from local farmers whenever he could. And this pursuit has paid off—Gayot credits Cox's connections with the fact that his tomato salad "reveals how close the notable vegetable can come to nirvana." In Thrive's kitchen, Cox and his culinary team whip up starters of braised short ribs wrapped in bibb lettuce alongside a selection of sushi, nigiri, and sashimi. They follow that with dishes ranging from classic, such as a fillet of beef tenderloin, to playful, such as scallops and grits with bacon, fennel, pea-shoot salad, and a citrus vinaigrette.
The menu's sophistication is matched by the striking modern dining room designed by architect Bill Johnson. Amber-tinged light spills from the honeycomb ceiling structure lofted above high-backed dining chairs and stark white walls, set off by accents of green print. Zebra-wood barstools helpfully suggest their favorite drinks in the lounge area, where white leather couches invite diners to settle in with a drink.