Taking loved ones on dinner dates makes them feel special, much like hiring a loud person to shout their name on the sidewalk. Make your sweetheart swoon with this Groupon.
Choose Between Two Options
- $20 for $40 worth of upscale cuisine for groups of two or more
- $40 for $80 worth of upscale cuisine for groups of four or more
The rotating menu, which features locally sourced ingredients, has included ocean-wise, orange-chili-glazed steelhead salmon with lemongrass-scented basmati rice ($19-$22), panko-breaded fish and chips with asian lemon coleslaw ($14), and local farmhouse lemon cheesecake unbaked in house blackberry coulis ($7).
Serbian-born chef Boban Kovachevich has fired up stoves all over the globe. Cooking in Israel, he earned Jerusalem Post's nomination for the list of the 10 best chefs in the Middle East. At Tivoli's Restaurant, Kovachevich lavishes attention on every step of the culinary process, from growing the ingredients to cheering on the busboys. He begins with sustainably grown produce, local and organic meats, and certified Ocean Wise seafood. For his steaks, he chooses cuts of certified Angus beef. He ages each for 28 days, marinates it for a week in cold-pressed olive oil and spices, broils it, and flash-sears it to seal in the juices. The Vancouver Sun called the steaks "superb" and "mouth-watering," and Indulge magazine said the juicy slabs give diners "a reason to pause after every mouthful." During dinner, servers complete the meal with suggestions of wine to match each entree’s texture and taste. Of his respect for the culinary process, Kovachevich said to an Indulge reporter, "Whether I am cooking for a prime minister or the dishwasher, it does not matter. You can’t cook well without love."
After graduating from culinary school in Belgrade, Serbia, chef Boban Kovachevich honed his cooking skills in restaurants throughout Europe, Israel, and the Netherlands before he settled in Canada. He soon became a corporate chef of Executive Hotels and Resorts, and his inventive menus and locally sourced ingredients helped him earn the BC Chef's Association Recognition Award in 2009.
At Tivoli's Restaurant, tucked inside the Executive Hotel and Conference Centre in Burnaby, Kovachevich continues his practice of building seasonal dishes from local ingredients. Orange and green hues appear in playful geometric patterns around the restaurant, reflecting the bright colors and strong designs of the plated entrees. An outdoor patio plays host to diners during the summer, and the cozy lounge lets patrons sit sipping cocktails as they hold a lengthy conversation with the sun.