If humankind never learned to play with its food, it would never have learned to play with its ingredients, and the world would be one bereft bowl of gruel. Taste the fruits of culinary creativity with today’s Groupon to Tucker’s Restaurant in Southwick. Choose between the following options:
- For $25, you get $50 worth of upscale dinner fare and drinks.
- For $10, you get $20 worth of upscale lunch fare and drinks.
Chef Michael Anderson and his crew of culinary crafters quell cravings for elegant-flavor combinations served within a refined dining atmosphere. Begin a jaunt down the dinner menu by sinking incisors into the goat-cheese crêpes topped with fried leeks ($7) or the grilled sea scallops alongside pumpkin ravioli and nutmeg cream sauce ($12). Gourmet entrees such as the seared duck breast with apple-pecan chutney ($19) or the succulent grilled filet mignon with pancetta and bleu cheese ($25), edify palates without the aid of educational sing-alongs or scratch-n-lick textbooks. During the lunch service, Tucker’s Restaurant’s gourmet gurus sling sandwiched stacks of turkey, tuna, and chicken ($8) alongside hearty options such as the pot roast ($10.50) and the chicken cordon bleu, drizzled in a roasted-red-pepper sauce ($16).
Patrons can savor their gourmet repast amid the starched white linens, chandelier lamps, and arched windows of Tucker’s Restaurant’s dining rooms. Those who are afraid of tables or facing people while eating can enjoy the relaxing atmosphere and polished wood surfaces of the elegant bar.
MassLive.com reviewed Tucker’s Restaurant, and 10 TripAdvisors give it an average of 4 owl eyes: > * Try their Truffle Fries! Steaks, Chicken and Seafood round out the menu. Service is excellent. – RecRob, TripAdvisor > * Unlike the bar-food-derived appetizers we typically encounter elsewhere, first course offerings at Tucker’s are carefully composed “small plates“ rather than mounds of share-able nibbles. – Fran Bellamy, MassLive.com
Though Michael Anderson has worked in the kitchen for more than three decades, he hasn't always worn the title of executive chef. Like many great chefs before him, Anderson began his career as a dishwasher, working his way up through practice and education before finally earning the prestigious role of head chef at Chandler's Tavern. With this culinary accomplishment under his belt, Anderson decided he was ready to fulfill his dream of opening his own restaurant—naming it for the chef he studied under as a dishwasher all those years ago.
Today, a panorama of white-linen tablecloths and chandeliers stretches across Tucker's dining hall, bar, and private banquet rooms. Anderson still works in the kitchen, overseeing staff as they prepare gourmet pastas, meats, and seafood from noon until nightfall. The restaurant opens its two elegant banquet halls for weddings, birthday parties, and upscale games of dodgeball.