What You'll Get
Choose Between Two Options
The Fine Print
Promotional value expires Dec 3, 2014. Amount paid never expires. Limit 1 per person, may buy 1 additional as gift. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. Lunch served 11 a.m.–p.m. Dinner valid 4 p.m.–10 p.m. Lunch option valid for lunch entrees, sandwiches, salads, and pizzas. Not valid for specialty wine dinners or chef's tables. Not valid for carry-out orders. Not valid with other promotions. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Venue Restaurant & Lounge
John Benton can describe his approach to cuisine in a single sentence: "I believe in simple food cooked perfectly." That's a lofty goal, and one that Mr. Benton works tirelessly to achieve as executive chef at Venue Restaurant & Lounge. Of course, it helps that he can rely on local and organic ingredients, including those he grows as part of his own rooftop organic gardening feature.
While he may look close to home for his herbs and veggies, Benton reaches across oceans for his culinary inspirations. A typical lunch at Venue might start with a gluten-free salmon ciabatta featuring fresh, grilled salmon open-faced with lettuce, tomato, capers, and drizzled with house-made remoulade or an uncured New York strip pastrami Reuben with house-made pastrami and Russian dressing topped with sauerkraut and Swiss. At dinner, the chef's brick-oven pizzas are browned golden and topped with smoked Gouda, chicken, artichokes, and savory Alfredo shrimp. Other meals are a bit more spontaneous. Benton's dry-aged steak of the moment, for example, changes nightly.
The chef's creativity extends to the rest of Venue's team, which includes bar manager and resident mixologist Barrie Kuhn. In addition to assembling an international wine list, Kuhn has dreamed up several original house cocktails and also offers barrel-aged liquors. Try the James Dean, which features Wild Turkey, Budweiser syrup, and orange bitters garnished with an orange peel or the Snap Pea Gimlet, featuring sugar-snap-pea-infused gin, fresh-squeezed lime juice, and house ginger syrup.