$50 for Iron Chef & Next Iron Chef Battles 10-Element Off-Menu Dinner at Vermilion Chicago ($100 Value)

Near North Side

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Promotional value expires May 20, 2011. Amount paid never expires. Limit 2 per table. Reservation required. No online reservations. Valid only for Chicago location. Dinner only. Not valid for Thanksgiving, Christmas, or NYE. Must use in 1 visit, no cash back. Tax and gratuity not included. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Like all the best combinations, Latin-Indian fusion cannot be cracked by turning the dial and listening for clicks. Sample unbreakable fare with today's Groupon: for $50, you get the Iron Chef and Next Iron Chef Battles off-menu tasting menu (a $100 value) at Vermilion Chicago in River North.

Vermilion presents a 10-element tasting menu of fusion dishes crafted by executive chef Maneet Chauhan during spontaneous cooking challenges on the latest season of The Next Iron Chef and in a battle against chef Masaharu Morimoto on Iron Chef America. Brace yourself for an exhilarating global journey with a first course of Spanish anchovy boquerones and mint-chicken naan sandwich, building up to the renowned lobster Portuguese (named top dish worldwide by USA Today in 2004) and the Argentinean Indian red chimichurri NY Strip. Courses also include Spanish Indian artichoke pakora fritters, Venezuelan duck vindaloo arepas, pickled chorizo goat cheese skewer and even a ginger turkey roulade with garam masala seasoning. Globally curious sweet teeth end with Peruvian quinoa kheer and a coffee frittata blanketed with warm chocolate mole.

The sleek dining room at Vermilion shelters tables clothed with snowy linens under onyx ceilings with clear fixtures and ivory walls sporting black-and-white photographs, saving vivid colors for the dynamic kitchen creations.

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Time magazine dubbed Vermilion executive chef Maneet Chauhan one of "America's newest foodie heavyweights" recently. The restaurant was featured in and named among Travel & Leisure's Best of Chicago in 2005, and was also called one of Chicago magazine's Best New Restaurants when it opened in 2004. More than 150 Yelpers give Vermilion a 3.5-star average, and Citysearchers give it a four-star average.


Vermilion has garnered a great deal of press and accolades over the years. From being named one of Chicago magazine’s Best New Restaurants of 2004 to gracing the pages of Esquire in an article titled "15 More Restaurants Not to Miss," the restaurant is no stranger to the spotlight. And at the heart of its success is Rohini Dey, a former consultant who, in 2003, decided to dive whisk first into the restaurant biz. Inspired by her Indian heritage, Dey set out to re-engineer the country’s traditional approach, fusing contemporary homeland flavors with elements of similarly bold Latin cuisine. The restaurant is also now offering a new relaunched menu designed by chefs Anup Patwal & Javier Alvarez, who were featured on the CNBC show Consumed.

At Vermilion’s Chicago and New York City locations, the chefs craft meat and vegetarian fusions. Some of their most successful creations include the Gourmet-lauded duck-vindaloo arepas, lobster tail stewed in coconut-and-curry-leaf gravy, which was named the top dish worldwide by USA Today in 2004, and the tandoori skirt steak, hailed by Esquire Vermilion's chefs have competed on Iron Chef, Top Chef and judged Chopped.

Vermilion has also been praised for its goal of bringing women into high-profile culinary positions. In fact, Dey partnered with the James Beard Foundation to do just that via the Women in Culinary Leadership program. The program has since earned praise from the likes of CBS and The Wall Street Journal.

Customer Reviews

AmAZing food! :)- Totally recommend this place
Jason H. · February 17, 2016
Amazing fusion food! Great staff!! Awesome drinks!!!
Dhanashree A. · February 16, 2016
Great food . Good service
Raja Y. · January 30, 2016
Merchant Location Map
  1. 1

    Near North Side

    10 W Hubbard St.

    Chicago, Illinois 60654

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