Eating together, like being buried up to your necks in the same cube of cement, keeps families together. Build a solid foundation with today's Groupon: for $25, you get $50 worth of Spanish cuisine and drinks during lunch or dinner at Vizcaya Restaurant and Tapas Bar.
Chefs at Vizcaya handcraft small plates and entrees designed to be shared and paired with a selection of fine wines. Diners pass around cold tapas such as lime-juice-marinated pacific corbina ceviche with aji amarillo chilies ($10) or house-made duck liver pâté ($8), served with madagascar green peppercorn and sage advice from aged spanish brandy. Hot tapas such as imported Spanish chorizo baked with béchamel sauce and spanish cheeses ($8) strike savory and creamy notes, while the seafood paella ($24) headlines a dinner menu, seducing taste buds with layers of saffron-infused Spanish Bomba rice peppered with jumbo prawns, scallops, mussels, and other un-fruits of the sea. During lunch, entrees such as pan-grilled hanger steak in a gorgonzola cognac sauce ($12) find themselves sharing table space with lighter fare such as a fresh arugula and grilled portobello-mushroom salad ($8), or sandwiches stuffed with grilled tenderloin, roasted pimento, and dijon aioli ($10).
The extensive wine list includes selections from Spain, Argentina, and Australia, as well as sangria made in-house from caramelized fruit and muscatel and Rioja wines ($7/glass). When not busy flexing chewing or sipping muscles, guests may feast their eyes on flamenco dancers, who occasionally grace the restaurant's stage to move passionately to traditional music and stomp out Spanish phrases in Morse code.
Our customers loved this deal last year, earning Vizcaya Restaurant and Tapas Bar a spot on Groupon's Best of 2011 list.
Vizcaya Restaurante and Tapas Bar
Inspired by the unique tastes and recipes of the Iberian peninsula, Chef Felix Piedra crafts a menu of inventive tapas and entrees to complement the spicy atmosphere of his Vizcaya Restaurante and Tapas Bar. There, he cooks up hot and cold tapas—dishes designed for sharing—featuring exotic seafood and béchamel sauce and infuses entrees such as Black Angus filet and paella with Spanish touches such as piquillo peppers.
Piedra's sommeliers curate an extensive wine list that includes varietals from Spain, Argentina, and Australia, though patrons sometimes eschew international bottles for glasses of sangria, made in-house from caramelized fruit and muscatel and Rioja wines. Occasionally during dinner hours, flamenco dancers perform their passionate dance moves on the restaurant's stage, spinning majestically to traditional Spanish music while stomping out the text of Don Quixote in Morse code.