What You'll Get
People eat three times a day to prevent mouthy mouths from brashly blurting out their distaste for the rest of the digestive system. Today's Groupon prevents inner-system quarreling by subduing chatty cheeks with upscale eats: for $15, you get $30 worth of upscale American fare and drinks at Whitfield’s Restaurant and Bar.
Whitfield’s frees diners from the doldrums of uninspired dining with an upscale, yet comfortable ambience and a seasonally driven menu that's more mouthwatering than a dental appointment. Combined with a glass of wine such as the Cavit pinot grigio ($7.50/glass), tasty appetizers including the shrimp and fried green tomatoes prime palates for a flavorful onslaught ($12). Patrons can continue to sound their hunger horns to summon specialties such as an orange-chili-glazed pork chop, served with sorghum and toasted-pecan mashed sweet potatoes and swiss chard ($22), or the Springer Mountain roasted chicken, which struts in with its entourage of stone-ground gruyere grit soufflé, ratatouille, and mushroom sauté ($21). For a sweet finish to the feast, the Jack Daniel's chocolate bread pudding adds a twist to a traditional dessert by turning it into chocolate bread pudding ($7.50). Additionally, customers can enjoy a live piano bar Wednesday–Saturday, allowing them to leave their baby grands at home with the piano sitter.
The Fine Print
Promotional value expires May 19, 2011. Amount paid never expires. Limit 1 per person. Limit 1 per table. Reservation required. Dine-in only. Must purchase 1 food item. Not valid with half-priced wine. Tax and gratuity not included. Not valid with other offers. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Whitfield's Restaurant
The gleeful sounds of tickled ivories permeates Whitfield's Restaurant, when a piano player regales diners with masterful tunes. Other times, the live music—which takes place every night—includes a jazz band, a violin player, and more. Stepping around the curved, tile-fronted bar, the wait staff deliver dishes of seafood and steaks to diners perched in crimson booths beneath the glow of amber pendant lights. Led by owner William Dewayne Johnson and head chef Matthew Smith, the kitchen sears scallops and salmon with aplomb. Diners can choose to eat alfresco under the guard of bright-red awnings and stars blinking their choices from the menu in Morse code.