All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Eating organic foods is not only good for the environment, it’s also the only way to ensure that one’s heart doesn’t prematurely turn into a Troll doll. Treasure your ticker with today’s Groupon: for $15, you get $30 worth of locally sourced and organic cuisine at Wisma, with locations in Lake Bluff and Libertyville.
Chef John des Rosiers’s sustainable philosophy drives Wisma’s menu of ready-to-go seasonal cuisine made daily from organic or locally sourced ingredients. Artisanal Red Hen breads ($3–$5) pair with more than 40 Old World–style cheeses, crackers, and bite-size Tuscan villas. Two can dine on entree packages filled with veggies and carefully chosen proteins, including ocean-raised salmon studded with Bolivian white quinoa and a lemon-oregano vinaigrette ($14). Des Rosiers’s skilled mitts invoke the Earl of Sandwich’s hungry, holographic visage with handheld eats ensconcing homemade roast Dietzler Farms beef ($7) and grilled Tuscan artichokes ($6). Desserts made from scratch scrawl an appetizing epilogue across the evening's menu with rich cups of vanilla-bean cheesecake custard ($5) and slices of tres leches cake ($4). Devoted to sustainability in all aspects of his operation, des Rosiers has outfitted Wisma’s kitchen, utensils, containers, and half of its customer base in 100% reclaimed and recycled materials.
The Fine Print
Promotional value expires Mar 28, 2012. Amount paid never expires. Limit 1 per person. Not valid for alcohol. Not valid for delivery. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
Chef John des Rosiers wants visitors to his restaurant-shop Wisma—which means home in Indonesian—to enjoy eating meals in their own homes as much as they do in a restaurant. Using organic and sustainable ingredients, many sourced from local producers such as Q7 Ranch and Anson Mills, he and his staff assemble and cook each dish before sealing it in a recyclable container for customers. They draw inspiration from the culinary styles of Europe, Asia, and the Americas, and craft every dish from scratch. On a normal day in their kitchen, the chefs may top handmade pizzas with housemade sausage and pesto, cook vegetarian incan quinoa and madras curry, and sear beef barbacoa for fajitas.
Desserts at Wisma are also a focal point, not an afterthought. Tres leches and double-chocolate cakes cleanse the palate after main dishes, as do six sorbet and ice-cream flavors such as lemon-basil sorbet and mint-strawberry ice cream. The staff also stocks small-batch wines and seasonally changing craft beers by the bottle, which customers can taste before they take home to plant and grow more bottles of wine or beer. Though many see it only briefly, the shop is filled with eclectic decor such as exposed brick offset by a yellow bike hung on one wall, cow-print and plaid chairs, and floral lampshades.