Fine-dining etiquette dictates that napkins must be kept on your lap, unless being used to signal to the waiter that your table has hit an iceberg. Have a night to remember with this Groupon.
$25 for $50 Worth of Dinner and Drinks for Two or More
In an opulent dining room, dinnertime commences with upscale entrees such as the nasi rames, an Indonesian smorgasbord of meats ($32), grilled kangaroo ($36), Black Angus new york strip steak ($34), and butter-poached lobster ($34). See the full menu.
A native of Jakarta, Executive Chef Yono Purnomo polished his culinary techniques under the tutelage of noted chefs including Master Chef Fritz Sonnenschmidt, a dean of the Culinary Institute of America. Yono developed his own style of blending Indonesian dishes with a continental smorgasbord that encompasses global flavors, grabbing various accolades along the way. Along with his wife, resident dessert artist Donna, and son Dominick, GM and sommelier, Yono works to provide a dining experience that has been praised by Gayot and Fodor's. He augments the standard menu, which features exotic blends of lemongrass, coconut milk, lime leaves, and dragon-mouthed sambals, with nightly rotating features. And the 12-foot wine loft offers 700 selections that embody the tastes of 20 countries. The opulence of the wine selection and cuisine is mirrored in the revamped 19th-century townhouse replica where diners feast. With just 15 tables, each set with custom-made china, the intimate space stretches beneath tin ceilings and flaunts bronzed mirrors and original woodwork. The focal point of the dining room is a large crystal chandelier above a rich mahogany service table. It's here where a professional, friendly service team has catered to guests for nearly 30 years.
What some people are buzzing about:
96% of 572 customers recommend
“Nice place to celebrate something special.”
“A really wonderful place for a special night out, even if it's just an every day Monday!”
“Beautiful place to go for a special occasion! Very attentive staff and personalized experience.”