New American Prix Fixe Dinner for Two or Four at Ziran LA (Up to 21% Off)

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Customer Reviews


107 Ratings

100% Verified Reviews
All reviews are from people who have redeemed deals with this merchant.
Relevant Reviews

S

Sahula · 12 reviews TOP REVIEWER
· June 26, 2018
Wow! Delicious and VIP atmosphere. Loved everything and I applaud them for having a Groupon menu, it really helps knowing what your options are.

DN

Don N. · 4 reviews HELPFUL REVIEWER
· June 10, 2018
Service and decor were excellent. Bread and dipping sauces were good. Food was decent but not phenomenal. Nice to try, but would probably not come back.

DC

Dana C. · 30 reviews TOP REVIEWER
· June 8, 2018
The food and servers were amazing!!!!!

What You'll Get


Choose Between Two Options

  • $96.50 for prix fixe dinner for two ($120 value)
  • $189 for prix fixe dinner for four ($240 value)

See the menu.

Sous-Vide Cooking: Making Good Things Out of Small Packages

Check out Groupon’s study of the process known as sous vide to understand how lots of time and low temperatures can add up to extraordinary taste.

If most cooking is a frenetic samba between time, flame, and intuition, sous vide is a slow, calculated waltz with physics. In a process that means under vacuum in French, meat, fruit, vegetables, or even eggs are sealed in a plastic bag and immersed in a water bath set to a surprisingly low temperature, usually about 130–170 degrees Fahrenheit. Then, the food sits—for up to 72 hours, in the case of thick roasts or ribs—before the bag is opened and the food reemerges as a concentrated version of itself, packed with flavor and evenly tender throughout. Meat is fully cooked but not stringy, and vegetables are crisp but juicy.

The secret is the controlled temperature. In the bath, no part of the food can become hotter than the surrounding water, so the outside doesn’t burn or become tough while the core is reaching the target temperature. The vacuum pack plays a key role, too, bottling up flavors and aromas that would otherwise be lost to the surrounding atmosphere. This combination of advantages helped the technique make its first culinary inroads in hotel and airline kitchens in the 1960s, but sous vide has since become a mainstay of haute cuisine, popular with chefs such as Grant Achatz and Joël Robuchon.

The Fine Print


Promotional value expires 120 days after purchase. Amount paid never expires. May be repurchased every 180 days. Reservation required. Limit 1 per person, may buy 1 additional as gift. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. All goods or services must be used by the same person. Valid only for prix fixe menu. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

By purchasing this deal you'll unlock points which can be spent on discounts and rewards. Every 5,000 points can be redeemed for $5 Off your next purchase.