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Local ingredients take the spotlight in Italian dishes served in a modern setting inspired by the traditional trattorias of Trieste
Cafe serves dishes basaed on American traditional recipes such as Caesar salad, BLT sandwich, and cheeseburger
Specialty pizzas on handmade sourdough crust with tomato sauce using California-grown tomatoes, olive oil, and real California Gold Cheese
Cooks bake pizzas, calzones, and hot sandwiches inside restaurants with Bay Area Green Business certification
This casual restaurant specializes in citrus-marinated, fire-grilled chicken, which goes into healthy salads and traditional Mexican fare
Freshly baked bread holds tasty ingredients such as meatballs, turkey breast, provolone cheese, and vegetables
Chefs drizzle their signature country gravy on biscuits, chicken-fried steak, and hash browns or cook up eggs and sandwiches to order
Chefs artistically plate specialty rolls with colorful roe & torch-seared sauces
Organic produce, imported spices & an authentic tandoor help make flavorful Indian dishes such as lamb tikka, saag paneer & butter chicken
Guests can taste authentic Thai dishes, such as Fresh Spring Roll, Panang Curry, and Pad Thai
Irish restaurant offers a variety of dishes and snacks, including chicken wings, pork sausage, fish and chips, and more
Diners enjoy views of Richmond shipyards as they sample innovative New American cuisine, like beer-battered veggies with a spicy yogurt dip
Burritos, salads, and whole-chicken meals feature special recipe chicken marinated in a secret house blend of herbs, citrus juices, & spices
Fish tacos, shrimp burritos, and vegetarian offerings fill the Mexican menu; Peruvian offerings lean toward savory grilled meat
Rotating selection of dozens of creative sandwiches made with house secret sauce at a popular vegan-friendly shop
Diners can try various Indian, Nepalese, New York Style Pizza and Tibetan dishes prepared with fresh ingredients
Cooks fry southern-style chicken and cod, toast buns for burgers, and nestle all-beef hot dogs on buns before dishing up peach cobbler
Pig cheeks were once considered a throw-away part of the pig. Now, this hard-to-find cut is gaining traction with top chefs, who affectionately refer to it as "face bacon."
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