Executive chef Jason Ward prepares omelets, housemade flatbreads, and seafood with local ingredients

• Expires Nov 7, 2012
• Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Valid only for option purchased. Dine-in only. Not valid on game or event days. Not valid for the purchase of alcohol.
• See the rules that apply to all deals.

• $15 for $30 worth of New-American cuisine, valid Sunday–Friday
• $15 for $30 worth of New-American cuisine, valid on Saturdays

Servers parade out the new england three-egg omelet with lobster and Vermont cheddar for breakfast ($13), the buffalo-chicken flatbread for lunch ($14), and filet mignon for dinner ($30). See the full menu here.

The Renaissance Hotel's five luxurious floors sprout above Twenty8 Food & Spirits, where executive chef Jason Ward shares his creative take on breakfast dishes, sandwiches, steaks, seafood, and flatbreads. He's developed his style over the past 20 years, earning certification from the American Culinary Federation and drawing on inspiration from regional farms and fisheries. Likewise, he and his kitchen staff reach for local ingredients as they make egg dishes and buttermilk pancakes for breakfast; sandwiches and salads for lunch; and meaty dishes such as roast PT farms pork chop and hand-cut sirloin steak for dinner. They knead flatbread dough from scratch before tossing it into a flaming stone-hearth oven, loading it with toppings and handing it a get-well card.

Feasts unfold inside a modern space with flickering flat-screen TVs, a 60-foot bar with signature cocktails, and a lounge area splashed with zebra-print upholstery. Outside, a knee-high brick wall surrounds the outdoor terrace, where a fireplace casts a warm glow on nearby Gillette Stadium. When guests have events or want to practice food-fight strategy in secrecy, they can also decamp to the family or private dining rooms for larger events or food-fight war games.