Foodies love to spend their time trying out all kinds of restaurants, just as Sleepies like to lie on all the mattresses at the furniture store. Unleash your inner aficionado with this Groupon.
Choose from Three Options
- $10 for $20 worth of upscale lunch cuisine for two
- $20 for $40 worth of upscale dinner cuisine for two
- $39 for $80 worth of upscale dinner cuisine for four or more
Guests can enjoy appetizers of battered portobello fries ($8) or Prince Edward Island black mussels ($9) and entrees ranging from crispy-skin wild-caught salmon ($19) to shrimp and grits ($24). Check out the complete lunch and dinner menus.
In 170 feet of water, running from the east coast of Fort Pierce, Florida, to the Carolinas, lies a reef populated by game fish, dubbed 27 Fathoms by local fishermen. Chefs in the kitchens of 27 Fathoms, named for the reef, cook locally caught wild fish and seafood such as the pan-roasted diver scallops with smoked gouda and crushed macadamia nuts. For the culinary prowess they display in doing so, they have earned a 2012 Certificate of Excellence from TripAdvisor. Their sushi menu includes signature rolls such as the ultimate maine lobster—a tempura whole lobster with smoked bacon, avocado, and baked seafood volcano sauce. In addition to seafood, the staff pan roasts venison tenderloin and blackens elk steak by hiding it in a darkroom. They also add their own spin to chicken and waffles with sweet-potato-infused waffles, brussels sprouts, and peppercorn mélange syrup.
Gentle breezes ripple through the palm leaves on the outdoor patio, where glasses of fine wines and craft beers clink along with the sounds of nature. Friday and Saturday nights feature late hours and live entertainment for diners seated indoors at the high-topped wood tables.
“first visit.great portions, great service, food was really good.I definitely would go back.”
“Lacey was our server and she was attentive and positive food was really good, this is about the 4th time I'm been there & it's always good”
“Excellent server with experience and efficiency.”