More and more Americans are turning to seafood now that we have mined the earth's final reservoir of chili dogs. Tap a new resource with this Groupon.
$99 for an Upscale Seafood Dinner for Two (Up to $200 Value)
The prix fixe dinner includes the following:
- One shellfish platter with Maine lobster cocktail, jumbo shrimp, and oysters
- Two salads or appetizers, such as Thai-style sea-scallop ceviche
- Two entrées, such as the surf and turf with filet mignon and lobster dumplings
- Two desserts, such as chocolate blackout cake
Choose between the following redemption time frames:
- Friday or Saturday
Fishtail by David Burke
Fishtail by David Burke's yellowfin-tuna and swordfish steaks don’t arrive at the door frozen and packed. They come from local fish markets, sustainable farms, and the restaurant’s own boat, which works out of Brielle, New Jersey. Entrepreneur and celebrity chef David Burke, working with Executive Chef Ed Cotton, prioritizes seasonal, sustainable ingredients in cuisine that blends tradition with clever gastronomic technology. The latter bursts to the forefront at the ends of meals in options including a molten "Can O' Cake"—underbaked to order and tricked out with a variety of tableside toppings—and cheesecake lollipops with raspberries and impossible-sounding bubblegum whipped cream.
But for all its play with dessert, the restaurant's heart is in the sea. Crain's New York Business praised the "pristine" raw bar selections, "superb swordfish steak," and "sensational baby halibut," all starring on an enormous menu navigated with the help of "attentive waitstaffers."
Chef Cotton, runner-up on season 7 of Top Chef, drizzles basil oil and curry vinaigrette over scallops and lacquers Angry Shanghai Lobster with Asian-style barbecue sauce. The kitchen's sense of fun overflows into the bi-level dining space, hung with paintings of outrageously colored fish and glass chandeliers that look like conceptual art. Meanwhile, a stately townhouse exterior keeps the rest of the block's vintage row houses from gossiping behind the restaurant's back.