Four-Course Steak-House Dinner with Wine for Two or Four at Louis Benton (Up to 51% Off)


Give as a Gift
Over 1,000 bought
Limited quantity available

In a Nutshell

USDA Prime steak and spirits served amid a backdrop of mahogany furnishings, wall-length murals, and a fireplace

The Fine Print

Expires May 29th, 2013. Limit 1 per person, may buy 1 additional as gift. Limit 1 per table. Valid only for option purchased. Reservation required, subject to availability. Dine-in only. Not valid for happy hour specials or rewards network. Not valid for lunch. Plates cannot be split. Not valid on holidays. Valid for appetizers up to $10, soup/salad up to $6, entrees up to $25, desserts up to $8, and bottles of wine up to $30; may use as credit toward higher-priced items. 18% gratuity automatically added. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Eating a hearty steak makes you feel like a king, much like wearing a crown or banishing the dog to a small island in the South Atlantic. Rule with a silver fork with this Groupon.

Choose Between Two Options

  • $59 for a steak-house dinner for two (up to a $118 value)
  • $115 for a steak-house dinner for four (up to a $239 total value)

Each pair receives the following:

  • One appetizer (up to a $10 value)
  • Two house salads or soups (a $12 value)
  • Two entrees (up to a $25 value each)
  • Two desserts (a $16 value)
  • One bottle of house wine (a $30 value)
  • Valid toward entire menu, listed values may be used as credit toward higher-priced items

Entrée options include, but are not limited to, eight-ounce prime rib and lobster mac-and-cheese.

Louis Benton automatically adds 18% gratuity to every bill.

Louis Benton

Low lighting casts the private enclaves and brick fireplace in a warm glow at Louis Benton’s dining room. The restaurant is led by general manager Richard Kozlowski and new executive chef, as well as West Michigan native, Noah VanDoorne, who serves up Midwest cuisine with a French flair. VanDoorne is well-versed in international flourishes such as saffron fumet, citrus beurre blanc, and tiny edible berets, yet pays homage to his roots by sourcing ingredients from local farms for his newly upgraded menu. Some of those ingredients debut on USDA Prime aged steaks, which has earned the spotlight in Grand Rapids Magazine Restaurant Guide and were lauded by the Grand Rapids Press as a “nirvana-like experience."

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