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Moshulu – Penn's Landing

Contemporary American Dinner Cuisine (Up to 51% Off). Two Options Available.

from$25
Buy
No Longer Available
Tue Dec 25 04:59:59 UTC 2012
Value
$50
Discount
50%
You Save
$25
  • T460x279
  • Foodie
  • Date Night
  • Girls Night Out

In a Nutshell

A luxury liner retired from sailing the globe acts as a floating restaurant serving upscale seafood and steak

The Fine Print

  • Expires Feb 27, 2013
  • Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Reservation required. Valid only for option purchased. Not valid for the purchase of alcohol. Dine-in only. Valid only for dinner. Must use promotional value in 1 visit. Not valid on holidays.
  • See the rules that apply to all deals.

Few things are as satisfying as a good meal or the thrum of a crossbow as it sends a bolt into a ham. Hit the spot with this Groupon.

Choose Between Two Options

  • $25 for $50 worth of contemporary American dinner cuisine for two or more
  • $49 for $100 worth of contemporary American dinner cuisine for four or more

The dinner menu features barnegat light diver scallops ($32), a dish in which the gourmand blogger behind Taste as You Go says “the flavors fought with each other for top billing.” Alternatively, diners can try a 14-ounce cut of prime rib eye ($42), the amish free-range chicken breast ($27), or the crispy-skin atlantic salmon ($28).

Moshulu

Since it was launched in 1904, the Moshulu has led a colorful life: sailing the seas of Europe, South America, and Africa, circumnavigating Cape Horn 54 times, and ferrying around all sorts of goods, from lumber and grain to copper ore and nitrate. But by 1975, the Moshulu, tired from the stress of constantly evading sea monsters, was ready to retire. Today, it’s docked at Penn’s Landing, the largest four-masted sailing ship afloat and a restaurant serving the culinary creations of executive chef Anthony Bonett. Bonett matches the extravagance of the luxury liner’s interior with an equally upscale menu of modern American cuisine paired with an extensive wine list.

With 360-degree views of the Philadelphia waterfront and skyline in the background, his staff decorates crisp white tablecloths with plates of North Atlantic jumbo flounder, 9-ounce cuts of filet mignon, and highly praised Hawaiian ahi tuna tartare. Private parties can be held in a tented space, heated and floored with weathered hardwood, or aboard multi-level decks left open to fresh sea breezes and the quiet whispers of passing mermaids.

Ask a Question

Groupon Says

Dem_teaser_cat

The Groupon Guide to: Collecting Coins

A coin collection is a great hobby for a child with nothing else going on or an adult who loves silence. What are some good coins to collect?

Pennies: A collection of one hundred pennies is considered a "complete" collection.

Quarters: If you can collect the quarters from all 50 states, they legally have to make you the president.

Susan B. Anthony Dollars: These will remind you of equality, because even though they are coins, they are equal to paper dollars.

Ancient Roman Coins: These have zero monetary value—try throwing them into a wishing well and wishing for some real American money.

Wooden Nickels: These are a great coin to show your grandfather to make him flip out—he has been telling people his whole life to avoid them!

Coined Carrots: Great in a collection, even better in a stir-fry

Do you have any rare valuable coins just lying around the house?

Moshulu

4.06 out of 5
1099 Reviews

Reviews From Other Sites

hide
3.8 out of 5
(367)
Zagat
4.5 out of 5
(355)
OpenTable
3.8 out of 5
(377)
Google+ Local
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  • A

    Penn's Landing

    401 S Columbus Blvd.
    Philadelphia, Pennsylvania 19106
    (215) 923-2500
    Get Directions

Reviews

  • waiters are very cheerful, I always have a good talk with them. The food is also very good but the atmosphere is the big bonus there.
    Reviewer
  • Crab cakes - definitely one of the better ones I've had. Little to no filler, just large amounts of lumps of fresh crab meat seared to perfection.
    Reviewer, OpenTable, 11/17/12
  • Taste As You Go
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