$15 for $30 Worth of Wood-Fired Pizza, Gourmet Burgers, and Drinks at My Other Bar

Speer

Give as a Gift
Over 360 bought
Limited quantity available

In a Nutshell

The bar specializes in wood-fired pizzas, gourmet burgers, and small plates such as house-made mozzarella sticks wrapped in wonton skins

The Fine Print

Expires Jul 24th, 2013. Limit 1 per person. Limit 1 per table. Valid only for option purchased. Dine-in only. Not valid for happy hour specials Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Eating and drinking with friends makes for a much better Friday night than eating your friends and drinking alone. Gather a crowd with this Groupon.

$15 for $30 Worth of Wood-Fired Pizza, Gourmet Burgers, and Drinks

The menu includes a bacon-gorgonzola burger topped with italian bleu cheese, caramelized onions, and garlic aioli ($10.50), a wood-fired pizza crowned with wood-roasted sausage and fresh mozzarella ($11), and the house's specialty pork and beef meatballs served with wood-smoked tomato sauce ($7).

My Other Bar

Dark woods dominate the décor at My Other Bar, a stark contrast to the bar top, which is covered in license plates from across the country. That spirit of travel pervades the menu: an eclectic hodgepodge of small plates, wood-fired pizzas, and gourmet burgers. A number of dishes pass through My Other Bar's wood oven, which bakes portobello mushrooms stuffed with goat cheese and pies such as the salami-, roasted tomato-, and red chili-topped pomodorini e diavola.

Pizzas can also be customized with ingredients such as roasted chicken, goat cheese, and baby and tween arugula. The same goes for customizable half-pound burgers, whose toppings include fried eggs and artichokes. Red and white wines, top-shelf spirits, and seasonal draft beers complement feasts, which energize patrons for rounds of billiards on My Other Bar's twin pool tables or games in its modest arcade.

Limón

The menu explores Central and South America as well as the Caribbean with small plates such as slow-roasted pork tamales and shrimp ceviche with cucumber, radish, onions, and fresh lime juice. Dark-chocolate ice cream and a moist banana tres leches cake end meals on a sweet note, following sips of a modified mojito made with house-infused pineapple rum.

When most people go on vacation, they return with souvenirs for friends. But when Chef Alex Gurevich traveled to Latin America, he came back with a plan. Inspired by the rich cultural traditions in the eclectic cuisine he sampled, Gurevich decided to create a space that embraced the spirit of Central America, South America, and the Caribbean. The result: Limón, and the fresh, cultural-blending novoandino style of cooking that fills its menu. And it hasn't gone unnoticed. Shortly after opening, 5280 magazine praised the eatery’s devotion to bold, yet accessible flavors, placing Limón on its list of Denver’s Best New Restaurants in 2006.

The menu’s shareable small plates are divided into three sections, each featuring classic dishes as well as refined interpretations of staples from a specific region. Grilled skirt steak with chimichurri sauce and empanadas stuffed with corn and black beans evoke the flavors of Argentina while the ropa vieja’s slow-roasted shredded beef stamps diners' passports and pushes them on a plane to Cuba. Even the drink menu transcends borders, with its caipirinhas—Brazil’s famously simple cocktail of cachaça, muddled lime, and cane sugar—alongside more familiar margaritas with house-made sweet-and-sour mix.

The exposed brickwork and mocha-brown walls of Limón’s dining area create the same sense of warmth and coziness as the menu. Dark wooden tables nestle against high-backed, terracotta-red booths or an avocado-green half wall, while other seats border the front wall’s picturesque windows. At night, the sconces, teardrop-shaped pendant lamps, and burning piles of unnecessary travel guides light the space, lending a soft glow to the entire room.

Late-night spots for those who don't sleep, from bowling to last call