$30 for $60 Worth of Dinner at Plaza III The Steakhouse

Kansas City

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In a Nutshell

Servers present Prime aged cuts of steak tableside before diners order, which then pair with potatoes, asparagus, and other veggie sides

The Fine Print

Expires Nov 15th, 2012. Limit 2 per person, may buy 1 additional as a gift. Limit 1 per table, 2 for tables of 4 or more. Reservations recommended. Dine-in only. Valid for dinner only. Not valid for lunch. Not valid towards happy hour. Not valid towards any other discounted menus, promotions, or other offers. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Ordering steak at a restaurant sends a strong message to people—you have a healthy appetite, strong teeth, and are suffering from a potentially dangerous iron deficiency. Say it with steak with this Groupon.

$30 for $60 Worth of Steakhouse Dinner

Appetizers illustrate the restaurant's range of steaks and seafood, from the Plaza III steak soup ($6–$9) to the pan-fried crab cakes ($17), which arrive with jalapeño corn relish and chili aioli. Diners make their meat selection during tableside presentations, mulling over choices such as a center cut of Prime kansas city strip steak ($41) or a hickory grilled veal-rib chop ($39). They can match their entree with garlic-mashed potatoes ($9), steamed asparagus ($10), and other sides. Click here to see the full menu.

Plaza III The Steakhouse

For many steakhouses, the art of preparing a tantalizing cut of meat begins in a professional kitchen. But Plaza III The Steakhouse reaches back further, choosing cuts of meat from its own facilities where it ages corn-fed beef inside specialized lockers. Once the cuts reach the restaurant, they are displayed tableside or via limousine motorcade for prospective diners before the chefs char grill chosen selections. To complete the flavor profile, patrons need only peruse a wine list of more than 700 bottles.

This meticulous process of cultivation and presentation embodies the award-winning steakhouse's sophisticated approach to mealtime. Its menu spans ribs, chops, and seafood in addition to Prime aged steaks, and appetizers such as the hand-chopped tenderloin tartare—a dish lauded by Gayot as a "classic rendition…sprinkled with caviar."

Visitors bask in elegant dining rooms on two floors, which host live jazz and a dancing area on Saturday evenings. Parties of up to 64 guests can set up their fetes in private rooms, enjoying bacchanalias in the wine cellar and other intimate spaces such as the western-themed American Royal Room, which accommodates midsized gatherings.

Plaza III The Steakhouse

For many steakhouses, the art of preparing a tantalizing cut of meat begins in a professional kitchen. But Plaza III The Steakhouse reaches back further, choosing cuts of meat from its own facilities where it ages corn-fed beef inside specialized lockers. Once the cuts reach the restaurant, they are displayed tableside or via limousine motorcade for prospective diners before the chefs char grill chosen selections. To complete the flavor profile, patrons need only peruse a wine list of more than 700 bottles.

This meticulous process of cultivation and presentation embodies the award-winning steakhouse's sophisticated approach to mealtime. Its menu spans ribs, chops, and seafood in addition to Prime aged steaks, and appetizers such as the hand-chopped tenderloin tartare—a dish lauded by Gayot as a "classic rendition … sprinkled with caviar."

Visitors bask in elegant dining rooms on two floors, which host live jazz and a dancing area on Saturday evenings. Parties of up to 64 guests can set up their fetes in private rooms, enjoying bacchanalias in the wine cellar and other intimate spaces such as the western-themed American Royal Room, which accommodates midsized gatherings.

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