Casual Sunday Dinner for Two or Four at Polo Grill (Half Off)

Utica Square

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In a Nutshell

As the Utica Square staple prepares for its 30th anniversary, chefs char rib eyes and steaks to deliver in elegant dining rooms or the patio

The Fine Print

Expires Mar 27th, 2013. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Valid only for option purchased. Reservation required. Not valid for alcohol. Dine-in only. Valid only for Sunday dinner. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Going out to eat allows you to enjoy fine dining without having to procure exotic ingredients or build a sommelier out of an old computer. Lap up luxury with this Groupon.

Choose Between Two Options

  • $20 for $40 worth of casual Sunday dinner for two
  • $40 for $80 worth of casual Sunday dinner for four

On a Sunday evening this summer and fall, dine with classic, upscale American fare from the dinner menu. The "Arkansas River" channel catfish ($17) is served with chips, green tomato relish and remoulade, and the crispy chicken and noodles ($17) come with a lemon parsley butter. Other favorites include the salmon “tamale” in a lime-jalapeño-cilantro broth ($25), a Colorado two-bone lamb rack with pistachio-jalapeño-apple-mint relish ($31), and a french breast of chicken stuffed with goat cheese and parmesan ($21). Steaks run from the 8-ounce new york strip ($21) to the 20-ounce Cowboy rib eye ($67).

Polo Grill

The Polo Grill marks its 30th anniversary later this year. And while the Utica Square staple has amassed the awards and the press that firmly cement it as a local tradition, The Polo Grill has never been satisfied with resting on its laurels, choosing instead to focus on innovating and raising the bar with each and every plate.

Twice Polo Grill has doubled its wine cellar’s capacity, boosting the wine list – acclaimed by Wine Spectator – to a current count of 1,100 labels and 22,000 bottles. They switched meatpackers to Middendorf of Kansas City. They regularly track down the freshest produce from farms around Bixby. And they’ve expanded their private dining rooms, decorating their walls with items such as the burnt-brown burlap sacks in which winemakers once hauled grapes. This expansion and innovation extend to regular special events, which invite guests for educational and social dining experiences. A black-tie gala is planned around October, when the harvest and the 30th anniversary approach.

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