$49 for a Three-Course Steakhouse Meal for Two at Prime & Beyond (Up to $110 Value)

East Village

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

In a Nutshell

Hand-selected USDA prime-grade meats wet and dry aged to perfection

The Fine Print

Expires Oct 31st, 2012. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Reservation required. Dine-in only. Not valid for porterhouse for two. Extra $3 fee for Wagyu sausage appetizer and filet Mignon salad. Not valid with Open Table reservations. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Most steaks are hung up to be dry-aged, vacuum-sealed to be wet-aged, or bronzed to remain ageless. Sample perfectly prepped cuts with this Groupon.

$49 for a Three-Course Meal for Two (Up to a $110 Total Value)

  • Two appetizers (up to a $13 value each)
  • Two entrees (up to a $38 value each)
  • One dessert (an $8 value)

Prime & Beyond

Though the menu boasts the usual T-bone cuts, new york strip steaks, and lamb chops, Prime & Beyond is not your typical American steakhouse, a sentiment echoed by a 2011 piece in the New York Times. The tangy smell of kimchi weaves through the dining space, and wagyu beef dishes take the form of hot dogs and sausages, completing the fusion of Asian and North American flavors that Korean-American brothers Kyu and Kevin Lee envisioned when they created the eatery. Known as “Q the butcher,” Kyu takes great pride in his meats, aging them carefully to bring out their full flavor; his wet-aged steaks sit for at least 20 days as 8-ounce filet mignon and 14-ounce ribeye cuts, and his dry-aged meats rest for a minimum of 50 days within the restaurant’s refrigeration unit atop a memory-foam mattress before being shaken awake and cooked.

Prime & Beyond

Though the menu boasts the usual T-bone cuts, new york strip steaks, and lamb chops, Prime & Beyond is not your typical American steakhouse. The tangy smell of kimchi weaves through the dining space, and wagyu beef dishes take the form of hot dogs and sausages, completing the fusion of Asian and North American flavors that Korean-American brothers Kyu and Kevin Lee envisioned when they created the eatery. Known as “Q the butcher,” Kyu takes great pride in his meats, aging them carefully to bring out their full flavor; his wet-aged steaks sit for at least 20 days as 8-ounce filet mignon and 14-ounce ribeye cuts, and his dry-aged meats rest for a minimum of 50 days within the restaurant’s refrigeration unit atop a memory-foam mattress before being shaken awake and cooked.

Great date experiences and other fun two-person activities