Dinner for Two or Four on Wednesday–Thursday or Friday–Saturday at Sam Mickail's CUT Steak House (Up to 55% Off)

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In a Nutshell

French-raised, Swiss-trained chef marries fine cuts of steak with European and Mediterranean flavors

The Fine Print

Expires Aug 31st, 2013. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. Reservation required; Friday and Saturday reservations must be for 6:30PM or earlier. Dine-in only. Not valid on holidays. Not valid for the porterhouse steak entree. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Steak is one of the only foods that comes with a really sharp knife, which makes it the perfect choice if your date is a pumpkin with no face yet. Carve into this Groupon.

Choose From Four Options

$59 for dinner for two, valid Wednesday–Thursday (up to a $128 total value)

  • Two appetizers (up to a $28 value)
  • Two entrees (up to a $76 value)
  • Two desserts (up to a $24 value)

$59 for dinner for two, valid Friday–Saturday (up to a $128 total value)

  • Two appetizers (up to a $28 value)
  • Two entrees (up to a $76 value)
  • Two desserts (up to a $24 value)

$115 for dinner for four, valid Wednesday–Thursday (up to a $256 total value)

  • Four appetizers (up to a $56 value)
  • Four entrees (up to a $152 value)
  • Four desserts (up to a $48 value)

    $115 for dinner for four, valid Friday–Saturday (up to a $256 total value)

  • Four appetizers (up to a $56 value)
  • Four entrees (up to a $152 value)
  • Four desserts (up to a $48 value)

Drunken snails with a champagne crust ($10) whet appetites before hearty 18-ounce tomahawk steaks ($38) or delicate ten-ounce filet mignons ($34). Desserts, such as crème brule ($12) and warm strawberry-banana crisp ($12), then conclude meals. See the menu for a full list of dishes.

Sam Mickail's CUT Steak House

For Sam Mickail, food is autobiographical. Born in Cairo, the first spices he smelled were hearty Mediterranean blends. He then spent most of his childhood in France surrounded by the cooking of world-class chefs, eventually leaving for Switzerland to turn his love of food into a bona fide culinary craft. Now, in America, he channels all of these influences and global experiences into cooking, lending his talents to numerous restaurants and further exploring all the cooking styles that inspired him throughout his life. This surfaces most clearly in Sam Mickail’s CUT Steak House, where he’s free to put international twists on the time-honored tradition of cooking delicious steaks.

Sam coats his filet mignons and porterhouses in delicious béarnaise, au poivre, or perigourdine sauces, according to his customers’ wishes. He also serves fresh oysters at his raw bar, slathers lobster tails in butter, and batters escargot with a champagne crust, a creation he calls drunken snails for their complete inability to slither in a straight line.

Great date experiences and other fun two-person activities