New Orleans Seafood Feast with Beers for Two or Four at The Sand Crab Tavern (51% Off)

Escondido

Give as a Gift
Over 370 bought
Limited quantity available

In a Nutshell

New Orleans flavor and nautical memorabilia bookend tables covered in butcher paper, heaped with spicy crawfish, shrimp, and buckets of beer

The Fine Print

Expires May 29th, 2013. Limit 1 per person. Limit 1 per table. Valid only for option purchased. Reservation required. Dine-in only. Must purchase a food item. Must use promotional value in 1 visit. Not valid 2/14/13-2/17/13. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

The ocean is a completely different world from our own, one that we will never know a single thing about because we can't breathe under there or get our skin wet. Go on a culinary expedition with this Groupon.

Choose Between Two Options

$39 for a seafood feast for two (a $79.50 total value)

  • Two cups of jambalaya (an $11 value)
  • One hot seafood boil (a $49.50 value)
  • Two domestic beers (a $7 value)
  • One shared dessert of bananas foster (a $12 value)

$78 for a seafood feast for four (a $159 total value)

  • Four cups of jambalaya (a $22 value)
  • Two hot seafood boils (a $99 value)
  • Four domestic beers (a $14 value)
  • Two shared desserts of bananas foster (a $24 value)

Each seafood boil includes two pounds of crawfish, and one and a quarter pounds of peel-and-eat white shrimp, Louisiana sausage, red-skin potatoes, corn on the cob, dipping sauces, and melted butter. Sourdough bread and butter are available upon request.

The Sand Crab Tavern

Though he didn't work in the restaurant industry, the very first time Rick Covert set foot in The Sand Crab Tavern—established in 1988—he knew that one day it would be his. Some 22 years later, he finally bought it, and though he's made a couple of changes, Rick has maintained the restaurant’s defining traits. A primary change was the addition of Rick's Black Pearl, a twice-weekly spread of raw oysters on the half-shell. What he hasn't changed, though, have been some of the faces customers have gotten to know before he took the helm: cook Lucy has been boiling crawfish at the tavern for more than 15 years, and server Kim has been doting on guests in the lantern-lit space for more than 19 years.

Perhaps almost as important as The Sand Crab’s food and faces are its surrounds. Dangling in the net that’s suspended from the ceiling, like delicious constellations hover starfish, shells, and realistic crabs. And, mimicking the barnacle-coated sides of a whale, the walls are encrusted with sepia-toned photos, nautical memorabilia, and navy patches. Wooden booths host enough dunking of Maine lobsters and king crabs into melted butter to be considered basketball courts. The Sand Crab Tavern hosts live blues music during Sunday brunch, but that's not the only time musicians visit. They're a common sight and sound in the warmly lit dining room, where guests can fill their ears while grabbing frosty bottles of beer sourced from local microbreweries.

After-work activities, from bites and brews to bowling and bottle service
For those looking to get out of the house with the ladies