American Cuisine at The Station Bistro (Half Off). Three Options Available.

East Pikeland

Value Discount You Save
$20 50% $10
Give as a Gift
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Limited quantity available

In a Nutshell

Gathering place for locals serves nutritious, wholesome foods like in-house smoked baby back ribs and fish tacos

The Fine Print

Expires 90 days after purchase. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. Not valid for the purchase of alcohol. Dine-in only. Valid only at listed location. Must purchase a food item. Must use promotional value in 1 visit. Reservation recommended for weekday service. Lunch service ends at 4PM. Not valid on 11/21 and 12/31, Valentine's Day, or special events. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Going out to a restaurant with your family is a great way to catch up and an even better way to prove to your parents that you've finally learned to eat without screaming between bites. Reveal the new you with this Groupon.

Choose from Three Options

  • $10 for $20 worth of food for breakfast and lunch for two or more people, valid Monday– Thursday
  • $20 for $40 worth of food for dinner for two or more people, valid Monday–Thursday
  • $20 for $40 worth of food for dinner for two or more people, valid Friday–Saturday

Homemade barbecue sauce blankets in-house-smoked baby back ribs ($22.99 for a half rack, $28.99 for a full), whereas fish tacos ($18.99) and mushroom ravioli ($17.99) sate less meat-minded lunch and dinner diners. In the morning, breakfasters feast on southwestern omelets with grits ($7.45) and pecan french toast ($7.25). See the full menu here.

The Station Bistro

The stones for Kimber Hall were laid in 1787, but it wasn’t until the 1840s that the house cemented its place in American history as a stop on the Underground Railroad. Fast-forward to 2007, as Craig and Nancy Dill Miller began a new chapter in the hall’s history of hospitality by renovating the building into a restaurant. Meticulous attention to detail guided every design decision, with Craig hand staining each board in the tongue-and-groove ceiling and the couple insisting on keeping the hall’s original 18th-century fieldstone floor. Paintings by local artists and a crackling stone fireplace add the finishing touches to the cozy atmosphere Craig and Nancy originally envisioned.

Now, half a decade after all their hard work, Craig and Nancy are free to focus on the restaurant’s hearty American and Italian dishes. Chefs prepare their menu of wholesome fare in an open kitchen, proving to guests that the herbs are hand chopped instead of paper shredded. The culinary experts smother ribs smoked in-house with homemade barbecue sauce, grill new york strip steaks, and top tangles of pasta with lemon-basil shrimp. They also layer hefty sandwiches, filling kaiser rolls with blackened tilapia and barbecued pork. A BYOB policy invites guests to wash these feasts down with beverages brewed in their own cauldrons.