$20 for $40 Worth of Gourmet Pub Food and Drinks at The Valley Tap House

Apple Valley

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In a Nutshell

The eatery offers Baltimore-style barbecue roasted in a custom pit, pork-belly pizza, ale-steamed mussels, and 30 types of draft beer

The Fine Print

Expires Apr 10th, 2013. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Dine-in only. Not valid with Happy Hour specials. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

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$20 for $40 Worth of Gourmet Pub Food and Drinks

The menu includes sandwiches with pit-roasted Angus beef, housemade horseradish sauce, shaved onion, and hand-cut french fries ($8.95), parmesan-crusted halibut with basil-pesto cream, marinated tomatoes, and noodles ($16.95), and pork-belly pizza with blue cheese ($9.95). Housemade patties made from black beans and mushroom and charred-jalapeño aioli fill veggie burgers ($9.95).

The Valley Tap House

“Pit beef is Baltimore's version of barbecue: beef grilled crusty on the outside, rare and juicy inside and heaped high on a sandwich,” food writer Steven Raichlen explained in the New York Times. “Several things make it distinctive in the realm of American barbecue.” At The Valley Tap House, chefs create the unique delicacy by rubbing pork or beef with a special mix of spices, letting the flavors absorb for three days before grilling the slabs in a custom pit to achieve a charred outside and a tender interior. The meat is thinly sliced and served on kaiser rolls, as is traditional in the neighborhoods of East Baltimore. Additions such as peanut sauce, cilantro, or avocado apply exotic appeal like a lawyer using a fake Swedish accent to win over a jury.

Vegetarians can get in on the grilling action with black-bean-mushroom veggie burgers, made in-house and slathered with charred-jalapeño aioli. Toasting pint glasses make a jangling chorus as they spill rivulets of 30 draft brews, which have included Deschutes organic red ale. On weekends, servers carry out dishes of biscuits and chopped pit-beef hash with eggs, sirloin gravy, and toast.

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