All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Fine dining restaurants select ingredients with extra care, enhancing classic dishes with aged meats or the head of lettuce grown in the chef's private garden. Taste rare treasures with this Groupon.
$40 for $80 Towards Aged USDA Prime Steaks, Jumbo Live Maine Lobsters, and Wine
Aged USDA Prime filet mignon starts at $40, a 24-ounce porterhouse is $62, jumbo live Maine lobsters are $52 for 2 lbs., salads with Maytag blue cheese start at $9, oysters Rockefeller or iced oysters are $18, and wines from California, Australia, and Europe start at $10 per glass. 801 Chophouse only serves Prime Grade beef and offers a full assortment of traditional or gourmet cuts ranging from filet mignon, to prime rib, to porterhouse, as well as other options. See the dinner menu and wine list.
The Fine Print
Promotional value expires Sep 3, 2012. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit one per table. Limit one per visit. Must purchase one entree. Reservation required. Dine-in only. Valid only for dinner. Valid for the purchase of alcohol. Not valid on any current specials, Sunday Prix Fixe menu, or lobster special. Tax and gratuity not included. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About 801 Chophouse
Celebrate with 801 Chophouse's 8th annual summer Groupon. Known for their big USDA prime steaks and big wine, 801 Chophouse establishes itself as a special-occasion restaurant. There are the white tablecloths, racks of wine tended by a certified sommelier, and, of course, the chops and steaks, all USDA Prime. On the other hand, it's quite conceivable that someone might gladly eat at 801 Chophouse every week and for any occasion including private luncheons and cocktail parties—the menu, drink selection, and Wine Spectator-awarded wine list could accommodate months of exploration, and an ever-changing "fresh sheet" overflows with the jet-fresh seafood selections of the day.
On any given night, the wait staff moves across wooden floors beneath high ceilings and 1920s-inspired decor, trays loaded with nine creative potato preparations, filet mignon, and dry-aged pork chops. Meanwhile, the cattle of a pastoral mural gaze out over the dining room's cherry-wood finishes, waiting patiently to graze on uneaten garnishes.