Cuban Dinner for Two or Four at Antiguo (Up to 38% Off)

Up to 38% Off
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Customer Reviews


(323 ratings)

100% Verified Reviews
All reviews are from people who have redeemed deals with this merchant.

LG

Lirca G. ·
· May 19, 2017
The service was friendly and the atmosphere was relaxing. The food was great!

NF

Natalie F. ·
· May 16, 2017
Great food! Small place, love the ambiance and service was great. Groupon is well worth the food. I would definitely recommend the place to a friend. Also BYOB which is a plus in my book. Only small recommendation I'd put salt and pepper on the table for anyone who needs an extra dash. I thought it was seasoned perfectly to my liking but my sister would have preferred a bit more.

BB

Bruno B. · 5 reviews TOP REVIEWER
· May 14, 2017
A pleasant little place with decent food

What You'll Get


Choose Between Two Options

  • $28 for Cuban dinner for two with one appetizer, two entrees, and two desserts (up to $45 value)
  • $56.50 for Cuban dinner for four with two appetizers, four entrees, and four desserts (up to $90 value)

See the menu.

Choosing the Right Cut of Steak: The Marvel of Marbling

Should you order steak, you’ll have your choice of cuts. To narrow down a tough menu decision, read on.

Like choosing the right wire to cut to disarm a teenager’s radio, selecting the right cut of steak can be daunting. Often, though, the choice is simple: the best steak for you depends on how you want it cooked. Fatty steaks deserve more time on the grill, whereas a thin, lean cut is best served rare.

This is because of marbling—the term for the fat deposits that seem to weave through the meat like veins in stone. As a steak cooks, the fat begins to liquefy and seep into the meat itself, enriching its flavor. The more marbling a cut exhibits, the more heat it can handle before it begins to exhibit its full potential; conversely, a leaner cut should never be cooked higher than medium, lest it become dry and tough. Although the cuts available at a market or butcher may vary, most will carry these popular cuts:

Rib Eye: Cut from the tender muscle that runs along the cow’s spine, a rib eye contains some of the richest marbling out there. Cook it to at least medium, though it may be better suited to the pan or broiler than the grill.

Strip Steak: Also known as kansas city steak or new york strip, this tightly textured steak is well balanced, with many thin rivulets of fat throughout. That balance makes it equally tasty whether cooked medium-rare or medium-well.

Filet Mignon: A fancier name for tenderloin, filet mignon is one of the supplest and least marbled cuts out there. Because of its low fat content, it should be served rare or medium-rare, with no uncooked fat.

T-bone: This cut is actually a combination of two other types of steak—strip and tenderloin—separated by a T-shaped bone. Here, a unique challenge: since both meats are suited to different temperatures, you want to make sure the (larger) strip portion cooks longer than the tenderloin.

The Fine Print


Promotional value expires 120 days after purchase. Amount paid never expires. Limit 1 per person, may buy 1 additional as gift. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. Dine-in only. Extra fee applies for sangria and mojito mixers. Valid on Tuesday, Wednesday, or Thursday only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

About Antiguo


By purchasing this deal you'll unlock points which can be spent on discounts and rewards. Every 5,000 points can be redeemed for $5 Off your next purchase.