All reviews are from people who have redeemed deals with this merchant.
Reviewed May 20, 2013
Reviewed May 20, 2013
Reviewed May 13, 2013
What You'll Get
Dining out can be a great change of atmosphere, especially if you’re used to eating your meals hastily in an unguarded meat locker. Have a seat with this Groupon.
Choose Between Two Options
$14 for a Cajun meal for two (up to a $32 total value)
- One appetizer (up to an $8 value)
- Two entrees (up to a $12 value each)<p>
$26 for a Cajun meal for four (up to a $64 total value)
- Two appetizers (up to an $8 value each)
- Four entrees (up to a $12 value each)<p>
The menu includes appetizers such as fried chicken wings in a savory blend of spices and entrees such as crawfish étouffée, spicy sausage po’ boys, and jambalaya with chicken, beef, and smoked sausage.<p>
The Fine Print
Promotional value expires 180 days after purchase. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Valid only for option purchased. Dine-in only. Must purchase a food item. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Bite Your Tongue
Though the destruction of Hurricane Katrina forced the Johnson family to leave their home in New Orleans behind, Lucius and Martine never forgot the fond memories they shared at their restaurant—the crackle of frying shrimp, the aroma of baking beignets, and the grins on the faces of their regulars. Determined not to let Katrina end their business, the two chefs decided to reopen the restaurant in their new hometown, Charlotte. When discussing their decision with reporters from WBTV, Martine explained, "It really takes time and perseverance to get back on your feet and you just can't stop. You've got to keep moving."
Inside the kitchen of the reincarnated Bite Your Tongue, Martine and Lucius whip up the same New Orleans specialties they served at the original spot. They skillfully fold crispy shrimp and seasoned meats into po’ boy sandwiches and pepper simmering pots of jambalaya with Cajun spices. To craft their crawfish étouffée, chefs slow-cook the plump crustaceans in a dark roux-based gravy. Customers wait for their meals in the bright dining room and sunny front patio, sipping bottles of beer brought from home or pouring them into their pockets to save for later.