All reviews are from people who have redeemed deals with this merchant.
What You'll Get
The sea has much to teach us—its tides foretell the lunar cycle, its salt treats us to delicious shark jerky, and its colorful creatures prove that nature looks better in Blu-ray. Celebrate the big salty puddle's sagacity with today's Groupon: for $10, you get $20 worth of seafood, pasta, steak, and more at Blue Fin’s Bistro in Wake Forest.
Blue Fin’s Bistro merges the fruits of land and sea with a delectable menu served in a stylish, spacious setting complete with nautical-themed artwork and shaded outdoor seating. Seafood, grilled fare, pasta, burgers, and more scuffle for space on diners’ plates. Diners can savor crab-cake dinners ($16.95) or rib-eye steaks ($17.95) and use the chicken alfredo ($14.95) as makeshift fishing line or impromptu toupees. Flavorful crabmeat lounges inside the stuffed tilapia ala florentine as a sun-dried-tomato cream sauce and fresh sautéed spinach stand guard outside ($18.95). Patrons can use the succulent barbecue baby back ribs ($16.95) to practice drum solos to be unveiled at their next job interviews.
The Fine Print
Promotional value expires Apr 3, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Not valid for the purchase of alcohol. Valid only for lunch, brunch, or dinner. Not valid toward specials. Can't be combined with other offers or discounts. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Blue Fin’s Bistro
As a college student in Wilmington, David Berent picked up odd jobs in restaurants to get by. In the process, he stumbled into an unexpected love of the restaurant business, and in 2005 he married his love of cooking with his love of fishing and opened Blue Fin’s Bistro. In addition to presenting the eatery’s fresh seafood dishes and tangy ribs, Berent pays homage to his heritage with Italian pasta plates and marinated chicken dishes. To foster a strong community spirit, he strives to keep the restaurant small, refusing to fill massive orders of krill from hungry blue whales. And he still cooks the clam chowder himself, eager to please diners seated in the exposed-brick indoor dining area or chatting in the restaurant’s outdoor area.