$15 for $30 Worth of Seafood, Drinks, and More at Blue Fin’s Bistro in Wake Forest

Up to 50% Off
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Customer Reviews

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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 to Blue Fin’s Bistro in Wake Forest. Whipping up a variety of tasty eats plucked from the waters and land, Blue Fin’s Bistro has been dazzling the taste buds of its patrons since 2005. Stop in to their cozy confines and nosh on a variety of seafood, grill and pasta, lunch, and other menu items. Savor a crab cake dinner ($16.95) or a ribeye steak ($17.95) before utilizing the basil pesto alfredo ($11.95) as makeshift fishing line or an impromptu toupee.


TripAdvisors give Blue Fins Bistro an average of four owl eyes and 77% of Urbanspooners recommend it.

  • Delicious garden salad, excellent crab cakes, service was very good. – gradyvt, TripAdvisor
  • The service is amazing, some of the best I've ever had. The staff is always smiling and they go out of their way to take care of you. – NC_BeachGurl, TripAdvisor

The Fine Print

Promotional value expires May 8, 2011. Amount paid never expires. Limit 2 per person, may buy 1 additional as a gift. Limit 1 per table. Not valid towards alcohol. Reservations recommended for parties of 6 or more. Tax and gratuity not included. Not valid with other offers. 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.

Blue Fins Bistro

Restaurant, American
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