What You'll Get
Raw fish, like snowballs, must be rolled with care before being thrown at a school superintendent for refusing to call a snow day. Enjoy well-crafted, conveniently projectile edibles with today's Groupon: for $10, you get $25 worth of Asian fusion cuisine for two at Blue Pacific in Lancaster. This Groupon is only valid for options from the dinner menu.
Blue Pacific's chefs build Asian fusion entrees alongside several specialty rolls of sushi, which readers of Lancaster County Magazine have voted Best Sushi each year since the restaurant's inception. Chopsticks pinch at pieces of the Tri spicy tuna maki ($15.50), a triangular roll that harbors spicy tuna within a seaweed shell dappled with tempura flakes and sesame seeds. Eel and cucumber take cover within the Caterpillar maki's ($11) cocoon of avocado and smelt roe, where they metamorphose into a fluttering sea cucumber. A wok-fried selection of entrees mixes Asian-inspired dishes with flair, churning out such items as shrimp pad thai ($12) and szechwan orange beef ($14).
Fishy morsels migrate into mouths by the glow of Blue Pacific's wavy neon lights in its ocean-themed dining area. On the walls, armadas of sculpted turtles and fish swim by the tables and bars, pausing to impart scrimshaw-whittling tips to patrons attempting to carve their own utensils.
The Fine Print
Promotional value expires Jun 6, 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. Dine-in only. Valid only for dinner. Valid only for sushi menu. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Blue Pacific Sushi & Grill
Since arranging roe and shrimp atop their first Seattle maki roll in 2001, Blue Pacific Sushi & Grill’s chefs continue to celebrate Asia’s rich culinary history by offering dishes from Korea, China, Japan, and Thailand for lunch and dinner. The kitchen buzzes with chefs forging traditional recipes from ingredients such as New Zealand muscles, soba noodles, and sweet egg, while the artists behind the sushi bar slice and roll up all manner of fresh fish into a nigiri, maki, sashimi, and temaki. Beyond the kitchen, the Pacific-themed dining room whisks eaters under the sea with its faux fish wall decorations, wavy neon lights, and union-contracted krakens hired to lurk beneath each table.