Bob Chinn's Crab House

Bob Chinn's Crab House

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What You'll Get


The Deal

  • $50 for a prix fixe meal for two

The package includes the following:

  • Two 16-ounce snow crab legs with sides (red potatoes, green beans, white rice, or fries and cole slaw)
  • Two 16-ounce tiki mai tais

The Fine Print


Promotional value expires Jun 4, 2015. Amount paid never expires. Call ahead for preferred seating. Limit 1 per person, may buy 1 additional as gift. Limit 1 per table. Limit 1 per couple. Not valid for carry-out. Not valid on Saturdays. Not valid Good Friday, Easter, or Mother's Day. Merchant is solely responsible for all sales and delivery of alcohol. Must provide 21+ ID to receive alcoholic beverages. May substitute mai tai with a non-alcoholic beverage; no other substitutions allowed. Not valid with any other promotions or coupons. Tax and gratuity not included. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

About Bob Chinn's Crab House


Throughout his life, Bob Chinn has refused to sit still. He began his restaurant career on the streets of Chicago at age 14, delivering orders of Chinese food on foot. From those streets, he built a business, eventually opening family restaurants in Evanston and Wilmette. The challenge wasn't enough though, and Bob began planning a concept restaurant: a first-rate seafood restaurant located in the landlocked confines of Wheeling, Illinois. The Zagat-rated eatery skyrocketed to prominence, acclaim, and success, earning the number one spot on Forbes's list of the top-grossing restaurants in the United States and completing phase one of its plan to make crabmeat our new currency.

The menu reads more like a world map than a list of dishes. Alaskan king crab legs, Maine lobster, and Hawaiian ahi tuna represent the disparate domestic choices, appearing alongside exotic possibilities such as Nigerian prawns and stuffed Asian basa. To retain the characteristic flavors of this seafood, the restaurant flies in entire shipments on a daily basis, proudly filling a display board with that day's list of "jet fresh" choices from around the globe. The Reader praised this uncompromising devotion to quality ingredients, calling the fish "exquisitely fresh." To round out the selection, the chefs also stir-fry chicken and grill steaks that have been wet-aged for 3–4 weeks.

Bob Chinn's Crab House

Restaurant, Seafood Restaurant
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