All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Eating spicy cuisine, like repeatedly hitting a computer monitor with a hammer or explaining what happened to the computer monitor, can make you sweat. Feel the heat with this Groupon.
Choose from Three Options
- $36 for dinner for two, which includes one order of quinoa fritters (a $7.50 value) or plantain empanadas (a $9 value), two entrees (up to a $27 value each) and one dessert (up to a $9 value; up to a $72 total value)
- $69 for dinner for four, which includes two orders of quinoa fritters or plantain empanadas, four entrees, and two desserts (up to a $144 total value)
- $99 for dinner for six, which includes three orders of quinoa fritters or plantain empanadas, six entrees, and three desserts (up to a $216 total value)<p>
Master chefs create flavorful menus at the Downtown Los Angeles and Santa Monica locations, featuring Yucatan pork slow-roasted in banana leaves ($21), seasonal vegetable enchiladas ($19.50), and desserts such as churro tots ($6.50).<p>
Though Border Grill sometimes features a discounted price online, this Groupon still offers the best deal available.<p>
The Fine Print
Promotional value expires Oct 1, 2012. Amount paid never expires. Limit 2 per person. Limit 1 per table. Not valid until 3/30/12. Valid only for option purchased. Reservation recommended. Dine-in only. Valid only at Downtown LA and Santa Monica locations. Valid for Border Grill Adventure menu during dinner service only. Not valid for Gaucho Steak and dessert assortments. Must use promotional value in 1 visit. Not valid with other offers or promotions. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Border Grill
At the French restaurant where they both worked previously, Mary Sue Milliken and Susan Feniger discovered decidedly un-French cuisine in the privacy of the kitchen: homespun Oaxacan and Yucatan recipes prepared by their fellow chefs. The duo promptly untied their aprons, loaded them into a VW Beetle, and took off for a road trip to Mexico in 1985, where they sampled and studied delicacies prepared at beachside taco stands and family barbecues. Six restaurants, five cookbooks, hundreds of episodes of Food Network's Too Hot Tamales, and sizzling appearances on Top Chef Masters later, their quartet of Border Grill locations add contemporary twists to authentic Mexican cuisine.
Guests are greeted by dining rooms originally designed by the architect Josh Schweitzer, who is Mary Sue's husband and Susan's childhood friend. Within their walls, plates of seasonal vegetables and domestic beef roll into handmade tortillas or revel beneath cotija cheese. Devoted to sustainable eating, particularly at the downtown Los Angeles location, Border Grill infuses its dishes with sustainable seafood, organic rice, and hormone-free meats, as well as Good for the Planet, Good for You meals made from at least 80% plant-based ingredients, just like Captain Planet's faux-leather jacket.: