$25 for $50 Worth of South American Cuisine at Caminito Argentinean Steakhouse


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In a Nutshell

Flames stoked by hickory, oak, and applewood infuse steaks with smoky flavors at this award-winning Argentinean steak house

The Fine Print

Promotional value expires 180 days after purchase. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. Reservations recommended. Not valid for the purchase of alcohol. Dine-in only. Not valid 12/31/12 or 2/14/13. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Eating a hearty steak makes you feel like a king, much like wearing a crown or banishing the dog to a small island in the South Atlantic. Rule with a silver fork with this Groupon.

$25 for $50 Worth of Argentinean Steak-House Cuisine

The menu fires its start pistols with appetizers like housemade chorizo sausage ($8.50). Diners then plunge their forks into wood-fired steaks, such as the signature Lomo a la Mostaza ($27.50), a 9-ounce filet mignon drizzled with mustard cream. Beef-less entrees include the Pechugitas a la Parilla—chicken breast basted in lemon peppercorn ($17)—and vegetarian crepes de Espinacha, which are crepes filled with spinach, provolone, and mozzarella ($17).

Caminito Argentinean Steakhouse

The grill masters at Caminito Argentinean Steakhouse stay true to their culinary roots with a distinctly South American cooking tradition, which begins with hormone-free meat from cows that were fed a vegetable-only diet and raised on pastures instead of in cages. Manning a cast-iron grill stoked by locally sourced hardwoods, the expert chefs fire-kiss select cuts of beef to smoky perfection, infusing filet mignons, skirt steaks, and short ribs with rustic flavors that pair harmoniously with the restaurant’s robust selection of Argentinean red wines.

Although Caminito’s wood-fired steaks have earned it the Valley Advocate’s award for Best Steak House from 2010 through 2015, the menu proves that the restaurant does not live and die by expertly charred beef. Lobster-filled ravioli, pan-seared salmon, and seasoned chicken breasts showcase the kitchen team’s culinary repertoire, in addition to vegetarian entrees that aren't just snapshots of steak printed on soy paper. Refreshing sips of ale from Peak Organic Brewing Company complement hearty bites, and spoonfuls of flan and mousse bring meals to their bittersweet conclusion. On weekends, the acoustic strumming of guitarist Alvaro Olvera Sanchez nourishes famished ears with flamenco notes and classic Spanish songs.

Customer Reviews

Highly recommend
Susan H. · April 25, 2013
It's always very good and i always recommend it to people.
David J. · April 24, 2013
I have eaten there a few times and love how the place smell when you walk in! Like a campfire. The waitresses are excellent and provide an excellent dining experience only to be slightly outdone by the food! I am never disappointed by my food choices!
Martha H. · April 22, 2013

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