Carvers Steakhouse (part of Executive Hotels)

Executive Airport Plaza Hotel

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In a Nutshell

Chef Kovachevich ages each cut of certified Angus beef for 28 days, then marinates it for a week in olive oil and spices

The Fine Print

Promotional value expires Oct 18, 2012. Amount paid never expires. Limit 2 per person, may buy 2 additional as gifts. Limit 2 per table. Reservation required; subject to availability. Dine-in only. 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.

$27 for Prix Fixe Steak Dinner (Up to $55 Value)

The dinner is a journey through one gourmet appetizer, one entree, and one dessert. The prix fixe menu includes options such as a traditional Hungarian beef goulash appetizer, certified Angus beef sirloin medallions in a veal-port-wine reduction, and fillet of steelhead salmon in whiskey and maple syrup.

Carver’s Steakhouse

Serbian-born chef Boban Kovachevich has fired up stoves all over the globe. Cooking in Israel, he earned Jerusalem Post's nomination for the list of the 10 best chefs in the Middle East. At Carver’s Steakhouse, Kovachevich lavishes attention on every step of the culinary process, from growing the ingredients to cheering on the busboys. He begins with sustainably grown produce, local and organic meats, and certified Ocean Wise seafood. For his steaks, he chooses cuts of certified Angus beef. He ages each for 28 days, marinates it for a week in cold-pressed olive oil and spices, broils it, and flash-sears it to seal in the juices.

The Vancouver Sun called the steaks “superb” and “mouth-watering,” and Indulge magazine said the juicy slabs give diners “a reason to pause after every mouthful.” During dinner, servers complete the meal with suggestions of wine to match each entree’s texture and taste. Of his respect for the culinary process, Kovachevich said to an Indulge reporter, “Whether I am cooking for a prime minister or the dishwasher, it does not matter. You can’t cook well without love.”

Customer Reviews

The service is to die for!
William L. · November 12, 2012
Tasty food, quite generous portion
Shirley C. · November 12, 2012
An excellent meal with superb service!!! The lamb shanks were delicious. We will visit again.
Kathleen H. · November 11, 2012

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