What You'll Get
If humans are mostly made of water, and fish traditionally inhabit water, fish should naturally occur in the human body. Fix this gap in nature’s logic with today’s Groupon to Chinn’s 34th Street Fishery in Lisle. Choose between the following options:
For $25, you get $50 worth of fresh seafood fare and drinks, valid for dinner Sunday–Friday. Dinner begins at 3 p.m. on Sunday and 3:30 p.m. Monday–Friday.
For $25, you get $50 worth of fresh seafood fare and drinks, valid for dinner on Saturday, which begins at 3:30 p.m.
Chinn’s discerning chefs satisfy finny cravings with platters of freshly caught fish, shrimp, and other marine fare that's flown in daily from select markets. Guests can dive dramatically into dinner with an order of jumbo shrimp cocktail ($11.95) and an outstretched cape, then tear into a solid pound of premium Alaskan king-crab legs ($39.95) while gazing at fanciful murals of underwater life. The Hawaiian ahi tuna ($25.95) is prepared medium rare and attainable even for patrons without their own fishing poles, and fans of land-based nourishment can cosset tender forkfuls of a 6-ounce filet mignon with pasta ($24.95).
Dried-grass awnings add an extra layer of sun protection to Chinn's interior, where a tiki-themed bar slings fruity rum drinks and aquariums glow like teeth after a too-long whitening treatment. Burgundy booths and plentiful table seating promote relaxed shell cracking and chowder drinking, and mounted bronze fish overlook tables from spots on the walls to ensure fair cross-table sampling.
The Fine Print
Promotional value expires Oct 24, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. Not valid for Father's Day. Not valid for daily specials. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Chinn’s 34th St. Fishery
Run by Bob Chinn's nephew, Chinn’s 34th St. Fishery has made a name for itself with fresh seafood that earned a feature on ABC7's Hungry Hound. Tuna, king crab, and jumbo shrimp get flown in daily from Hawaii, Alaska, and Florida. Chefs prepare the oceanic delights in a variety of international styles, whether drizzling them with lemon butter and white wine, blackening them with Cajun spices, or tempura-frying fillets. They also pair fish with swirls of pasta al dente or a mound of filet mignon that's juicier than an orange wrapped in the National Enquirer. Diners can pair their seafood with signature dishes including garlic butter–dipped rolls, tall mai tais, or housemade desserts.