All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Vegetables are the antizombie, rising out of the ground to demand we devour their artichoke hearts and cauliflower brains. Hunt down some new green friends with today’s Groupon to Crave 11025 in Great Neck. Choose between the following options:
- For $20, you get $40 worth of Mediterranean fare and seafood at dinner.
- For $10, you get $20 worth of Mediterranean fare and seafood at breakfast or lunch.<p>
At Crave 11025, chefs whip up Mediterranean-inspired fare, tuna, and salmon as guests peruse menus among the dining area’s chic, black-and-white décor. Welcome the rising sun or a freshly changed light bulb with a farm-fresh organic egg omelet ($14), which enlists three eggs to host up to three ingredients such as goat cheese, asparagus, and sun-dried tomato. The asian caesar salad unites cashews and crispy wontons under a flood of creamy ginger-peanut dressing ($14). During dinner, diners can pair self-provided beverages with sandwiches and house-specialty entrees. Pecorino romano cheese squeezes between layers of baked eggplant ($18), while Mitra’s cajun salmon sits atop a bed of pico de gallo ($26). A crackling fireplace and dangling chandelier illuminate Crave 11025’s dining area, where clear chairs allow for obstruction-free viewing of flowers, black-and-white furnishings, and other diners’ napkins. Crave 11025 does not accept credit cards, so customers may want to bring cash.
The Fine Print
Expiration varies. Amount paid never expires. Limit 1 per person. Limit 1 per table. Valid only for option purchased. Not valid for the purchase of alcohol. Dine-in only. Crave 11025 does not accept credit cards. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Crave 11025
Past fresh flowers and a softly glowing gas fireplace waft scents of wild salmon, butternut squash, and beef carpaccio. The Mediterranean-inspired menu features entrees such as sesame-crusted seared tuna and the grilled red snapper, which shares plate space with seasonal vegetables picked from fields that were never the subjects of Neptunian experiments. Tastes bounce from Mediterranean to mainland Italy with dishes such as bowtie pasta, which comes tossed with sundried tomatoes, black olives, and asparagus.