All reviews are from people who have redeemed deals with this merchant.
Reviewed September 9, 2013
Reviewed August 13, 2013
Reviewed November 7, 2012
What You'll Get
Like attaching a fake mustache to a Halloween mask or cleverly changing your name from Obi-Wan Kenobi to Ben Kenobi, adding a new ingredient to something familiar can render it delightfully unrecognizable. Enjoy inventive eats with today's Groupon to CW's Chops ‘n’ Catch in Manchester. Choose between the following options:
• For $20, you get $40 worth of contemporary American fare for dinner.
• For $10, you get $20 worth of contemporary American fare for lunch.
CW's Chops ‘n’ Catch provides a casual forum for indulging in contemporary twists on hearty comfort fare prepared with local seafood and juicy steaks. Dinner selections include the Dr. Pepper–braised beef short rib with spinach and cheddar-cheese grits ($24) and the blackened mahi-mahi served with cucumber salsa ($19). Diners can sit at the full bar or settle into a cozy banquette while testing the sharpness of cutlery on a 16-ounce boneless rib eye ($25), seasoned with CW's blend of spices and broiled at 1,200 degrees Fahrenheit to seal in juices and prepare steaks for eventual colonization of the sun. The lighter lunch menu spotlights sandwiches such as the lobster-cake club with creamy avocado and smoked bacon ($12.75) and the 10-Penny steamed mussels ($8.75), which slow dance with chorizo under the watchful eye of roasted garlic. Grant toes a tapping outlet on Friday and Saturday evenings, when the restaurant showcases live jazz and prerecorded FDR Fireside Chats.
The Fine Print
Promotional value expires Mar 18, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Limit 1 per visit. Valid only for option purchased. Dine-in only. Must purchase 1 food item. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About CW’s Chops ‘n’ Catch
CW's American menu—which features locally sourced seafood and thick-cut steaks—combines the comforting nostalgia of classic Americana with contemporary cooking techniques. Their modern methods include rubbing each cut of meat with a proprietary blend of spices before broiling them at 1,200 degrees Fahrenheit to seal in juices. When possible, the chefs source their seasonally changing ingredients from local businesses to encourage the local economy and give their wheelbarrow driver a break.