$75 for a Three-Course Steakhouse Dinner for Two

Garment District

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$140 46% $65
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In a Nutshell

An on-staff butcher dry-ages USDA prime filet mignon in a glass-enclosed room; other options include veal chops, organic chicken, and salmon

The Fine Print

Promotional value expires 90 days after purchase. Amount paid never expires. Limit 1 per person. Limit 1 per table. Limit 1 per visit. Dine-in only. Reservation Required. Valid for Pre-Fixe Menu Only. No Substitutions. Cannot be combined with other offers. Not valid for Valentine's Day. No free parking. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

A steakhouse's reputation hinges upon the quality of its beef. At Desmond's Steakhouse, the owners protect that reputation first by working with New Jersey’s Strassburger Meats to select stock raised using humane and environmentally responsible practices. From there, the on-staff butcher places his cuts of USDA prime beef to dry-age in a glass-enclosed room for at least 28 days. Today's Reserve selection invites you to taste the results of this close attention with a steakhouse dinner for two, which includes the following selections from the prix-fixe menu:

  • Two appetizers
  • Two entrees
  • Two sides
  • Two desserts

To cleanse the palate for the hearty proteins on offer, dinner begins with a choice of four appetizers, from a Caesar salad to French onion soup. Then it's time to choose an entree. The eight-ounce filet mignon may be the most obvious choice, but there's also an organic half-chicken and, from the grill, salmon or a veal chop. Desserts are in keeping with the steakhouse tradition, including New York-style cheesecake, bread pudding, and ice cream.

Pairs dine in a room that whisks away the formality from the typical fine-dining establishment. The space is enormous and wood-paneled, but also done up in light colors and illuminated by simple globes lamps that could easily hang over the bar in a simple Paris bistro, letting the resident artists lovingly sketch their steak frites.

Desmond's Steakhouse

Desmond's Steakhouse's in-house butcher and chefs treat each slab of beef like a work of art. They start by perfecting the canvas itself; the butcher dry ages USDA prime beef cuts in a glass-enclosed room, which invites diners to catch a glimpse of the earliest stages of meal preparation. Once properly ripened, the chefs retrieve the beef and bring it to the kitchen. There, they delicately sear 12-ounce filet mignon, grill inviting stripes into the flanks of veal chops, or prepare enormous porterhouse steaks capable of feeding two.

Though the menu celebrates beef, red meat certainly isn't the only thing available. The chefs prepare live maine lobster, seared ahi tuna, and organic chickens available in full halves. They stock a seafood bar with blue point oysters and king crab legs, and prepare lighter fare such as the salmon BLT for daily lunches, Sunday's jazz brunches, or people filled with helium.

Customer Reviews

Went there on Sunday during the World Cup. Atmosphere was great. Food and service were enjoyable. I will definitely go back. Better atmosphere than Peter Lugers and I am a Luger fan.
Conway G. · June 27, 2014
Food is delicious and the staff and owner are helpful, friendly, and courteous.
Anthony P. · June 26, 2014
Definitely get the filet mignon! Absolutely delicious!
Amanda D. · June 9, 2014

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