All reviews are from people who have redeemed deals with this merchant.
What You'll Get
The sea has much to teach us: its tides foretell the lunar cycle, its salt treats us to delicious shark jerky, and its colorful creatures prove that nature looks better in Blu-ray. Celebrate the big salty puddle's sagacity with today's Groupon: for $20, you get $40 worth of surf, turf, and drinks at Detroit Seafood Market, named one of Michigan's top 10 American restaurants on the OpenTable Diners' Choice list.
Twenty years of experience and a degree from the New York Culinary Institute of America follow Chef Leonardo Vulagi into Detroit Seafood Market's first-class galley each day, where he prepares a menu of the freshest aquatic eats. Lobster mac 'n' cheese allows diners to share highbrow eats and a healthy helping of cheese at the same time ($11.95). Detroit Seafood Market's signature dish is fried twin lobster tails, floating atop fluffy clouds of garlic potatoes ($29.95). A pound of Alaskan-king-crab legs infuses the gams of all who eat it with royal authority ($23.95), and the dining room's exposed brick, chic booth seating and warm spotlighting ensure a dining experience as upscale yet inviting as a mink-fur welcome mat.
An Examiner.com reviewer featured Detroit Seafood Market. OpenTable reviewers give it a 3.9-star average, and 87% of eight Urbanspooners like it. Six TripAdvisors give it an average rating of 3.5 owl eyes, and more than 640 Facebookers are fans.
The Fine Print
Promotional value expires Jul 10, 2011. Amount paid never expires. Limit 2 per person, may buy 1 additional as a gift. Limit 1 per table or 2 per table of 5 or more. Dine-in only. Reservation recommended. Tax and gratuity not included. Not valid with other offers. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Detroit Seafood Market
Not everyone can say they've eaten food crafted by an Olympic gold medalist. But anyone who dines at Detroit Seafood Market can proudly add this to his or her resume. That’s because the restaurant's executive chef, Leonardo Vulagi, was the proud recipient of two gold medals and one silver medal at the 1988 Culinary Olympics at the Culinary Institute of America in New York.
Under Vulagi's direction, the staff meticulously creates mouth-watering dishes that flaunt the freshest crab, mussels, shrimp, scallops, and lobster tails available. White-jacketed servers whisk artistically arranged meals to tables as diners lounge in a spacious dining room accented by large, curved booths, sleek hardwood floors, candlelight, and shadow puppets created by diners nearby.