All reviews are from people who have redeemed deals with this merchant.
Reviewed April 22, 2013
Reviewed March 22, 2013
Reviewed March 17, 2013
What You'll Get
One of the cardinal rules of a party is Always have more than enough food for everyone, a rule superseded only by Never mix alcohol with access to a particle accelerator. Secure sustenance for all revelers with this Groupon.
Choose Between Two Options
- $10 for $20 worth of breakfast, lunch, or dinner for a party of two<p>
Burgers ($8.99), salads ($9.99-$10.99) and spinach or chicken enchiladas ($9.99) complement more upscale entrees such as the herb-crusted ahi tuna ($17.99) and the pepper-rubbed Black Angus tenderloin ($21.99). See the lunch and dinner or breakfast menu, which includes a build-your-own breakfast plate, egg tacos, and a selection of omelettes.
- $50 for $100 worth of catering, served buffet style and prepared for a typical minimum of 10 people<p>
Options include breakfast tacos stuffed with potato or bacon ($17/dozen), box lunches ($7-$8 each), and vegetarian lasagna ($6 per person). See the catering menu.<p>
The Fine Print
Promotional value expires Mar 13, 2013. Amount paid never expires. Limit 1/ person, may buy 2 addl as gifts for $20 Groupon. Limit 1/person for catering. Limit 1/ table. Valid only for option purchased. 48hr per-order reqd for catering. 24hr cancellation notice required for orders. Dine-in only for $20 Groupon. Valid for pick-up or delivery on catering. Not valid for alcohol. Not valid for salmon teriyaki salad or chef's table menu items. Delivery valid only within 25mi of 77005. $25 delivery fee not included. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Edloe St. Café & Catering
In Edloe St. Café & Catering’s kitchen, staffers grind fresh brisket and chuck burger patties and concoct dishes from owner E.I. Thomas’s farmer’s market finds. The eatery specializes in fresh, local food inspired by cultures on either side of the Mexican border; the kitchen whips up tasty breakfast items all day and leafy Cobb salads just as deftly as they craft Southern-fried mahi mahi or cod fish tacos. Upscale options such as seared ahi tuna steaks and wild caught salmon are also available and lend an extra touch of superiority by the alumnus of Johnson & Wales College of Culinary Arts who helms the kitchen.