$8 for $16 Worth of Cajun Cuisine at Fat Tuesday
Similar deals
- Vibrant Southern flavors
- Spicy Cajun specialties
- Open seven days a week
- Friendly atmosphere
People eat three times a day to prevent mouthy mouths from brashly blurting out their distaste for the rest of the digestive system. Prevent intra-system quarreling by subduing chatty cheeks for at least one day with today's Groupon: for $8, you get $16 worth of Cajun cuisine at Fat Tuesday, a Somerset eatery serving up the warm flavors and attitude of New Orleans. Fat Tuesday's spicy menu of authentic Cajun creations lets gumbo gobblers pretend that every day is Mardi Gras, without actually putting anyone at risk of being baked inside of a King cake. And unlike most southern states, the restaurant welcomes traveling taste buds seven days a week. Grab your friends or family whenever your stomach howls, and hop in to sample fried frog's legs ($3), the alligator sausage po' boys with fries ($9.95), or a specialty beer ($3.75), like Dixie Blackened Voodoo.
Reviews
Fat Tuesday was featured in Metromix's Datebook Diner column, and Metromixers give the restaurant an average rating of 3.9 stars. Yahoo Locals give Fat Tuesday a near-perfect average of 4.5 stars, and 90% of Urbanspooners recommend the restaurant.
- Well, when I think of the food, my mouth waters. The thought of the hot sauce hitting my palate makes me crave this food each and every week. – Jon, Yahoo Local
- Our server was good- natured and efficient, and although she had to juggle a juggernaut of takeout orders along with serving seated folks, she did so with humor and grace. – D.V. Wagman, Metromix
Need To Know Info
About Fat Tuesday
Throughout the year, shipments of live crawfish arrive at Fat Tuesday's doorstep. Newspapers spread across tables, customers pull up their sleeves, and baskets of boiled crawfish and corn arrive from the kitchen before the crack of snapping shells resounds through the restaurant. Accompanying the meal is a variety of drinks such as sweet tea and lemonade, and beers such as Blackened Voodoo and Abita.
In between their regular crawfish boils, the kitchen crew members whip up what they refer to as a "small but mighty" daily menu of Cajun specialties. Cooks layer poboys with fried alligator, oysters, and catfish, and pots of seafood gumbo and crawfish étouffée simmer on stovetops. Plates pair with Cajun craft beers beneath glimmering purple, yellow, and green streamers throughout the New Orleans–themed dining room. Testing their patrons’ stomach capacities, the chefs challenge them to the occasional poboy-eating contest. The contestants must polish off a 2-foot-long poboy within 40 minutes while simultaneously whistling the sous chef's favorite blues song.