All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Ravenously eating fresh seafood is a clever way to be mistaken for a shark and much easier than trying to breathe through a gray rubber costume underwater. Harness your inner cartilaginous carnivore with today’s Groupon to Fish Creek in Willow Park. Choose from the following options:
- For $12, you get $25 worth of seafood at dinner Sunday–Thursday.
- For $12, you get $25 worth of seafood at dinner on Friday or Saturday.
- For $6, you get $12 worth of seafood at lunch Sunday–Friday.
Fish Creek’s dinner menu overflows with creole- and Southwestern-inspired subaqueous treasures. Seated on the sunny outdoor patio or within the wood-columned dining room, patrons can choose from a plethora of water proteins. Jewel’s stuffed tilapia, a shrimp- and crab-stuffed blackened fillet, comes disguised by an outer layer of spinach cream and sautéed crawfish tails, proving that when looks are deceiving, they should be thoroughly taste-tested ($17.99). As a counterpoint to fish dishes, the restaurant also serves a smattering of land-based entrees, including Gary’s southwest beans and rice—an amalgam of slow-cooked pinto beans and rice tumbled with andouille sausage, pico de gallo, and monterey jack cheese, all resting beneath the warm shelter of two fried eggs ($10.99).
Meanwhile, lunch plates include the blackened chicken po’ boy, a traditional Louisiana sandwich stuffed with chicken and smothered in sweet-and-spicy honey mustard ($6.99). Creative customers can either attempt to make origami out of napkins or build their own original salad, selecting from six meats, a bevy of veggies, and an artist’s palette's worth of dressings ($6.99).
The Fine Print
Expiration varies. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Valid only for option purchased. Not valid for the purchase of alcohol. Dine-in only. Not valid for already discounted foods. Lunch not served on Saturdays. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Fish Creek
Chef Joe Lane is driven by the belief that "people should be able to have exceptional seafood wherever they are," as he writes on his website. At Fish Creek, Joe uses fresh seafood and other high-quality ingredients to build an award-winning menu that includes dishes such as bacon-wrapped shrimp brochette, crab cakes over cheese grits with a bacon remoulade, filet mignon, king crab legs, and several varieties of shrimp cocktail. Servers ferry these dishes, as well as Southern-inspired cocktails and margaritas, to polished tables arranged under exposed rafters in the relaxed atmosphere of the dining room. Patrons can also dine on a wooded back patio that holds up to 75 guests.