David Burke - Fishtail

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What You'll Get


More and more Americans are turning to seafood now that we have mined the earth's final reservoir of chili dogs. Tap a new resource with this Groupon.

$79 for a Four-Course Upscale Seafood Dinner for Two (Up to $170 Value)

Dinner includes the following selections from a prix fixe menu:

  • Chef’s selection sushi platter for two (a $36 value)
  • Two appetizers (up to a $38 total value)
  • Two fish, scallop, or steak entrees (up to a $72 total value)
  • Two desserts (up to a $24 total value)

The Fine Print


Promotional value expires Nov 28, 2012. Amount paid never expires. Limit 3 per person. Limit 1 per table, limit 2 per table for parties of 4 or more. Dine-in only. Reservations required, subject to availability. Not valid on Father's Day, Halloween, or other major holidays. Valid only for prix fixe menu. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

About Fishtail by David Burke


Fishtail by David Burke's yellowfin-tuna and swordfish steaks don’t arrive at the door frozen and packed. They come from local fish markets, sustainable farms, and the restaurant’s own boat, which works out of Brielle, New Jersey. Entrepreneur and celebrity chef David Burke, working with Executive Chef Ed Cotton, prioritizes seasonal, sustainable ingredients in cuisine that blends tradition with clever gastronomic technology. The latter bursts to the forefront at the ends of meals in options including a molten "Can O' Cake"—underbaked to order and tricked out with a variety of tableside toppings—and cheesecake lollipops with raspberries and impossible-sounding bubblegum whipped cream.

But for all its play with dessert, the restaurant's heart is in the sea. Crain's New York Business praised the "pristine" raw bar selections, "superb swordfish steak," and "sensational baby halibut," all starring on an enormous menu navigated with the help of "attentive waitstaffers."

Chef Cotton, runner-up on season 7 of Top Chef, drizzles basil oil and curry vinaigrette over scallops and lacquers Angry Shanghai Lobster with Asian-style barbecue sauce. The kitchen's sense of fun overflows into the bi-level dining space, hung with paintings of outrageously colored fish and glass chandeliers that look like conceptual art. Meanwhile, a stately townhouse exterior keeps the rest of the block's vintage row houses from gossiping behind the restaurant's back.

David Burke - Fishtail

Restaurant, Seafood Restaurant
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