What You'll Get
Cold cuts take their name from the centuries-old practice of cutting meat in the dead of winter, enabling butchers to feed hungry carolers by sticking warm, spare cutlets onto cold light poles. Dine on cuts less cold, but equally generously cut, with today's Groupon: for $10, you get $20 worth of deli fare and drinks at Fromin's Delicatessen & Restaurant, located in Santa Monica.
Combining premium deli fare with the easy bounty of Californian soil, the menu at Fromin's offers bagel-wrapped breakfast bites, brunch, hot and cold sandwiches, soups, salads, and hearty house-cooked dinners. Jaws can wrap around a sky-high sandwich layered like geologic strata with meats such as pastrami, corned beef, or brisket, and topped with loads of coleslaw and a pickle ($10.95). To keep meals as light as a globetrotting eccentric's hot air balloon, patrons can opt for the tropical salad—a blend of white-meat turkey, fresh pineapple, mandarin oranges, avocado, and walnuts on mixed greens ($11.95). Traditional American dinners include the turkey meatloaf ($15.95 for a full dinner) and the marinated skirt steak ($18.95 for a full dinner), an essential for any shark-baiter’s wardrobe. Hearty meals go well with even heartier desserts, such as the carrot cake ($5.95) and the homemade apple strudel ($5.95), or soda-fountain specialties, including chocolate phosphate ($3.75) and egg cream ($3.95).
The Fine Print
Promotional value expires Oct 27, 2011. Amount paid never expires. Limit 3 per person. Limit 1 per table. Not valid for delivery. 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 Fromin's Delicatessen & Restaurant
Operated by two friends with a lifetime of experience in the deli industry, Fromin's Delicatessen & Restaurant has conquered appetites with generously sized sandwiches, burgers, and California-tinged diner-style dinners for more than 30 years. The owners bring a wealth of life experiences to the table as they ply their culinary trade, with Maurice Solomon being a survivor of Nazi-occupied Belgium and Dennis Fromin being a fourth-generation deli operator. The longtime buddies staff the counter themselves, whipping up blintzes and omelets all day long, and layering towering sandwiches with chicken salad, hot pastrami, and corned beef. The pair's commitment to preparing traditional delicatessen fare runs deep. Dennis draws from decades of family tradition and Maurice proudly sports the name “Deli King” on his license plate and library card.