What You'll Get
Hunger, unlike ambulance sirens, meningitis, and restraining orders, is not something you can safely ignore. Answer the mighty call of a bellowing belly with today's Groupon: for $25, you get $50 worth of upscale contemporary American cuisine for dinner at Moshulu, a floating restaurant docked at Penn's Landing.
A restored ship originally launched in 1904, the AAA Four Diamond–rated landmark Moshulu restaurant endures as the world’s largest four-masted sailing boat still afloat. The dinner menus welcome patrons with a wide variety of seasonal tastes inspired by executive chef Ralph Fernandez’s study in southwestern, French, and American cuisine. The Crescent Farm duck breast bathes succulent fowl in a thyme-enhanced au jus and pistachio honey alongside colorful peaks of mustard greens ($29), from which the chef's praises are frequently yodeled. Cuts of prime steak ($39–$43) arrive accented with the crisp freshness of farm sides, such as maple whipped yams, which blend nutrient-rich sweet potatoes with fuji apples and sun-dried cranberries ($8). Barnegat Light diver scallops ($32) showcase fruit of the sea sizzling amid a roasted-parsnip purée and caramelized cauliflower, offering up a buttery blend of sea and shore akin to the president's swimming pool filled with margarine.
Whether patrons dine within the ship's beautifully restored walls or outside on one of the decks, the gorgeous views of the Delaware River and its opera-singing gulls add flavor and texture to the upscale, contemporary American fare. Vegetarian, kosher, and allergy-friendly substitutions are also available in most dishes upon request.
The Fine Print
Promotional value expires Mar 31, 2012. Amount paid never expires. Limit 3 per person. Limit 1 per table. Not valid for the purchase of alcohol. Dine-in only. Valid only for dinner. Not valid on holidays. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
Since it was launched in 1904, the Moshulu has led a colorful life: sailing the seas of Europe, South America, and Africa, circumnavigating Cape Horn 54 times, and ferrying around all sorts of goods, from lumber and grain to copper ore and nitrate. But by 1975, the Moshulu, tired from the stress of constantly evading sea monsters, was ready to retire. Today, it’s docked at Penn’s Landing, the largest four-masted sailing ship afloat and a restaurant serving the culinary creations of executive chef Anthony Bonett. Bonett matches the extravagance of the luxury liner’s interior with an equally upscale menu of modern American cuisine paired with an extensive wine list.
With 360-degree views of the Philadelphia waterfront and skyline in the background, his staff decorates crisp white tablecloths with plates of North Atlantic jumbo flounder, 9-ounce cuts of filet mignon, and highly praised Hawaiian ahi tuna tartare. Private parties can be held in a tented space, heated and floored with weathered hardwood, or aboard multi-level decks left open to fresh sea breezes and the quiet whispers of passing mermaids.