All reviews are from people who have redeemed deals with this merchant.
Reviewed June 20, 2014
Reviewed October 26, 2013
Reviewed August 11, 2013
What You'll Get
They say eating at a good restaurant can make you feel like a king, but historically kings always had to eat in their castles and probably alone. Feel better than royalty with this Groupon.
Choose from Three Options
- $26 for a steak-house dinner for two (up to a $52.15 total value)
$49 for a steak-house dinner for four (up to a $104.30 total value)
Each dinner includes one appetizer per pair (up to an $8.25 value each) and one entree for each person (up to a $21.95 value each)
$6 for $12 worth of sandwiches and salads for lunch
The Fine Print
Promotional value expires Jul 17, 2013. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. Reservation recommended. Not valid for happy hour specials. Must purchase 1 food item. Not valid on Valentine's Day, Mother's Day, or Easter. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Haab's Restaurant
For the 47th anniversary of Haab's Restaurant in 1981, the steak-house’s current owners honored the eatery's origins by serving three of its original dishes at their original prices. Thirty years later, diners continue lining up well into the wee hours of the morning every third Monday in October for $0.50 chicken dinners, $0.40 spaghetti plates, and $0.20 barbecued sandwiches.
Though the restaurant’s anniversary celebration has since changed, evidence of Haab's long history can be found in every meal eaten in its elegant dining room. Some touches actually predate Haab's itself: part of a wall that partitioned the separate women's and men's bars from the 1870s still stands, as does a tin ceiling and a bar installed in 1905, as well as a dispenser of lustrous fake mustaches from 1911. Heirlooms from the original Haab family and hand-hewn beams also contribute to the historic ambiance. Chefs pay homage to the handmade, traditional atmosphere by baking bread from scratch and cooking dry-aged, western, grain-fed beef just the way Haab's first chefs did back in 1934.
These days, however, the menu has expanded beyond chicken and spaghetti dinners. The chefs marinate hunks of london broil in burgundy wine, herbs, and spices, fry hand-breaded pieces of lake perch or shrimp, and sandwich corned beef and sauerkraut between grilled slices of rye.