What You'll Get
Deciding between steak and seafood can be a difficult decision, especially when sitting at a table of talking cows and merpeople. Avoid awkward conversations by choosing both with today’s Groupon: for $15, you get $30 worth of gourmet surf and turf from Harr’s Surf and Turf Market in Palm Harbor.
Harr’s Surf and Turf supplies gourmet gobs with top-quality meats, seafood, and mouthfuls of friendly customer service. Harr’s steak and seafood menu features custom porterhouse, Delmonico, and T-bone cuts from dry-aged beef ($12.99–$14.99 per pound) alongside Florida black grouper, red snapper, and mahi-mahi ($7.99–$16.99 per pound) delivered fresh daily. Check the poultry menu to bring home crabmeat, cheddar cheese, and spinach-stuffed fowls ($2.99 each) or pick up a boneless turkey roast ($5.99 per pound). Marinating kebabs tantalize mouths with aromatically meaty scents, enticing curious tongues to sample the Greek lamb, jerk shrimp, or teriyaki chicken varieties ($2.99–$4.99) before choosing from the comprehensive cheese menu, which is sure to ignite olfactory furnaces.
- I’ve been going to this place since I was five years old and its just as good now that I'm 22. The strip mall has changed a lot in the past 10 years but surf and turf has stayed. They have literally everything you could need there to cook a nice dinner. Their selection of cheese is fabulous. Its been a while since I've been but whenever I go home I make it a place to stop to [sic] matter what. – Alex L., Yelp
- I have been giving Surf & Turf Market my business since it open many years ago. I find their selection, price, service to be excellent. In fact, I moved to Holiday four yrs ago and have found nothing that even compares. I drive there and will continue until they open up a Trinity store ( I can only hope). – Jackie, Yahoo! Local
The Fine Print
Promotional value expires Dec 28, 2011. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. In-store only. Must use in 1 visit. Not valid with other offers. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Harr's Surf & Turf Market
To call Harr's Surf & Turf Market a family business is a bit of an understatement. Stephen Innocenzi, the manager and head chef, has been joined by his mother, two aunts, a grandmother, a sister, a brother, and his two grandkids—38 employees in all. The meat industry comes naturally to the clan; Stephen’s stepfather, Ervin Harr, first picked up a filleting knife in 1961, and the pristine white aprons and cases full of crystalline ice eventually called to Stephen as well.
"Back in ’87,” he says, “I was working at a restaurant and studying to be an architect. I found passion for food, so I came to the family business."
In the shop, deep glass display cases teem with more than 20 varieties of fish each day, including Florida black grouper and wild-caught salmon. Staff members carefully wrap shellfish, shrimp, and crab legs, and can fly in live Maine lobster with one day's notice. Stephen walks among the aisles, going out of his way to dispense pairing advice and cooking suggestions.
"We have a customer that comes in, she'll have us write the cookbook's name and page number on the wrapper so she can remember what goes where. I think someone somewhere else would look at the woman, and say 'Huh?' But those of us that have been here, we're fine doing it. We don't mind."
While planning dinners, patrons draw from a stock that includes dry-aged prime beef, pork, lamb, hormone-free poultry, and Boar's Head deli products, all custom-cut in house. Bottles and jars stand on the shelves in sleek ranks, the colorful labels of 350 beers and wines displaying countries of origin that include Spain, Germany, and France. Stephen also takes particular interest in crafting complete meals for patrons to take home.
"We have 22 different types of kebabs made every day. We also have giant, stuffed twice-baked potatoes, we sell about 4,000 of those a week," he says, adding that much of what he prepares is dependent on trends. "My wife and I like to go to eat once or twice a week, and after, we'll brainstorm with the family, see what's popular."