A raw steak can reduce the swelling of a black eye just as easily as the charcoal markings of a well-cooked steak can draw it back on. Make artful use of cuisine with this Groupon to Holleman’s Restaurant in Miami Springs. Choose from the following options:
- For $33, you get a dinner for two (up to a $77.85 total value), which includes:
- One appetizer (up to a $10.95 value)
- Two entrees (up to a $27.95 value each)
Two glasses of house wine (a $5.50 value each)<p>
- For $63, you get a dinner for four (up to a $155.70 total value), which includes:
- Two appetizers (up to a $10.95 value each)
- Four entrees (up to a $27.95 value each)
Four glasses of house wine (a $5.50 value each)<p>
- For $83, you get a dinner for six (up to a $233.55 total value), which includes:
- Three appetizers (up to a $10.95 value each)
- Six entrees (up to a $27.95 value each)
- Six glasses of house wine (a $5.50 value each)<p>
Chefs at Holleman’s haul fresh catches from the sea and cuts from the chophouse to create a menu of refined American classics. Meals commence with raised wine glasses that signal forks to battle, parrying for appetizers such as herbed escargot bathed in garlic butter or sea-scallop ceviche marinated with mango and shaved red onion. For the midmeal food fight, chefs dress new york strip steak in cracked pepper and a mantle a silky cognac sauce, and pots coddle creamy artichoke-and-spinach risotto to support fresh Chilean-sea-bass fillets. A selection of 11 pasta entrees includes house-made gnocchi and long noodles that wrap tenderly around Maine lobster or battered shrimp and slither under blankets of sage-tomato sauce.
Under the dining room’s lofted ceiling of exposed beams and olive-painted slats, white tablecloths add elegance to high-backed booths, wooden tables, and preemptive renditions of “Auld Lang Syne.” A rustic brick wall separates the bar, where iron chandeliers glow above high-top tables and reflect light off elegant wooden wine cases that stack dark bottles floor to ceiling.
Wine racks the color of warm wheat chaff crisscross the walls at Holleman’s Restaurant, the sleek bodies of the bottles reflecting servers as they slip through the dining room. The vessels, stamped with labels from France, Argentina, and Italy shimmer beneath visions of Black Angus steaks, fresh pasta, and racks of New Zealand lamb. From the kitchen drift the scents of garlic-and-rosemary demi-glace and cognac-and-peppercorn sauce. In that busy room, New York strip steak crackles against the open-flame grill and chefs busily mold crabcakes.
Beneath wrought-iron chandeliers, the high-topped tables are covered in crisp white cloths like ghosts appearing in traffic court. On some evenings, the smooth twang of an electric guitar fills the room, flitting softly beneath a crooning singer.