$10 for $20 Worth of Authentic Creole Cuisine at Katie’s Restaurant & Bar

Katie’s Restaurant & Bar

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Customer Reviews


1,152 Ratings

100% Verified Reviews
All reviews are from people who have redeemed deals with this merchant.

TM

Talana M. · 2 reviews
Reviewed November 5, 2012
Katie's is a really comfortable place.

D

Deirdre ·
Reviewed November 5, 2012
Cant wait to go back!

J

JoEllen ·
Reviewed June 25, 2012
a wonderful small place to eat

What You'll Get


Making food from scratch typically requires advance preparation, adherence to a recipe, and your third and final genie wish. Save the third wish for more wishes with today's Groupon: for $10, you get $20 worth of authentic creole cuisine and drinks at Katie’s Restaurant & Bar.

At Katie’s Restaurant & Bar, featured on the Food Network’s Diners, Drive-Ins, & Dives, owner and chef Scot Craig whips up an array of authentic creole cuisine and fusion fare to populate the multifaceted menu. Diners can sink their chompers into the St. Louie sandwich, which drenches fried oysters in provel cheese topped with crisp strips of bacon ($13.95), or sample creole fusion in Katherine’s Cajun Cuban, which nestles tender smoked cochon de lait next to grilled ham on a french-bread bed ($11.95). Along with New Orleans classics such as shrimp po boys ($12.95) and fried green tomato and shrimp remoulade ($12.95), the chefs also fire up traditional Italian- and Cajun-inspired pizzas ($12–$19), which are baked in a Brooklyn-style stone oven and double as gooey manhole covers.

The Fine Print


Promotional value expires Apr 28, 2012. Amount paid never expires. Limit 1 per person. Limit 1 per table. Dine-in only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

About Katie’s Restaurant & Bar


Featured on the Food Network’s Diners, Drive-Ins and Dives, Katie’s Restaurant & Bar’s head chef and native New Orleanian Scot Craig celebrates traditional and modern creole dishes at the nearly 30-year-old establishment. Cochon de lait plays a key role in the cuisine, and for good reason: Chef Craig spends hours rubbing down the pork with dry-spice rub, reading it pig-themed nursery rhymes, and then smoking it to a luscious finish in the small smoker behind the restaurant. You’ll find the tender pork atop a Brooklyn-style stone-baked pizza, which was Lauded by Best of New Orleans as “hard to resist.” It also dons Tabasco mayo in the restaurant's barge-sized po' boys, and weekends finds the meat sitting daintily atop a poached egg and English muffin drenched in hollandaise.

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