Ken's Steakhouse


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In a Nutshell

Salads tossed with Ken's famous dressing prelude filet mignon served on cedar planks, steamed Alaskan king crab legs & roasted chicken

The Fine Print

Promotional value expires Mar 13, 2013. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Valid only for option purchased. Reservation required. Dine-in only. Valid only for dinner. Not valid for the purchase of alcohol. Not valid on 11/22/12, 12/24/12, 12/31/12, or 2/14/13. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Topping the food chain is a tremendous achievement, which is why humans triumphantly plant flag-like toothpicks in burgers and sing the national anthem at their steaks before devouring them. Enjoy life at the top with this Groupon.

Choose Between Two Options

  • $30 for $60 worth of steak, seafood, and American fare for dinner
  • $55 for $120 worth of steak, seafood, and American fare for four or more for dinner<p> Chefs trim and broil USDA prime full-cut sirloins ($33), bake fresh sea scallops with lemon butter and herbs ($20), and top pan-fried chicken nikki with cranberry relish ($18). See the menu on their site.


Ken's Steak House

Ken's Steak House is an improbable success story. Ken and Florence Hanna opened the Lakeside Cafe in 1935, the throes of the Great Depression. Bite by bite, they built a loyal base of customers (who always just called the eatery "Ken's"), and after five years, the restaurant took up residence in a small diner on Route 9, then known as Starvation Alley.

But Ken dreamed of a day when the grimly named strip would flourish. Today, it's known as the "Golden Mile"—and Ken's Steak House itself has mushroomed. The kitchen still serves the salad dressing recipes created by Florence Hanna—now a national line of salad dressings—and Ken's son, Timothy, and his wife are in charge.

Chefs broil and fire-grill prime cuts of steak, marinating the chateaubriand's center cut roast tenderloin in a reduction of port wine, or infusing the 8-ounce filet mignon with the earthy smoked notes of the warm cedar planks it's served on. Seafood options nestle up against their turf counterparts, including bacon-wrapped scallops, a full pound of lobster stuffed with crab and shrimp, and pistachio-crusted Atlantic salmon. Chicken and pasta dishes round out the menu, and diners discover Italian influences and plenty of seafood-pasta plates. The rustic wood paneling harkens back to Ken's Steak House's roots, and the upscale fare and soft light cast from chandeliers make the spot an ideal choice for an anniversary dinner or a piñata's last meal.

Customer Reviews

We sat at the bar and watched the Olympics, it was great. Service was good, loved the atmosphere and the food. Great place; we'll be back.
Christopher J. · February 13, 2014
It is a restaurant that puts value on the food. Service is good - the right amount not the overwhelming level that aims for bigger tips.
Suk H. · January 28, 2014
The lounge area was pretty busy but our waitress was dilligent and attentive. The food was excellent , and I look forward to coming back!
Joanne S. · March 28, 2013

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