All reviews are from people who have redeemed deals with this merchant.
Reviewed December 29, 2013
Reviewed January 24, 2013
Reviewed January 16, 2013
What You'll Get
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
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.
The Fine Print
Promotional value expires Oct 24, 2012. 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. Not valid for the purchase of alcohol. Dine-in only. Must use promotional value in 1 visit. Not valid 11/22/12. Valid only for dinner. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About 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.