What You'll Get
Ordering steak at a restaurant sends a strong message to people––you have a healthy appetite, strong teeth, and are suffering from a potentially dangerous iron deficiency. Say it with steak with this Groupon.
Choose from Four Options
$13 for $25 worth of brunch or lunch for two
$25 for $50 worth of brunch or lunch for four<p>
$35 for dinner for two (up to a $71 total value)
- One appetizer (up to a $10 value)
- Two entrees (up to a $50 value)
- One dessert (up to an $11 value)<p>
$69 for dinner for four (up to a $142 total value)
- Two appetizer (up to a $20 value)
- Four entrees (up to a $100 value)
- Two dessert (up to an $22 value)<p>
View the menus.<p>
The Fine Print
Promotional value expires 90 days after purchase. Amount paid never expires. Limit 2 per person, may buy 2 additional as gifts. Limit 1 per table. Limit 1 per visit. Valid only for option purchased. Reservation recommended; subject to availability. Dine-in only. Not valid for happy hour specials. Must purchase a food item. Must present Groupon voucher upon arrival. Brunch valid only on Saturday and Sunday. Not valid toward alcohol. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Leek American Bistro
After years in the restaurant industry, Nathan V. Spittal and Joe D'Jassebi knew exactly what kind of place they wanted to create. They valued sustainable practices and freshness and wanted elegance, but not stuffiness. So they put their heads together, and the result was Leek American Bistro, whose slogan, "Simple. Clean. Elegant.," encapsulates the duo's priorities.
Nathan and Joe source much of their meat, dairy products, and produce from local farmers. Even some of the wine is local, with Virginia concoctions taking up larger portions of the wine list as state vineyards blossom and glass bottles ripen on the vine. Fine, aged spirits also grace the beverage selection, offering an array of tastes to complement the menu's duck breast, crab cakes, and braised short ribs. When they're not grilling strip steak, or stirring anise and lobster into fennel-leek bisque, chefs also knead and bake fresh batches of breads and desserts every single day.