Louis Benton


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In a Nutshell

USDA Prime steak and spirits served amid a backdrop of mahogany furnishings, fireplace, and wall-length murals

The Fine Print

Promotional value expires Dec 30, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. Dine-in only. Must be 21 or older to consume alcohol. Valid for dinner only. Plates cannot be split. 18% gratuity automatically added and not included in value. Not valid for other offers including rewards network. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Eating a hearty steak makes you feel like a king, much like wearing a crown or banishing the dog to a small island in the South Atlantic. Rule with a silver fork with this Groupon.

Choose Between Two Options

$47 for a steak-house dinner for two (up to a $94.99 value)

  • Two house wines, draft beers, or nonalcoholic drinks
  • Two house salads or soups
  • Two entrees
  • One new york cheesecake or brownie decadenace per person <p>

$89 for a steak-house dinner for four (up to a $189 total value)

  • Four house wines, draft beers, or nonalcoholic drinks
  • Four house salads or soups
  • Four entrees
  • One new york cheesecake or brownie decadenace per person <p>

The entree options include:

  • 8-ounce top sirloin with smashed red skins, vegetables, and Traverse City steak sauce
  • Bone-in pork chop with butternut-squash hash, red-skin potatoes, and Blis bourbon maple jus
  • Stuffed chicken and applewood-smoked pork belly with aged gruyere, sautéed arugula, and choice of potato or vegetable
  • Pasta primavera with market vegetables, olive oil, white wine, fresh herbs, and Mafalde pasta<p>

Louis Benton

Low lighting casts the private enclaves and brick fireplace in a warm glow at Louis Benton’s dining room. The restaurant is led by general manager Richard Kozlowski and new executive chef, as well as West Michigan native, Noah VanDoorne, who serves up Midwest cuisine with a French flair. VanDoorne is well-versed in international flourishes such as saffron fumet, citrus beurre blanc, and tiny edible berets, yet pays homage to his roots by sourcing ingredients from local farms for his newly upgraded menu. Some of those ingredients debut on USDA Prime aged steaks, which has earned the spotlight in Grand Rapids Magazine Restaurant Guide and were lauded by the Grand Rapids Press as a “nirvana-like experience."

Customer Reviews

You are doing such a fine job in serving the community as the very best restaurant in G.R. The only negative comment would be that I would have liked to have had a substitute for the wine. The server was kind and efficient and very gracious to us. She left us alone and displayed just the right amount of interest.
Jane T. · June 13, 2013
Steve is a wonderful, professional server. He recommended a delicious bottle of wine (Santori). Each course was perfectly timed.
Chris L. · June 12, 2013
Again, good food and service.
Patricia B. · June 12, 2013
Merchant Location Map
  1. 1


    35 Ionia Avenue NW

    Grand Rapids, MI 49503


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