All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Like the whispering voices that tell us what to do, seafood comes from the ocean. Answer the aquatic call with this Groupon.
Choose from Five Options
- $15 for $30 worth of seafood at lunch or brunch
- $25 for $50 worth of seafood at dinner for two people, valid Sunday–Thursday
- $45 for $90 worth of seafood at dinner for four people, valid Sunday–Thursday
- $25 for $50 worth of seafood at dinner for two people, valid Friday or Saturday
- $45 for $90 worth of seafood at dinner for four people, valid Friday or Saturday<p>
The menu includes entrees such as sockeye salmon stuffed with lump blue crab ($22.95) and shrimp-scampi linguine with five jumbo Texas-gulf shrimp ($19.95). Diners can also dig into lunch specials, served till 4 p.m. each day, such as the seared ahi tuna ($10.95 for 4 oz.; $15.95 for 6 oz.), or savor a lobster, avocado, and shrimp omelet ($14.95) for brunch, served on Sundays.<p>
The Fine Print
Promotional value expires 90 days after purchase. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per visit. Valid only for option purchased. Reservation required for weekend options; subject to availability. Dine-in only. Not valid for alcohol. Not valid on holidays. Not valid for happy hour. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Luke Wholey’s Wild Alaskan Grille
Luke Wholey knows seafood. The fourth-generation commercial fisherman spent his early career scooping up salmon aboard an Alaskan trawler and guiding anglers along Montana’s fish-rich rivers and lakes. Now, however, he puts his knowledge to good use at his eponymous seafood restaurant, Luke Wholey’s Wild Alaskan Grille.
The Grille, located at the same address where Luke’s great-grandfather once sold his fresh catch at market, dishes out crisp, breaded Alaskan halibut, broiled Atlantic cod, and whole steamed Maine lobster. These pair with an extensive selection of beers from Dogfish Head and other craft breweries, as well as A. Ward’s Cheesecakes, which are never frozen, except during the games of freeze tag they play with the root-beer floats.
As executive chef, Luke also has ample opportunity to flex his culinary muscles: he was picked by the governor to be Pennsylvania’s representative to the Great American Seafood Cook-off in 2012.