All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Choose from Three Options
- $12 for $20 toward breakfast or lunch
- $22 for $40 toward dinner
- $42 for $80 toward dinner for four or more
The Fine Print
Promotional value expires 120 days after purchase. Amount paid never expires. Limit 1 per person, may buy 1 additional as gift. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. Not valid with other offers or specials. Not valid on federal holidays. Reservation recommended on the weekends. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Mako's American Grille
Mako | noun | : also known as the Blue Pointer, a type of large mackerel shark. A predator common in the Atlantic and Pacific oceans.
It is also delicious. Marinated in blackening spices, then seared and plated along side a cool cucumber sauce, or grilled and placed on a kaiser roll with mango chutney—at Mako's American Grille, the titular fish has a starring role on the menu. And that's only the beginning. The restaurant excels at blending timeless and unexpected takes on all sorts of classic American dishes, though seafood is always the specialty.
Executive chef Ron Lieder has elevated virtually every type of classic diner fare in existence, developing a breakfast menu where waffles, omelets, pancakes, sandwiches, french toast, and scrambles incorporate just-caught seafood and health-conscious twists. Fans of eggs benedict might choose the classic, crowned with smoked ham and creamy hollandaise sauce, or branch out with try Ron's florentine crab benedict, a house specialty. For something sweet, many like the blueberry pancakes stuffed with cannoli cream.
A starter of mako medallions with cucumber sauce whets appetites for dishes at once casual and upscale. On the Island Burger: grilled pineapple and a fried egg, its golden yolk melding with chipotle mayo. Classic salads, meanwhile, like the spinach cranberry, can be customized with the addition of mako, tuna, crab, or shrimp.
After a starter of sautéed mussels in red or white wine sauce, entrees continue to bring seafood to the fore. Many of these dishes rely on just a few key ingredients, highlighting the main components' freshness and natural flavor. Deep blue ahi tuna is simply crusted with sesame seeds and glazed with wasabi teriyaki. Mako Provencal is seared with tomatoes and garlic, while linguine arrives topped with a decadent, creamy shrimp gorgonzola sauce.