All reviews are from people who have redeemed deals with this merchant.
January 31, 2014
December 5, 2013
November 19, 2013
What You'll Get
Steak is one of the only foods that comes with a really sharp knife, which makes it the perfect choice if your date is a pumpkin with no face yet. Carve into this Groupon.
$30 for $60 Worth of Steak, Seafood, and Pasta
Fresh-baked bread and two side dishes accompany steaks such as an 8-oz. filet ($34.97) or a 20-oz. rib-eye ($48.57). Seafood such as Pacific salmon ($24.97) and Australian cold-water lobster tail ($5.50 per ounce) comes in several styles, from blackened to pan-fried, and the menu also features pastas including the yankee pasta, which mixes linguine with jumbo lump crabmeat and a white wine sauce ($28.97).
The Fine Print
Promotional value expires Oct 15, 2013. Amount paid never expires. Limit 1 per person. Limit 1 per table. Reservation required. Dine-in only. Valid only for dinner. Must purchase a food item. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Malio's Prime Steakhouse
Living up to your dad's legacy can be tough when your dad was George Steinbrenner's go-to guy. Malio Iavarone often hosted "The Boss" during his tenure as the Yankees manager, serving him steaks at the original Malio's Steakhouse on South Dale Mabry. Today, Malio's son Derek works to produce similar hype at a new, swankier location in Rivergate Tower, where the one-word difference in the venue's name—"Prime" hints at the USDA Prime beef cooked within—belies the recipes’ faithful adherence to tradition.
Each steak, from the New York strip to the filet, receives a simple yet meticulously scattered dash of salt and pepper. Couples can even go all-out with a 40-oz. prime porterhouse for two, admittedly a more filling romantic dinner than catching and swallowing each other’s blown kisses. Aside from tender cuts of beef, the menu at Malio's boasts lamb and veal chops as well as lobster tails and Chilean sea bass cooked several ways, including blackened, Theresa-style, and pan-fried.
Like the patrons who like their steaks rare, Malio’s Prime Steakhouse seems enamored with the color red. Broad red columns stand between the windows overlooking the waterfront, and framed works by Joe Testa-Secca—Art Professor Emeritus at the University of Tampa—hang over the crimson semicircular booths. The reds from a list of more than 200 wines complete the motif.