The holidays have long been an ideal time to dine out with loved ones, whether to celebrate with relatives or to make long-lost acquaintances with old friends like stuffed shrimp. Get in the steak and seafood spirit with this Groupon.
$30 for $60 Worth of Upscale Food and Drinks
Dry-aged steaks include mesquite top sirloin served with red-wine onion sauce ($25.95); fresh-seafood entrees such as Hawaiian snapper ($39.95) are accompanied by a choice of a house salad, clam chowder, or soup du jour; and other specialties start at $21.95, all for holiday nourishment. See the full menu.
Marina Grog and Galley
"A computer can't understand a handshake," says Jack Schwindler, explaining why he retired after 32 years as a food broker. He missed the face-to-face aspect of the business, which diminished as technology swiftly advanced. So when he and his wife found a defunct marina on Lake Lotawana, where Jack spent his childhood, he found his calling. In 1993, Jack and his wife opened Marina Grog & Galley, and now, Jack says, "I'm shaking hands again."
Marina Grog and Galley is run by a tight-knit crew of longtime employees, including servers who have worked there since 1996. Their menu boasts dry-aged steaks from a local purveyor and fresh fish flown in from Hawaii three times a week. The smell of steaks searing over mesquite charcoal drifts out to the front driveway, creating an aroma that attracts passersby and envious traveling steak peddlers. Other specialties include baby-back ribs crafted from a recipe Jack penned when he was 21 years old, and a range of fried, boiled, and stuffed shrimp.
Every night, Jack visits with guests at the tables arranged around the dining room, which look out at the lake or a 1,500-gallon saltwater tank that houses a 48-foot living reef. Leather seats in cobalt blue comfort backs, and stone fireplaces warm the stone walls and light wood around the restaurant. Outdoor tables along the water seat up to 150 people, and on-deck fireplaces keep diners comfortable. "Something happens every night in the restaurant business," says Jack, and he doesn't want to miss a minute of it.
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