All reviews are from people who have redeemed deals with this merchant.
Reviewed November 29, 2014
Reviewed September 30, 2014
Reviewed December 27, 2013
What You'll Get
They say eating at a good restaurant can make you feel like a king, but historically kings always had to eat in their castles and probably alone. Feel better than royalty with this Groupon.
$25 for $50 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. See the full menu.
The Fine Print
Promotional value expires Sep 26, 2013. Amount paid never expires. Limit 2 per person, may buy 1 additional as gift. Limit 1 per table of 2, 2 per table of 4 or more. Not valid until 3/29. Not valid for carryout. Not valid on 5/12, 6/8, 6/16, or 7/4. Must purchase two entrees. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Marina Grog & 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 & 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, along with a range of seafood specialities.
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.