What You'll Get
- $29 for $50 worth of upscale food and drinks
- Click to see the full menu.
The Fine Print
Promotional value expires Nov 23, 2016. Amount paid never expires. Not valid on day of purchase. Reservation required. Limit 2 per person. Limit 1 per visit. Limit 1 per table, 2 for tables of 4 of more. Must use promotional value in one visit. Must purchase 2 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.