All reviews are from people who have redeemed deals with this merchant.
December 22, 2014
December 19, 2014
December 18, 2014
What You'll Get
Chefs must constantly monitor the temperatures of food, which requires either a team of NASA meteorologists tracking 15 Doppler satellites or a meat thermometer. Bite into perfectly prepared eats with this Groupon.
Choose from Four Options
- $49 for dinner for two on Sunday through Thursday with one appetizer, two entrees, and one dessert (up to a $82 value)
- $55 for dinner for two on Friday with one appetizer, two entrees, and one dessert (up to a $82 value)
- $89 for dinner for four on Sunday through Thursday with two appetizers, four entrees, and two desserts (up to a $164 value)
- $99 for dinner for four on Friday with two appetizers, four entrees, and two desserts (up to a $164 value)
The menu includes appetizers (up to a $12 value each) such as poblano peppers stuffed with cornbread, goat cheese, and olives, and entrees (up to a $31 value each) such as five-spice duck breast with port wine or crispy soft shell crabs with roasted sweet potatoes, cucumber-mango ceviche, and spicy aioli. Desserts (up to a $8 value each) include carrot cake with cream-cheese frosting or a layered chocolate cake with a raspberry sauce.
The Fine Print
Promotional value expires Dec 23, 2014. Amount paid never expires. Limit 1 per person. Limit 1 per table. Valid only for option purchased. Must have same amount of people present for the respective option. Dinner only. Dine-in only. Must use promotional value in 1 visit. Reservations recommended. Valid Sunday-Thursdays unless voucher indicates Fridays. Not valid holidays including Thanksgiving Day, Christmas Eve, Christmas Day, New Years Eve, New Years Day, Valentine's Day, Mother's Day, and Easter, or during Restaurant Week. Not valid for specials, wine dinners, special dinner events, or for the purchase of alcohol. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Masona Grill
Lauded by the Roslindale Transcript for its combination of eclectic cuisine and cozy atmosphere, Masona Grill serves New American cuisine crafted by owner and executive chef Manuel Sifnugel with an international touch influenced by his Peruvian upbringing. Guests part dark velvet curtains to enter the dining space, which is flanked by chocolate-colored walls adorned with oil paintings and bite marks.
Plates are decorated with sophisticated seafood dishes, such as a swordfish escaveche with sweet potatoes and red-onion confit. Land-borne dishes include the pork three ways, which has a grilled tenderloin the Boston Globe called the best entree on the menu: "tender and moist and served a bit pink … It's really, really good." Brazilian jazz music accompanies meals, moving diners to chew in time to the sultry beats.