All reviews are from people who have redeemed deals with this merchant.
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
- $39 for dinner for two on Sunday through Thursday with one appetizer, two entrees, and one dessert (up to a $78 value)
- $49 for dinner for two on Friday and Saturday with one appetizer, two entrees, and one dessert (up to a $78 value)
- $69 for dinner for four on Sunday through Thursday with two appetizers, four entrees, and two desserts (up to a $156 value)
- $89 for dinner for four on Friday or Saturday with two appetizers, four entrees, and two desserts (up to a $156 value)<p>
The menu includes appetizers (up to a $13 value each) such as poblano peppers stuffed with cornbread, goat cheese, and olives, and entrees (up to a $29 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 $7 value each) include carrot cake with cream-cheese frosting or a layered chocolate cake with a raspberry sauce.
The Fine Print
Promotional value expires 180 days after purchase. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Not valid until 6/23/13. Valid only for option purchased. Reservations recommended. Must be 21 or older. Dinner only. Dine-in only. Must use promotional value in 1 visit. New clients only. Not valid during restaurant week or on holidays, including New Year's Eve and Valentine's Day. Not valid for 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.