All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Choose Between Two Options
- $25 for $50 worth of steak and seafood on Fridays and Saturdays
- $25 for $50 worth of steak and seafood on Sundays-Thursdays
Diners can start meals with Hawaiian tuna tartare ($12), lobster bisque ($8.50), and a Cajun-style flatbread with gouda ($13) before enjoying an entrée. Butter-poached lobster fettuccine ($24), Chilean sea bass in a Marcona almond brown butter sauce accompanied by truffle Sacchetti pasta and grilled asparagus ($36), and braised short ribs ($25) highlight a variety of entrées.
The Fine Print
Promotional value expires Apr 30, 2014. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Limit 1 per visit. Valid only for option purchased. Reservation recommended. Dine-in only. Must use promotional value in 1 visit. Must purchase 1 food item. Not valid for alcohol. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Nemo Grille
Built in 1850, the historic Clemens Alten House easily blended into the antique atmosphere of Avon, though it’s strong exterior caught the eyes of Bob Neimojewski, as mentioned in an article from 2001 posted on avonhistory.org. One massive renovation later, the century-old house was transformed into Nemo Grille, a contemporary American restaurant. More than a decade later, guests still enjoy the modern interior, complete with a tin tile ceiling and white-clothed tables, as they dig into creative steakhouse and seafood fare. Chefs stylishly plate slow-roasted Ohio pork belly, ground-veal-stuffed mushrooms, and calamari with a maple-chipotle-lime butter while Certified Angus Beef strip, ribeye, and filet mignons are paired with a black peppercorn cream or a porcini-mushroom-truffle-infused butter. The “moderately upscale restaurant[‘s]…ever-changing menu,” as highlighted by Metro Mix, also enhances fresh seafood and protein-packed meals with a black-misson-fig marsala sauce, foie gras almond glaze, and mascarpone-chive polenta.