Unlike visiting a new neighbor’s house, visiting a steak house comes with a virtual guarantee that you’ll be welcomed, fed, and trusted with knives. Make a hunger-halting house call with today’s Groupon to Ounce Steakhouse. Choose between the following options:
- For $59, you get a three-course meal for two (up to $118 value). The three courses include the following:
- Any one appetizer (up to $20 value)
- Any two entrees (up to $45 value each)
- Any one dessert (up to $8 value)<p>
- For $118, you get a three-course meal for four (up to $236 value). The three courses include the following:
- Any two appetizers (up to $20 value each)
- Any four entrees (up to $45 value each)
- Any two desserts (up to $8 value each)
The chefs at Ounce Steakhouse put their epicurean expertise to use by crafting an ever-changing menu of appetizers, entrees, and premium steaks, earning their fine-dining eatery the distinction as a Noteworthy Newcomer by Zagat and a Top Ten Special Occasion Restaurant by Made Men. Commence meals or black-tie food fights with the oysters Rockefeller, which flaunts a spinach-bacon béchamel and gruyere crust, or the blackened chicken lollipops accompanied by Cajun-butter-and-plum sauce. To prepare succulent main attractions, the culinarians carefully hand select USDA prime, USDA top-choice, and Akaushi beef—a Texas-raised Japanese pedigree that grades three levels above prime—before broiling them at 1800 degrees to achieve maximum flavor and tenderness. Guests can select from the bevy of these beefy offerings, including a 16-ounce prime rib eye, the 10-ounce prime filet, or a 14-ounce prime new york strip. Otherwise, the Chilean sea bass dazzles table dwellers with a champagne-miso reduction, squash and zucchini starburst, and an edible sequined jumpsuit. Guests can then finish up with a post-dinner treat, such as the butterscotch crème brûlée or a warm german chocolate brownie topped with coffee gelato.
Ounce Steakhouse’s rustic bar, outfitted with sleek black booths and flat-screen TVs, provides a relaxing atmosphere, and the modern confines of the main dining room, replete with stone façades and track lighting, add a side of sophistication to meals.
A high-quality cut of beef really lets chefs express themselves, and Ounce Steakhouse’s owner, who works closely with cattle ranchers throughout the country, provides his chefs with handpicked USDA beef and renowned Akaushi beef. Akaushi grades three levels above prime and is raised in Texas in the strict tradition of Japan’s highly sought-after Kobe beef. With a menu of Akaushi, Angus, and USDA Prime, the restaurant’s chefs find plenty of inspiration for high-end dining techniques and rock operas about Meat Loaf and other fine beef. Among stone walls, original artwork, and sleek, modern decor, diners also relish equally elegant entrees of Chilean sea bass, Australian rack of lamb, and cabernet-braised short ribs. The restaurant strives for the highest fine-dining experience, complementing dishes with wine from vineyards across the globe while keeping small-batch, handcrafted California cabernet sauvignons as its main focus.