All reviews are from people who have redeemed deals with this merchant.
What You'll Get
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 this Groupon.
$30 for $60 Worth of Steak-House Fare
Diners feast on 8-ounce Angus fillets ($30) and 16-ounce prime rib eyes ($45) as well as blackened salmon in black-pepper vinegar sauce ($24) and Australian rack of lamb with a rosemary-dijon crust ($34). See the complete menu here. Customers who redeem this Groupon Sunday through Thursday will receive $10 off their next visit.
The Fine Print
Promotional value expires Oct 17, 2012. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Valid starting 6/18/12. Reservation required 48hrs in advance. Dine-in only. Not valid for the purchase of alcohol. If Groupon is redeemed Sunday—Thursday, customer will receive a $10 gift card toward next visit. Not valid with any other promotions, discounts, specials, or offers. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Ounce Steakhouse
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.