$25 for $50 Worth of Steak-House Fare and Seafood at The Palm Beach Steakhouse

The Palm Beach Steakhouse

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Customer Reviews

79 Ratings

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Relevant Reviews


Manuel T. ·
Reviewed July 16, 2012
Keep up the good work!


Dan M. ·
Reviewed July 15, 2012
need more consistent service. And stop substituting cheap mashed potatoes for advertised daphinoise potateos


Penny O. ·
Reviewed July 15, 2012
Two things. The owners, Andreas(also Chef) and his wife Heather are delightful. What we have experienced is very nice servers, but, the service could be just a bit faster. We haven't been there during "season." And am almost afraid to go as we think we would be there ALL night! But, it is a dining experience and that part, we really like!!

What You'll Get

Steak is the breakfast of champions, the lunch of kings, the dinner of industrial barons, and the dessert of T. rexes. Enjoy high-quality cuts regardless of social or philosophical status with today's Groupon: for $25, you get $50 worth of steak house fare and seafood at The Palm Beach Steakhouse.

With culinary tricks gleaned from careers in Paris and Florence, executive chef Andreas Kotsifos channels more than 25 years of kitchen experience into crafting The Palm Beach Steakhouse's innovative meat and seafood platters. Guests can savor tastes from opposite coasts without licking a cross-country runner's shoe by noshing on a starter of Maryland jumbo lump crab and California avocado ($18). The steak Diane's sautéed medallions of beef tenderloin bask with shallots in a light dijon-armagnac sauce ($36), and phyllo dough and foie gras cushion bites of beef wellington ($38). The lobster ravioli rolls onto plates in made-to-order tidbits, bedecked in fresh mozzarella, oven-dried tomatoes, and ginger crème-fraîche ($38). Meat-wary appetites can attack one of the steakhouse's salads ($7–$10) or a vegetarian offering of Gigantes ($8)—giant lima beans baked in tomato sauce and pragmatically eaten with a trident.

In the dining room on Thursday nights, live Greek music and belly dancers entertain revelers devouring Greek specialties while gathered around tables draped in white tablecloths. The steak house's upscale yet convivial vibe recalls a neighborhood bistro, and welcomes patrons prepped in formal wear, resort casual clothing, and butter-absorbent ballroom gowns.

The Fine Print

Promotional value expires Jul 26, 2012. Amount paid never expires. Limit 2 per person. Limit 1 per table. Reservation required. Dine-in only. Valid only for dinner. Not valid for happy hour or prix fix menu. Must order at least 2 entrees. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

About The Palm Beach Steak House

During his more than 25 years as a culinary wizard, Andreas Kotsifos has prepared dishes in Paris, Florence, and Manhattan. But as executive chef of The Palm Beach Steak House, he draws from the cuisine of another country altogether: Greece. Though his menu isn't lacking in steak-house staples—filet mignon cooked at 1,600 degrees, Black Angus prime rib slow-roasted in a blend of special spices—there's also no shortage of classic Greek entrees. Moussaka saturates ground lamb and beef with béchamel sauce, and the dolmades entree wraps rice, beef, and herbs in grape leaves. Diners can even indulge in baklava for dessert or giant Greek lima beans for tricking uncles into thinking they're shrinking.

With its white linens and mood lighting, The Palm Beach Steak House blends elements of a trendy lounge with an upscale neighborhood bistro. Patrons typically arrive dressed in attire ranging from resort-casual slacks and shirts to highly formal penguin costumes.

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