All reviews are from people who have redeemed deals with this merchant.
Reviewed January 4, 2013
Reviewed January 3, 2013
Reviewed January 2, 2013
What You'll Get
Since humans are mostly made of water, and fish traditionally inhabit water, fish should naturally occur in the human body. Fix this gap in nature’s logic with today’s Groupon: for $15, you get $30 worth of seafood and more at Patrick's Restaurant in Cockeysville.
Patrick's is a family-owned fine dining establishment that offers a menu full of steaming platters of sea meat, steak, and more. Start your culinary expedition with an appetizer of fried Maryland tomato ($4.99), topped with grated parmesan, Romano, and fresh basil. If you like eating efficiently, keep the meal plentiful and casual with "the platter" ($29.99), a heap of fried goodies sure to feed two to three that includes crab balls, popcorn shrimp, chicken tenders, mozzarella sticks, and cheddar bacon potato skins. The crab cake entree ($26.99) sates classic cravings with two cakes of seasoned lump crabmeat, made fresh by skilled hands. Stay healthy with a light meal of broiled orange roughy ($14.99), or indulge deep desires with the filet mignon ($26.99), charbroiled, drizzled with demi-glace, and served with a side of béarnaise. All entrees are served with a choice of garden salad, the veggie du jour, potato, or saffron rice.
The interior of Patrick's is impeccably clean after renovations and ready to hold hungry diners within its understated belly. Neutral-hued walls offset mauve ceilings and decorative touches, while foggy glass windows cosset visitors within the private setting. Arrive hungry and gird your internal torso purse for a deluge of expertly cooked sea creatures. Head chef Carole M. Brosso helms the kitchen with a talented fist, having graduated from the prestigious Culinary Institute of America in New York, and spent the interim garnering scads of restaurant experience.
This Groupon is not valid on Christmas, Easter, Valentine's Day, St. Patrick's Day, Thanksgiving, or New Year's Eve.
Three Insider Pagers give Patrick's four stars:
- You can always depend on the service and staff to be kind and helpful. The dining room is great for conversation and with families. – phyllis n.
The Fine Print
Promotional value expires May 31, 2011. Amount paid never expires. Limit 1 per table. Not valid with other offers. Not valid on Christmas, Easter, Valentine's Day, St. Patrick's Day, Thanksgiving, or New Year's Eve. Tax and gratuity not included. Dine-in only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Patrick's Restaurant
A fire snaps fingers of flame behind the brick storefront as alarmed figures run to and fro, cradling and dragging valuable objects through the doors and into the daylight. These altruists weren't carrying gold, or silver, or fine statues, but photographs signed by Johnny Unitas. Patrick's Restaurant has recovered since this disaster, keeping intact a collection of artwork and sports memorabilia carried over from the Golden Arm, a restaurant opened by the Colts football legend. Framed photographs and Tiffany lamps hanging over the bar bear the Johnny Unitas label, and Golden Arm’s recently restored mural gazes from the wall out over chattering visitors.
The main dining room provides a foil to the bustling bar area, surrounding visitors with a calm sea of white-clothed tables, chandeliers, and glass windows etched with pairs of courting sweethearts. From the foyer, interior studio windows grant glimpses into the restaurant’s wine cellar, filled with towering racks that hold up to 2,500 bottles, exactly enough for one person to learn to juggle wine bottles. Strains of Dean Martin, Ella Fitzgerald, and Frank Sinatra warble throughout the space, launching smoky harmonies through tendrils of steam rising from varied dishes.
Head chef Carole Brosso lets an education at the Culinary Institute of America and certification from the American Chefs Association shine through in simmering pasta sauces and reductions destined to cloak plates. Carole takes diners’ palates on European tours through a menu of italian pastas, French-inspired seafood, and Spanish recipes, drawing upon local meats, and fish and shellfish brought in daily from an area fishery, and seasonal veggies still laced with notes of a scarecrow’s perfume.