All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Eating at a steak and seafood restaurant is the only way to experience a fine mixture of land and sea, without having to risk life and limb befriending a merperson. Enjoy amphibious bounty with today's Groupon: for $15, you get $30 worth of steak and seafood for dinner at Post Oak Grill.
For 22 years, Post Oak Grill has lavished guests with its robust menu of center-cut steaks and fresh seafood, which adorn the tables of a spacious and elegant dining room. Round up appetites with starters of flash crispy calamari and shrimp ($8.95) and filet carpaccio ($11.95) before enticing an entree to the table. Fresh tomato sauce blankets a savory mélange of vegetables and whole-wheat linguine ($18.95), which twirls itself around fork tines and into anxiously awaiting mouths, and grilled rainbow trout ($18.95) treats taste buds to a sea-faring citrus zest. Modern Day Mix Grill ($29.95) boasts a triumvirate of grilled beef, domestic lamb chop, and duck confit, allowing diners to sample some of the choicest parts of the menu without gnawing through the laminated cover.
Post Oak Grill envelops its guests in the classy comforts of stained oak moldings and earth-toned environs. Beverages are poured at an undulating, polished teal bar next to a piano, which plays a wide variety of commercial jingle covers.
The Fine Print
Promotional value expires Dec 19, 2011. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Not valid for the purchase of alcohol. Dine-in only. Not valid on holidays. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Post Oak Grill
A swanky ambiance defined by an elegant decor, including stained-oak mouldings and maroon drapes, complements the high-caliber steakhouse cuisine served at Post Oak Grill. The Houston bistro has been around for 23 years, so it just got out of college. The restaurant’s chef, Polo Becerra, pairs bold flavors in starters such as duck-confit crepes with blackberry sauce and melted gorgonzola. For a main course, he might grill Gulf Coast red snapper or cook a center-cut steak and augment its juiciness by adding a port-wine-and-fig reduction. Chef Becerra and his team can even bring their culinary services to homes and offices with their catering.
At a jade-green bar, servers pour a long list of international wines. Nearby, a pianist tickles the ivories during happy hour. On Thursday–Saturday evening, musicians perform classic songs or melodic readings of the newspaper fine-arts section.