$49 for a Three-Course Steakhouse Meal for Two at Prime & Beyond (Up to $110 Value)

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Up to 55% Off
381 Ratings

What You'll Get


Most steaks are hung up to be dry-aged, vacuum-sealed to be wet-aged, or bronzed to remain ageless. Sample perfectly prepped cuts with this Groupon.

$49 for a Three-Course Meal for Two (Up to a $110 Total Value)

  • Two appetizers (up to a $13 value each)
  • Two entrees (up to a $38 value each)
  • One dessert (an $8 value)

Prime & Beyond

Though the menu boasts the usual T-bone cuts, new york strip steaks, and lamb chops, Prime & Beyond is not your typical American steakhouse, a sentiment echoed by a 2011 piece in the New York Times. The tangy smell of kimchi weaves through the dining space, and wagyu beef dishes take the form of hot dogs and sausages, completing the fusion of Asian and North American flavors that Korean-American brothers Kyu and Kevin Lee envisioned when they created the eatery. Known as “Q the butcher,” Kyu takes great pride in his meats, aging them carefully to bring out their full flavor; his wet-aged steaks sit for at least 20 days as 8-ounce filet mignon and 14-ounce ribeye cuts, and his dry-aged meats rest for a minimum of 50 days within the restaurant’s refrigeration unit atop a memory-foam mattress before being shaken awake and cooked.

The Fine Print


Promotional value expires Oct 31, 2012. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Reservation required. Dine-in only. Not valid for porterhouse for two. Extra $3 fee for Wagyu sausage appetizer and filet Mignon salad. Not valid with Open Table reservations. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

About Prime & Beyond


Though the menu boasts the usual T-bone cuts, new york strip steaks, and lamb chops, Prime & Beyond is not your typical American steakhouse. In addition to being a steakhouse, they also function as a butcher shop. Butcher Kevin Lee takes great pride in hand-selecting his meats and aging them carefully to bring out their full flavor; his wet-aged steaks sit for at least 21 days as 8-ounce filet mignon and 14-ounce ribeye cuts, and his dry-aged meats rest for a minimum of 50 days within the restaurant’s refrigeration unit before being ready to be cooked to perfection.

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Highlights
By purchasing this deal you'll unlock points which can be spent on discounts and rewards. Every 5,000 points can be redeemed for $5 Off your next purchase.
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