Lunch or Dinner Buffet, or Seafood Dinner Buffet for Two or Four at Second Plate Buffet (Up to 39% Off)

Powder Springs

Value Discount You Save
$24.90 36% $8.90
Give as a Gift
Limited quantity available
Over 120 bought

In a Nutshell

Buffet’s homestyle fare includes a rotating selection of dishes such as black-eyed peas and fried chicken, with seafood on Friday & Saturday

The Fine Print

Promotional value expires 120 days after purchase. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. Not valid with other discounts, specials or promotions. Not valid for Sunday brunch. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Choose from Four Options

  • $16 for a lunch or dinner buffet for two, valid Wednesday, Thursday, and Saturday ($24.90 value)
  • $31 for a lunch or dinner buffet for four, valid Wednesday, Thursday, and Saturday ($49.80 value)
  • $24 for a seafood dinner buffet for two, valid Friday and Saturday ($37.90 value)
  • $46 for a seafood dinner buffet for four, valid Friday and Saturday ($75.80 value)

Each Groupon also includes drinks and dessert. Click to see the menu.

Deep-Frying: Boiling Food from Within

You’d think fried foods—submerged in boiling-hot fat—would be soggy in the middle, but they aren’t. Read on to discover the science that makes deep-frying possible.

Despite cooking while submerged in vats of bubbling oil, deep-fried foods always seem protected from grease on the inside. Crisp french fries somehow maintain a fluffy interior, and the meat of a fried chicken breast magically retains its tenderness within the crunchy skin. The reason for this is simple: water and oil don’t mix. When pieces of potato, cod, or candy bar enter a deep fryer, the oil—so long as it’s hot enough (usually 345–375 degrees)—almost immediately boils the water within the food, forcing it to escape to the surface. As the moisture leaves the food, the vapor subsequently repels the oil, preventing it from touching anything but the outer edges.

Of course, there would be little to prevent those outer edges from getting soggy were it not for the shield of starch that surrounds most fried foods. Potatoes are naturally starchy, which is why they can fry with little preparation, but other foods—such as meat, fish, or whole pizzas—must be coated in breadcrumbs or batter before entering the oil. Since fried foods continue to steam even after frying, an ideal coating should allow the steam from inside to escape, lest it begin to sop up the remaining moisture. For this reason, fried foods should be served while they’re still steaming to ensure the crispiest outer crust.

Customer Reviews

Great food and service
Carlin S. · November 3, 2015
The food is good, waitress was nice I love the groupon price!
Brenda D. · October 29, 2015
The food is very good and customer service excellent!
Latoya B. · October 19, 2015

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.