All reviews are from people who have redeemed deals with this merchant.
What You'll Get
A high-protein diet can help build muscle, which comes in handy for fighting off a shark that is also on a high-protein diet. Take a bite out of the circle of life with today's Groupon: for $49, you get a prix fixe filet mignon dinner for two at Stone Mill BBQ and Steakhouse in Broken Arrow (a $101.93 total value). The meal includes the following:
- One appetizer of sautéed mushrooms (a $7.99 value)
- Two soups or salads (a $6.98 value each)
- Two 8-ounce bacon-wrapped filet mignon dinners, each with a baked potato and a choice of side (a $35.99 value each)
- Two slices of cheesecake, with a choice of four flavors (a $6.99 value each)
Flaunting a massive pair of stone fireplaces and heavy wooden tables that were hand-crafted by owners Steve and Debbie, the Stone Mill BBQ and Steakhouse seats grandiose grillfare in a throne of rustic splendor. Mapped out exclusively for Groupon customers, this lush four-course landscape embarks from the foothills of sautéed mushrooms, ventures through a jungle of salad or soup, and culminates in spiritual commune with a specially prepared bacon-wrapped filet mignon. A made-to-order baked potato and a side of choice bolster main courses. Finally, diners can watch their forks dance over one of four creamy cheesecakes: Godiva double chocolate, white-chocolate raspberry truffle, dulce de leche, or New York–style with fresh fruit toppings. A tabletop pamphlet waxes educational on this singular supper, preparing burgeoning gourmands for Scholastic Aptitude Taste-tests.
The Fine Print
Promotional value expires Mar 26, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as gift. Limit 1 per table. Not valid for the purchase of alcohol. Dine-in only. Reservation required; 24hr advance reservation required for Friday and Saturday nights. Valid only for prix fixe menu. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Stone Mill BBQ and Steakhouse
Pieces of split hickory tumble into the bottom of the smoker. On the racks above, chefs lay on freshly trimmed cuts of meat—including beef brisket, pork shoulder, and tenderloin—to braise for up to 12 hours in the velvety smoke. A veteran of the pipe-fabrication business who builds his own smokers in his spare time, Steve Ohman knew what he wanted when shopping for his two commercial smokers, which have anchored Stone Mill BBQ and Steakhouse since it opened in 2003.
But other aspects of the restaurant also bear his personal stamp. All of the menu's meats and seafood come spiced in Ohman's own blend of seasonings, and he built the restaurant's wood tables from scratch with the help of his wife and kids. The restaurant's rustic yet elegant decor of exposed wooden trusses, split-log furnishings, and a wagon-wheel-turned-chandelier complement the main dining space's stone double fireplace.