All reviews are from people who have redeemed deals with this merchant.
Reviewed September 9, 2014
Reviewed March 14, 2014
Reviewed February 22, 2014
What You'll Get
Menus are laminated to prevent staining from diners' spilled coffee or attempts to pen lobster into every item's description. Get the dish you really want with this Groupon.
Choose Between Two Options
- $10 for $20 worth of food and nonalcoholic drinks during lunch
- $15 for $30 worth of food and nonalcoholic drinks during dinner, valid Sunday–Thursday
The dinner menu begins with cool tilapia-shrimp ceviche ($9) and jumbo baked crab claws served with lemon butter ($16). New Orleans–style seafood boils include a choice of snow-crab legs ($11.50/lb.), crawfish ($6.99/lb.), and peel-and-eat shrimp ($12/lb.) served with corn on the cob and potatoes. Meanwhile, entrees of pan-roasted Scottish salmon nestle onto plates with roasted-garlic mash, a nest of onions, saffron cream, and asparagus tips ($24). During lunch, order up po' boy sandwiches with fries ($9+), grilled shrimp alfredo ($12), or platters of fried fish and shrimp ($12).
The Fine Print
Promotional value expires Jun 5, 2013. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. Reservations recommended for dinner. Dine-in only. Not valid for alcohol. Must use promotional value in 1 visit. Not valid for happy hour menu. Dinner option only valid Sunday-Thursday. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Blu Crab
Led by chef Shawn Edgecomb, the culinary team at Blu Crab slices, sears, and blackens cuts of ultra-fresh fish and seafood that is flown in daily. Heaping bowls of seafood gumbo feature chunks of fish, shrimp, and sausage, while tender crab cakes sit on plates alongside a swirl of delicate white-wine cream sauce that serves as “the perfect accent,” as described in Fort Worth Weekly. A variety of fish for “every price point and appetite” ranges from tilapia to Chilean sea bass—prepared grilled, blackened, or pan-seared—each draped with a choice of sauce, such as garlic butter or rich blue-crab sauce with tarragon and roasted garlic. Prepared in-house, desserts include crème brûlée and “sublime” key-lime pie packed with tart lime juice over a crust of edible, crushed keys.