All reviews are from people who have redeemed deals with this merchant.
December 29, 2013
November 26, 2013
November 24, 2013
What You'll Get
Few things in life feel as satisfying as finishing a hearty meal, especially now that workplaces no longer recognize resignations tendered via throwing your computer out a window. Take this food and savor it with this Groupon.
Choose Between Two Options
- $20 for $40 worth of dinner Sunday–Thursday from 4 p.m. to 10 p.m.
- $25 for $40 worth of dinner Friday or Saturday from 4 p.m. to 10 p.m.<p>
The menu beckons diners to begin meals with plates of crab cakes accompanied by chef’s remoulade sauce ($11). Next, diners may dive into crests of cajun-grilled chicken pasta bathed in a light cream fresh basil and white wine sauce and adorned with sun-dried tomatoes ($16.50). Seafood lovers embrace crab-stuffed tilapia oven roasted with citrus beurre blanc ($22), while carnivorous appetites vie for the attention of the 16-ounce cajun ribeye ($27.50) or the signature filet mignon, aged for a full 28 days before finally feeling the kiss of hot grill ($27.50). Avant-garde eaters can also try the sesame shrimp, pan-seared and drizzled with a ginger-soy reduction ($19).<p>
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. Reservation required. Dine-in only. Not valid on holidays, including Father's Day. Valid only for dinner. Not valid for banquets. Can not combine with other discounts or specials. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About The Department
Named in honor of local firefighters and police, The Department's restaurant and liquor lounge serve modern cuisine in a loft-style space outfitted with exposed-brick walls, gleaming wood floors, and an abundantly stocked bar. In preparation for the dinner rush, waiters flip crisp white cloths to hide tables’ risqué tattoos while chefs fire up the grill and stir marinades for gourmet steaks, pork loin, and seafood plates. House specialty dishes reflect the chef's meticulous attention to detail; the Cajun rib eye basks in a marinade for 48 hours, and the crab-stuffed tilapia offsets the rich seafood with a white-wine sauce. At lunch, a menu of gourmet sandwiches and burgers fosters casual meals. Fridays see live acoustic entertainment filling the air with quarter notes as bartenders work hard shaking potent cocktails and luring corks out of wine bottles with maraschino cherries. Those craving al fresco eats during warmer months may dine on The Department's tree-lined, second story balcony.