All reviews are from people who have redeemed deals with this merchant.
April 14, 2013
December 4, 2011
November 29, 2011
What You'll Get
Eating out allows people to break up their daily routines, as does quitting a job to pursue the volatile, unpredictable career of being Mark McGwire's personal chef. Embrace the finers point of the former with today's Groupon to Tom's Oyster Bar in Royal Oak. Choose between the following options:
- For $15, you get $30 worth of surf 'n' turf Friday–Sunday
- For $15, you get $35 worth of surf 'n' turf Monday–Thursday
Tom's Oyster Bar plies its patrons with a variety of aquatic and terrestrial fare, with the kitchen keeping the shelled hits coming until at least midnight every day. Hanging chalkboards list the oysters and catches of the day, all primed to leap onto plates from the raw bar, which primes palates with six-packs of oysters on the half shell ($9.99). Other seafaring fare includes pretzel-crusted ruby-red trout with honey-dijon sauce ($15.99) and the broiled Lake Superior whitefish hiding within the shell of its asiago-onion crust ($15.99). Sushi also shines at Tom's, arriving artfully arranged in forms such as Tom's roll, which envelops crabmeat and tempura flakes with a layer of spicy tuna and a dash of fisherman's dreams ($10.75 for eight pieces).
Diners stopping in to silence growling stomachs can crowd around one of Tom's numerous tables or claim a seat at the bar in order to seize their thirst quenchers from the benevolent chefs. Outdoor seating by the expansive entranceway also graces patrons with a view of downtown Royal Oak, ensuring that all potential soulmate pedestrians remain within patrons' peripheral gazes.
The Fine Print
Promotional value expires Nov 23, 2011. Amount paid never expires. Limit 2 per person, may buy 1 additional as a gift. Limit 1 per table. Limit 1 per visit. Valid only for option purchased. Dine-in only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Tom’s Oyster Bar
Every morning at Tom’s Oyster Bar, chefs scrawl the day’s battered and grilled seafood specials on chalkboard menus suspended from the ceiling. In addition to that list of freshly caught fish, the chefs tout their commitment to fresh seafood by stocking their raw bar with oysters that are shucked to order and then gently scolded for hording pearls.
In the wood-accented dining room, companions can sip from dozens of draft and bottled brews and bask in the glow of flat-screen TVs, or retreat to the outdoor patio and take in views of downtown Royal Oak.