All reviews are from people who have redeemed deals with this merchant.
Reviewed March 21, 2012
Reviewed March 21, 2012
Reviewed February 20, 2012
What You'll Get
Eating is necessary for human survival, along with breathing, sleeping, and remaining still while a curious velociraptor rummages through your closet. Practice survival tactics with today’s Groupon to The Warren Duck Club. Choose between the following options:
- For $25, you get $50 worth of upscale American fare during dinner.
- For $15, you get $30 worth of upscale American fare during lunch.
Nestled inside the DoubleTree Hotel Tulsa, The Warren Duck Club presents patrons with elegant evening fare as well as casual midday meals. The restaurant displays helpings of blackened beef tenderloin ($41 for 8 oz., $48 for 10 oz.) sprinkled with Cajun seasoning and served alongside a whipped fusion of butternut squash and gold potatoes in a béarnaise sauce. Instead of snatching a salmon fillet from the clutches of a napping grizzly bear, customers can order a grilled or pan-seared serving smothered in basil butter and served with wild-rice pilaf ($24), while dizzy rotisserie chickens are rubbed with spices and brown sugar ($23). Noontime noshing options include spicy duck quesadillas ($8.25), as well as a handful of sandwiches and pasta plates, such as the Black Angus beef burger ($9) and the mediterranean pasta with artichokes, tomatoes, spinach, and capers ($11.50).
The Fine Print
Promotional value expires Feb 21, 2012. 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 for the purchase of alcohol. Dine-in only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Warren Duck Club
Sheets of sunlight skate over an idyllic garden into the low-lit dining room of Warren Duck Club, the upscale-restaurant-in-residence at the DoubleTree Hotel Tulsa at Warren Place. Savory scents traipse across dark, wood-paneled walls, sating the olfactory senses of diners perusing breakfast, lunch, and dinner menus. Sumptuous salmon filets swim in fragrant lochs of basil butter sauce beside blackened beef tenderloin hand rubbed in executive chef Tony Perez's secret blackening spices and drenched with a decadent béarnaise, typifying the high-end cuisine's commitment to creative flavor combinations that don't involve soda and Pop Rocks.