Without steak, most Americans wouldn’t be able to justify owning such terrifyingly sharp steak knives, much less an entire rack of steak guns. Today's deal gives you a chance to use them: for $20, you get $40 worth of steak, seafood, pasta, and more at Beef & Bottle, located on South Boulevard in the Collingwoods neighborhood. This Groupon cannot be used for alcohol.

Friendly servers weave through Beef & Bottle's dimly lit, unpretentiously sophisticated dining rooms, delivering instantaneous grins in the form of savory steaks and freshly caught seafood. Meat mavens will need to request extra napkins for happy-tear blotting when they see Beef & Bottle's menu for the first time, which is topped by prime proteins including filet mignon ($26–$32), special-cut sirloin ($19), and New York strip ($27), each cooked to order. If you're hankering for seafaring grub, start with a piquant appetizer such as the wine-sautéed shrimp scampi ($9), fresh from performing “Come Sail Away” on Crustacean Idol. For dinner, let the sweet bourbon salmon ($25) melt in your mouth or the lobster-infused fettuccine alfredo ($22) practice its curvy penmanship on your tongue. Decadent desserts include blueberry-topped New York–style cheesecake ($5) and deep-dish apple pie ($5); the latter is served with a generous scoop of cinnamon ice cream and a complimentary side of instant friends.

With classic high-backed booths and portraits of icons from the 40s and 50s dotting the walls, Beef & Bottle exudes a Rat Pack–like character that's simultaneously refined and casual. The accommodating ambience provides an ideal backdrop for dates and friendly gatherings alike, helping epicureans of all persuasions feel as confident as Frank Sinatra and as cool as Dean Martin’s refrigerator. Reservations are recommended.

Reviews

Creative Loafing featured Beef & Bottle. Citysearchers give the restaurant a 4.5-star average rating, Yelpers give it a 3.5-star average rating, and 81% of Urbanspooners like it.

• The main event is, of course, the beef. Fine serves precisely cooked Black Angus and notes that he ages the meat for at least 30 days in the cooler. Cuts include filet mignon, New York strip, rib eye, sirloin, and bits of tenderloin sauteed in wine sauce with mushrooms, peppers and onions. – Creative Loafing
• From the outside you wont expect much but once inside you'll be pleasantly surprised at the dark classic setting, then once you try the food you'll be hooked. – Epsmith, Citysearch