Restaurants give humans the best opportunity to see other teeth in action, allowing anyone to keep up with the latest techniques in chomping, gnawing, and ventriloquism-ing. Stay on top of current mouth trends with today's deal: for $25, you get $50 worth of steaks, classic American cuisine, and drinks at The Brazen Head, located in the Marina District. The Brazen Head is a cash- and debit-card-only establishment and has an in-house ATM.

The Brazen Head has been pulling in patrons for 30 years with classic stomach-warming fare. Start off with openers such as french-onion soup, steaming beneath a bubbling sheath of aged gruyere and mozzarella cheeses ($9), or escargots baked in a garlic-butter pool with parsley floaties ($11). Share a half- dozen chilled oysters ($12), or stock your cheese arsenal with the creamy roasted garlic bulb and camembert, served with prosciutto di parma and pepperoncini ($10). The Brazen burger eschews fashion trends and asserts itself in bold grilled onions and the diner's choice from three cheeses—cheddar, jack, or white-after-Labor-Day swiss ($13). Show off proper fork and knife skills with hunger-smashing entrees such as the seven-ounce filet mignon, served with grilled portobello mushrooms and béarnaise sauce ($30), and the signature New York strip pepper steak, served with a brandy veal demi-glace cream sauce ($20 for 8 oz., $29 for 12 oz.).

Reminiscent of a British pub, the Brazen Head's cozy, intimate interior features dark wood walls, burgundy carpets, and low lighting. The bar serves up late-night libations, and the kitchen is open until 1 a.m., just right for late-night marriage proposals or a romantic dinner for ghosts.

This Groupon is available for redemption beginning Monday, October 4.

Reviews

The Brazen Head is Zagat rated with solid 20s or "very good" ratings across the board and has been featured in SFWeekly's SFoodie blog. TripAdvisors give it a four-star average, Citysearchers give it a 4.5- star average, and more than 270 Yelpers give it a four-star average.

• It knows what its customers want: The customers want food they know, and the restaurant draws the kind of crowd that returns, and returns, and returns. – Jonathan Kaufman, SFoodie
• This is such a great hidden gem, especially on a cold, foggy night. – kb98, Citysearch