Meat, the handsomest of the nine food groups, gets its good looks from spice rubs, tenderizers, and long soaks in anti-aging marinades. Ogle seductive slabs with today's Groupon: for $25, you get $50 worth of oceanfront dining at Sea Level Restaurant and Ocean Bar, connected to Harbor Beach Marriott Resort & Spa.
Sea Level pampers patrons with a patio perch that overlooks the Atlantic Ocean and quality dishes infused with beachy zing for a tranquil tropical feast. The lunch menu packs a pescatarian punch, with seafood options such as the fish tacos ($18), swimming in a tortilla tank of pico de gallo, mango relish, queso fresco, and key-lime mustard aioli. Sunset revelers and those who don't believe in noon can dive into the dinner menu, letting stomachs ponder how much of the one-pound peel-your-own-shrimp ($16) it would take to break free of the restrictive tyranny of buttoned pants. Sixteen-ounce rib eyes ($39) are composed of Harris Ranch USDAcertified black angus beef, then slathered in a choice of bearnaise, rosemary, herb-butter, peppercorn, or chimichurri sauce. Side options ($7), such as fried plantains, sweet-potato fries, and sauteed mushrooms, can accompany self-conscious steaks into dark stomach caves. Sea Level's indoor and outdoor seating gifts hungry eyes with beautiful ocean vistas as well as protection from angry outdoor breezes.
Dine Magazine and Hello Fort Lauderdale have featured Sea Level Restaurant and Ocean Bar. Eight OpenTablers give Sea Level an average of 3.9 stars, and eight Yelpers give it an average of 3 stars. Seventy-six percent of UrbanSpooners like it.
-   - The restaurant, led by Executive Chef Thomas O'Keefe and Chef de Cuisine Jason Connelly, appeals to all the senses with its beach chic vibe, tantalizing cocktails and can't-wait-to-try menu items. Christine Foster, Hello Fort Lauderdale
-   - This casual indoor/outdoor restaurant offers the perfect meeting place when you want to enjoy the ocean setting. A relaxed feel and the breeze from the ocean created the perfect setting. Katherine Lynch, Dine Magazine
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