Thursday dine-in feature takes $20 off bottles of wine, a straightforward bottle-night discount for dinner. Taxes are extra and restaurant holidays are excluded.

Happy hour brings reduced pricing on selected Walkerville beers, five-ounce wines, bar-well mixed drinks, and signature or Commons Classic cocktails, with an extra late window on Friday and Saturday.

Thursday dinner adds a weekly fish-fry plate built around fresh Lake Erie perch that is hand-breaded and fried during the regular evening service window.

A weekday lunch plate built around shish kabob or shawarma with fattoush, rice, garlic, pickles, turnips, and pita for a compact midday Souq order.

Choose a veal or chicken half sandwich with soup of the day, fries, or salad. Offered Thursdays at lunch.

Any sandwich with fries and a pop for $9.99, available for dine-in or takeout until 4 PM.

All appetizers are 50% off with the purchase of a drink, available Tuesday through Thursday from 5 PM to 9 PM.

Three-course prix fixe with starter, entree, and dessert for $47 per person, available Sunday through Thursday for parties of 10 or fewer and not on holidays.

Monday to Friday from 11:00 a.m. to 3:00 p.m., choose a lunch combo such as shish tawook, falafel, grape leaves, shawarma, kabob, or chicken fattoush with fattoush and hummus; prices run $18.99 to $22.99.

Thursday pickup package with caesar salad, dessert, and bread. June 18 is beef and mozzarella lasagna; June 25 is four chicken mushroom cream with penne tomato sauce. Orders are placed the Wednesday before by DM, with pickup at 4pm, 4:30pm, 5pm, or 5:30pm.

Thursday burger night features a Kildare smash-burger menu with burgers under $15.

Thursday and Friday Chef's Specials run from 11AM to 8PM, with a rotating comfort-food sheet built around soup, lasagna, and a plated chicken feature.

Daily 2-5 pm happy hour runs with discounted food and drinks, including oysters at $2.50 per shuck seven days a week.

Nightly 9 pm-close happy hour extends the food and drink specials into late service, including oysters at $2.50 per shuck seven days a week.

A full rack of pork ribs with coleslaw is offered for $18.99 every day, all day and night, for dine-in or take-out.

A Wednesday-and-Thursday steak and seafood dinner with a starter, 12 oz AAA beef striploin, and a lobster tail or jumbo shrimp choice.

Thursday pairs steak and shrimp as the weekly surf-and-turf-style feature before the Friday fish-and-chips special.