Italy has given us legendary works of art, from the evocative paintings of Caravaggio and da Vinci to the miniature meat sculptures of Boyardee. Admire edible Italian masterpieces with today's Groupon to Rosie's Italian Grille. Choose from the following options:
- For $20, you get $40 worth of Italian cuisine, valid Friday or Saturday in December.
- For $25, you get $50 worth of Italian cuisine, valid Sunday–Thursday in December.
- For $25, you get $50 worth of Italian cuisine, valid beginning January 1, 2012.
Helmed by executive chef, Eric Kish, the culinary team at Rosie's Italian Grille combine old family recipes and traditions with contemporary technique to assemble a menu of Italian dishes. Limber chomping muscles with starters of smoked fish dip ($10), which encourages canoodling between mahi mahi and amberjack. New york strip steak ($27) anoints a 12-ounce USDA-certified Angus steak with roasted garlic, and three-cheese manicotti ($13) hotwires fork tines with ricotta, mozzarella, and romano cheeses to cruise across palates on a culinary joyride. Offerings from the seafood menu are flown in fresh daily from the Florida Keys via Air Force One. Gastronomic gurus hand toss pizza dough for their Tuscan-style pies, such as chicken peppercorn ($15), which offers a savory mélange of chicken, bacon, and peppercorn sauce.
Diners can enjoy their meal within the cozy confines of the Tuscan-inspired atmosphere, whose romantic lighting sets the stage perfectly for taking up dry-spaghetti-noodle quills dipped in marinara ink and penning ballads to the irresistible allure of garlic bread.
Rosie’s Italian Grille
The recipes at Rosie’s Italian Grille have spanned oceans and generations to appeal to present-day senses with aromatic Old World fare. Born in Montelepre, Sicily, Rosie immigrated to the United States in 1924, bundling with her a cache of culinary treasures mapped from mother to daughter. When the first Rosie’s Italian Grille opened on Sylvania Avenue, her three sons asserted that the hardest part of the entire enterprise was “translating her recipes.”
Today, executive chef Eric Kish continues to translate and update Rosie's culinary blueprints, marrying traditional and modern influences in a menu that boasts fine steaks, award-winning pizzas, seafood flown in from the Florida Keys, and fresh-baked desserts lauded for their presentation by the Toledo Blade. In the 27 years since the original Rosie’s opened, guests have delighted in not just the food, but the Tuscan-themed setting illuminated by flickering candlelight, which is more romantic than the flickering of a tableside cardiograph.