$15 for $30 Worth of Fusion Fare and One Tapas Plate at Vinoco Wine Bar & Tapas Restaurant in Mineola (Up to $38 Value)


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In a Nutshell

Founders who worked for famed chefs Bobby Flay & David Bouley create inspired menu of empanadas, flatbreads, risottos & skewers

The Fine Print

Expires Jun 20th, 2012. Limit 1 per person, may buy 1 additional as gift. Limit 1 per table. Alcohol is not discounted more than 50%. Dine-in only. Valid only for dinner. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Like voluntary tasings and constructive criticism, some meals are best when delivered in small doses. Snack in stride with today's Groupon to Vinoco Wine Bar & Tapas Restaurant in Mineola.

The Deal

$15 for $30 worth of fusion dinner (up to a $38 total value).

  • One house tapas plate included (up to an $8 value)
  • The menu includes dishes such as:
    • Serrano ham flatbread with figs ($12.75)
    • Butternut-shrimp risotto ($21.75)
    • Drunken lump-crab cake with spicy piña colada shooter ($11.75)
  • Innovative Mediterranean and pan-Asian cuisine
  • Carlos Roman worked under Bobby Flay

Vinoco Wine Bar & Tapas Restaurant

Carlos Roman and Alex Meza worked for famed chefs Bobby Flay and David Bouley, respectively, before tapping their experiences and inspirations to open Vinoco Wine Bar & Tapas Restaurant. Chef Cruz Monroy, previously of Blue Water Grill, serves up the warm, yellow-hued restaurant's menu of mostly small plates inspired by traditional Spanish–style tapas, flavors from Greece, Latin America, and Italy, and the desire to be a giant. Flatbreads and empanadas transport tongues to foreign lands, and skewers artfully pair with piquant shooters. Visitors inaugurate their meals with wines by the glass or bottle and wind down afterward by sharing eclectic desserts such as spanish flan or fried Oreos while casually discussing apocalyptic predictions.

Vinoco Wine Bar & Tapas Restaurant

The chalkboard that wraps around the top of Vinoco's bar welcomes guests in five languages, no doubt a nod to its menu, which boasts tapas dishes and entrees representing Spanish, Italian, Greek, Pan-Asian, and Latin American flavors. The New York Times awarded the intimate eatery its top rating, raving that the selections are "head and shoulders above the usual tapas-bar clichés." Chef Carlos Roman—originally from Peru, according to the New York Times —prepares complexly flavored dishes such as rock-shrimp quesadillas with paprika, mango salsa, and monterey cheese. Taking cues from its food-bearing counterpart, the wine list culls nearly 50 varietals imported from Europe, Australia, and South America that can be purchased by the bottle, poured into glasses, or broken over an attractive guest's head to christen them as your new friend.

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