All reviews are from people who have redeemed deals with this merchant.
Reviewed September 12, 2012
Reviewed September 10, 2012
Reviewed September 3, 2012
What You'll Get
Eating authentically prepared food lets you taste the very essence of a country without chewing on its national flag. Salute global cuisine with this Groupon.
Choose Between Two Options
$17 for $35 worth of Italian cuisine on Friday and Saturday
$25 for a three-course dinner Sunday–Thursday (up to a $60 total value)
- One appetizer (up to a $15 value)
- Two entrees (up to a $19.50 value each)
- One dessert (up to a $6 value)<p>
The southern Italian dinner menu opens with a plate of house-cured meats and market vegetables ($15) designed for sharing, or for an individual, a wild rucola salad tossed with pecorino and pears ($7). Entrees of hand-rolled gnocchi are draped in tomato sauce ($17), and vitello riviera pairs veal with crab and shrimp in white-wine sauce ($19). Diners are encouraged to take advantage of the BYOB policy.<p>
The Fine Print
Promotional value expires Aug 31, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. Option for $35 Groupon valid only Friday-Saturday; option for 3-course dinner valid only Sunday-Thursday. Not valid for alcohol. Not valid on Mothers' Day. Dine-in only. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
A glance at Alfredo's specials blackboard might reveal grilled mako shark steaks, heirloom tomato bruschetta, and meat accented with local honey, all extensions of a menu that breathes life into southern Italian cuisine. Flights of olive oil arrive on a wooden carving board with house-baked bread, and the absence of a corkage fee and elegant stemware encourage the BYOB policy. Appetizers showcase wild vegetables and meat cured in-house, which pique appetites for pastas rich with veal, prosciutto, and lobster or plates of free-range chicken. Chefs roll their potato dough into gnocchi and combine mozzarella and cream to create decadent burrata cheese, and can replicate their handiwork for onsite and delivered catering. Above a refinished wine cellar designed for parties, the sunlit, exposed-brick dining room has two private chambers with seating for up to 150 people.