$20 for $40 Worth of Italian Food on a Weekday or Weekend at Amerigo
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2009 OpenTable Diner's Choice winner; brick-oven pizzas and gemelli, smoked-chicken ravioli, tortellini with crabmeat, and other pastas
Convenience spurred the invention of the sandwich, so that you could eat on the go, and the pizza, so that you could wheel chunks of sausage from town to town. Transport your palate with this Groupon.
Choose Between Two Options
- $20 for $40 worth of Italian food Sunday–Thursday
- $20 for $40 worth of Italian food Friday and Saturday<p>
The menu includes five-layer lasagna ($11.50), smoked-chicken ravioli ($13.50), chicken-and-pesto brick-oven pizza ($12), and flame-grilled salmon with black-bean salsa and green beans ($14–$19.50).<p>
Prices and menu may vary slightly depending on the location.
2009 OpenTable Diner's Choice winner; brick-oven pizzas and gemelli, smoked-chicken ravioli, tortellini with crabmeat, and other pastas
Convenience spurred the invention of the sandwich, so that you could eat on the go, and the pizza, so that you could wheel chunks of sausage from town to town. Transport your palate with this Groupon.
Choose Between Two Options
- $20 for $40 worth of Italian food Sunday–Thursday
- $20 for $40 worth of Italian food Friday and Saturday<p>
The menu includes five-layer lasagna ($11.50), smoked-chicken ravioli ($13.50), chicken-and-pesto brick-oven pizza ($12), and flame-grilled salmon with black-bean salsa and green beans ($14–$19.50).<p>
Prices and menu may vary slightly depending on the location.
Need To Know Info
About Amerigo (Part of restaurant group JHS Holdings, LLC)
Amerigo’s executive chef Stephen Ward maintains a healthy rapport with local farmers to source fresh ingredients, which fill the eatery with the aromas of garlic, basil, tomatoes, and polenta. The Nashville Scene has lauded his efforts to work with area agrarians, and Amerigo also received the 2009 Diner's Choice award from OpenTable. In the bustling kitchen, chefs pull pizzas from the rippling-hot waves of a brick oven, where pickled onions cook into molten feta from Tennessee-based Bonnie Blue farms. Gluten-free and wheat pastas as well as ravioli and tortellini stuffed with smoked chicken and crab swim in a range of house-made sauces, and the complex earthy scent of cedar wood mingles with the aromas of fresh fish. The wine list brims with local elixirs and wines from Italy, which clink together in glasses with the soft jangling of robots playing Twister.