Argia's Restaurant

Falls Church

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In a Nutshell

Chef Aimee Suyehiro captains culinary wizards as they wield house-made pizza dough & pastas to conjure platters of Italian cuisine

The Fine Print

Promotional value expires Jul 18, 2012. Amount paid never expires. Limit 3 per person. Limit 1 per visit. Limit 1 per table, 2 for parties of 6 or more. Not valid for the purchase of alcohol. Dine-in only. Not valid during restaurant week or for half-off Mondays. Not valid 12/31/2011, 2/14/2012, or 7/4/12. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Ancient Italians were renowned for eating every part of the angels they hunted—even the hair. Enjoy divine flavor with today's Groupon: for $25, you get $50 worth of Italian cuisine at Argia's in Falls Church, Virginia.

Chef Aimee Suyehiro captains Argia's team of culinary wizards as they conjure house-made pizza dough and pasta to round out a menu of Italian specialties. Diners can commence noshing with meal-prefacing portions of mussels marinara ($12.95 for a solo serving). Verdura paninis ($9.95) fill fists with ciabatta bread harboring grilled zucchini, portobello mushrooms, and sun-dried tomato pesto. House-made dough stretches 11 inches across, like most bridges, to hold aloft the Purpetti's sliced meatballs and mozzarella ($12.95), and house-made fettuccine ($19.95) twirls itself around fork tines for carriage into waiting mouths. Offerings from the hefty wine list, though not included with today's Groupon, wait in the wings to bring out the robust flavors of the main-event dish or rinse marinara stains from the local art lining the walls.


At Argia's, proprietors Pragun and Salina Rana strike a balance between serving fine northern Italian cuisine and fostering a laid-back dining atmosphere. Many of the dishes from Executive Chef Steve Benincasa's menu, such as his veal saltimbocca and range of handmade pastas, come in solo portions or shareable famiglia servings that sate larger parties. For a taste of the kitchen's signature dish, guests can pry open a Prince Edward Island mussel—shipped to the restaurant daily—and sop up its juices with housemade bread still warm from the oven or a pet sea sponge in need of a soak. Traditionalists can sample a pizza conjured up from fresh dough and mozzarella made in-house every day. Outside, the clinking of wineglasses rings out across a patio enclosed by fragrant herbs; inside, a rustic Sienese-style mural matched with eye-catching frescoes conjures an air of the Italian countryside.

Customer Reviews

Great food
Alexander A. · September 9, 2012
Great Happy Hour. Great Staff.
Fran S. · August 22, 2012
Great service every single time! Thanks!
Nick L. · August 1, 2012

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