Pioneering Italians were not only the first to put tomatoes in cuisine, they were also the first people to take photographs of themselves pretending to hold up the Leaning Tower of Pisa. Delight in their inventiveness with today's Groupon to Bice Ristorante. Choose among the following options:
- For $20, you get $40 worth of Italian dinner fare.
- For $10, you get $20 worth of Italian lunch fare.
- For $38, you get $80 worth of Italian dinner fare for four people.
Originating in Milan in 1926, Bice Ristorante now sates appetites stateside with traditional and modern Italian cuisine. After studying executive chef Massimo Pisati's dinner and lunch menus, foodaphiles can sample antipasti such as arugula and parmesan-sprinkled beef carpaccio ($19 dinner; $17 lunch). Delve into the umami-laden depths of a sautéed mushroom and saffron risotto ($20 dinner; $17 lunch) or entwine forks in homemade spaghetti topped with fresh Maine lobster and cherry tomatoes ($26 dinner; $23 lunch). Roasted beef tenderloin sticks its backhand spring landing in Barolo wine sauce to the amazement of asparagus, roasted potatoes, and carrot spectators ($38 dinner; $36 lunch).
A 14-page wine list enchants connoisseurs with a selection of varietals as voluminous as an audiobook version of Encyclopedia Britannica read by Ronny James Dio. Diners can enjoy Italian feasts in the sophisticated, dimly lit dining room or at a shaded table on the outdoor patio. Reservations are strongly recommended.
Milan resident Beatrice "Bice" Ruggeri opened her first neighborhood trattoria in 1926. It was a family affair, with Bice preparing hearty dishes in the kitchen while her brothers and sisters waited on guests in the dining room. In the 87 years since the first plate of pasta was placed on the table, Bice Ristorante has spread around the world, buoyed by the visions of Bice's sons, Remo and Roberto. There are now dozens of locations across Europe, South America, Asia, the United States, and the moon.
In the kitchen at the Naples' restaurant, executive chef Massimo Pisati relies on market fresh ingredients to create his dishes. He crafts pasta entrees that include oven-baked lasagna with traditional bolognese sauce, beef tortellini simmered in a two-year-aged parmesan-cheese sauce, and linguine with clams. Fish and meat dishes round out the menu.