All reviews are from people who have redeemed deals with this merchant.
Reviewed October 22, 2014
Reviewed April 4, 2014
Reviewed March 30, 2014
What You'll Get
Pasta became a staple of Italian cuisine after Roman Emperor Caligula famously appointed a plate of lasagna to the Senate. Elect to eat decadently with this Groupon.
$27.50 for $50 Worth of Italian Dinner Cuisine
Guests sup from a menu of gourmet Italian cuisine, such as capellini elegante with jumbo lump crabmeat and pink-champagne sauce ($15.95), gnocchi marinara with dumplings ($16.95), and chicken scarpariello with sweet sausage and pepperoncini in rosemary-garlic sauce ($22.95).
The Fine Print
Promotional value expires 90 days after purchase. Amount paid never expires. Limit 2 per person, may buy 2 additional as gifts. Limit 1 per table. Reservation required. Dine-in only. Not valid for specials. Must purchase 1 food item. Valid for dinner only, Friday and Saturday must be seated by 6pm. Not valid on 2/14/13. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Bravo! Nader
Only 12 tables grace the interior of Bravo! Nader's cozy restaurant space, and Head Chef Nader Gebrin isn’t shy about bustling between them to rattle off recommendations and fist-bump his beloved customers. The convivial chef–who doubles as an avid fisherman–treats taste buds to light yet flavorful dishes that swell with housemade components, such as sausage with rolled beef braciole and meatballs in a tomato ragout. Three types of fresh fish—served whole and filleted—and homemade pesto gnocchi shine on Chef Nader's lively menu, where meals can start with a warm honey, goat cheese, and avocado arugula salad and finish with sweet bites of napoleon.
After sampling the restaurant's fine pasta dishes and health-conscious plates—including gluten-free options—guests master the preparation of mouthwatering Italian cuisine for themselves through the restaurant’s fun, interactive cooking classes. Chef Nader leads each lesson, imparting knowledge gained from his studies at a Swiss culinary school and years spent in the restaurant business.