Caprice Restaurant & Bar

East Greenwich

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In a Nutshell

Elegant space hosts Italian dishes such as rack of lamb with rosemary garlic sauce and linguini with mussels, clams, and calamari

The Fine Print

Promotional value expires Nov 8, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Limit 1 per visit. Valid only for option purchased. Dine-in only. Not valid for private parties. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

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Choose Between Two Options

  • $20 for $40 worth of Italian fare
  • $35 for $80 worth of Italian fare for tables of four or more<p> The menu includes grilled pizzas ($10–$12), frutti di mare on linguini ($20), housemade gnocchi ($15), and new zealand rack of lamb ($25).<p>

Caprice Restaurant & Bar

When Caprice opened in East Greenwich, The Rhode Show correspondent Joe Zito interviewed owner Kostas Karampetsos and overflowed with enthusiasm for his classic Italian preparations. Drawing from his experience running Tavern by the Sea, Kostas and head chef Domingo Fernandez created a menu of pizzas, pastas, and chicken and veal entrees. They also draw inspiration from East Greenwich’s nearby sea monsters to craft seafood dishes such as the scrod francese and frutti di mare, which peppers linguine with littlenecks, scallops, and mussels. Caprice surrounds its guests with elegant dark wood tables and floors and a fully stocked bar. A long wall of windows admits sunlight during the day, and hanging lamps ribbed with an abstract floral design take over at night. Patrons can pull up leather chairs upholstered with a panel of pastel stripes, or slide into one of the lush semicircular booths lining the walls. Behind a speckled stone bar, bartenders also carefully mix more than a dozen specialty martinis.

Caprice Restaurant & Bar

When Caprice opened in East Greenwich, The Rhode Show correspondent Joe Zito interviewed owner Kostas Karampetsos and overflowed with enthusiasm for his classic Italian preparations. Drawing from his experience running Tavern by the Sea, Kostas and head chef Domingo Fernandez created a menu of pizzas, pastas, and chicken and veal entrees. They also draw inspiration from East Greenwich’s nearby sea monsters to craft seafood dishes such as the scrod francese and frutti di mare, which peppers linguine with littlenecks, scallops, and mussels. Caprice surrounds its guests with elegant dark wood tables and floors and a fully stocked bar. A long wall of windows admits sunlight during the day, and hanging lamps ribbed with an abstract floral design take over at night. Patrons can pull up leather chairs upholstered with a panel of pastel stripes, or slide into one of the lush semicircular booths lining the walls. Behind a speckled stone bar, bartenders also carefully mix more than a dozen specialty martinis.

Customer Reviews

Always enjoy it...food is great
Doraine M O. · December 11, 2012
Great Burgers
Kellie B. · November 13, 2012
Great food...very nice place.
Sandra G. · November 13, 2012

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