Communal dining is easy when the food is already divided, like a presliced pizza or a turkey that has already been through a protracted custody battle. Split and share with this Groupon.
$15 for $30 Worth of Pizza and Pasta
The menu includes gourmet New York–style pies, such as the chicken-marsala pizza with chicken, mushrooms, mozzarella, and wine ($16 for a 14-inch) and the Carnivore pizza with meatballs, sausage pepperoni, and bacon ($16.95 for a 14-inch). Pizzas reach ideal crispiness inside of an extremely hot brick oven. Chefs also craft entrées such as lobster-filled ravioli ($14.95) and eggplant and red-pepper paninis ($7.95).
Carmine Street NY Pizza & Mussels
The secret behind Carmine Street NY Pizza & Mussels’ New York–style slices is the restaurant’s stone-brick oven, which sears dough until it attains the style’s signature crispy, thin-crusted crunch. However, Chef Anthony knows that a great pizza relies on more than its base, so he tops dough with gourmet ingredients such as chicken marsala, meatballs, and fresh baby spinach.
Like a graphic novel about pearls, the restaurant also features a few oceanic alter egos. Mussels, shrimp, and calamari are delivered to the kitchen daily, allowing chefs to toss them with wine, herbs, and pasta, or quickly fry them for fresh appetizers. Calzones, paninis, and entrees of chicken piccata are among the menu's classic Italian meals. Diners may pair meals with wines and cocktails procured at the full liquor bar, or take in the soothing streams of live music while feasting indoors or on the patio.
What some people are buzzing about:
“My husband and I both enjoyed our food,we will definitely go back!!!”
“Excellent meal. Will go,again. ”
“The mussels are delicious and abundant... Both the white and red sauce are very nicely flavored. The pizza is also among the best we have had in Cape Coral thus far...”
“The mussels are delicious and abundant... Both the white and red sauce are very nicely flavored. The pizza is also among the best we have had in Cape Coral thus far in our experience.”