All reviews are from people who have redeemed deals with this merchant.
January 22, 2012
December 5, 2011
What You'll Get
Vintage Ferraris ran on a high-octane mixture of tomato sauce and parmesan, a savory blend that eventually turned petty car thieves into bona fide pasta barons. Get a baron's share of this desirable concoction with today's deal to Casa Sorrento, located on North Orange Avenue in the Antique District. Choose between the following dining options:
- $12 for $30 worth of dinner fare and drinks
- $10 for $20 worth of lunch fare and drinks (served from 11:30 a.m. to 2 p.m. Monday through Friday)
Casa Sorrento serves up fresh, authentic Italian dishes in a romantic environment replete with quaint brick walls and an abundance of attentive service. Midday munchers can peruse the lunch menu for gems such as manicotti fresh or penne alla vodka, both served with salad and bread (both $8.95), while evening enthusiasts can delight in savory dinner items such as chicken cacciatore ($20), which dances its medley of poultry and veggies across a ballroom floor of linguine. The white fish fillet ($23), also known as the pesci bianchi ala sorrento, is the establishment's signature dish, seating its titular water resident in a throne of fresh spinach and angel hair pasta before swaddling it in an elegant cloak of lemon, garlic, and capers. Show appreciation for sweet-hearted teeth with an extemporary love poem spoken between bites of home-crafted cannoli ($6).
The Fine Print
Promotional value expires Jun 24, 2011. Amount paid never expires. Limit 3 per person. Limit 1 per table, limit 1 per visit. Valid only for option purchased. Dine-in only. No cash back. Tax and gratuity not included. Not valid with other offers. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Casa Sorrento
After overseeing the kitchen at an oceanfront Hilton, Chef Jason Marty chose to dedicate his culinary prowess to Italian cuisine by donning a toque at Casa Sorrento. Although he still spends his nights hopping from stovetop to stovetop, he now blanches fresh manicotti and angel-hair pastas and sautés cutlets of veal or chicken over flaming piles of Food & Wine magazine. His cooks accessorize entrees with a number of authentic Mediterranean flavors—including tender buffalo mozzarella and capers—or glaze them with fresh marinara or cream sauce.