What You'll Get
Restaurants prove that, in addition to serving as ammo for audience members at stand-up comedy shows and something with which to stuff scarecrows, foodstuffs can also be eaten. Enjoy the third most popular way to use comestibles with today's Groupon: for $20, you get $40 worth of north Italian fare at Casanova Italian Restaurant, located on South Broadway.
Founded by Leonardo Capezzuto, a native Neapolitan who learned to cook when he was as tall as his mother's knee and is the owner of downtown's Leonardo's Café, Casanova Italian Restaurant packs its menu with scratch-made and fresh-ingredientful morsels of authentic north Italian cuisine. At a risotto alla pescatora's pasta party, mussels, shrimp, clams, and calamari sip garlic butter and white-wine sauce, and arborio rice holds fresh cherry tomatoes hostage in a rambling conversation ($21). Meanwhile, on filetto al pepe verde's dinner-plate beach, a dry-aged filet mignon surfs a sea of green peppercorn and brandy cream sauce ($25), and ossobuco alla milanese rakes risotto four cheeses over veal shank coals ($24).
The Fine Print
Promotional value expires Sep 21, 2011. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Limit 1 per visit. Dine-in only. Valid toward alcohol. Must purchase 1 food item. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Casanova Italian Restaurant
Casanova Italian Restaurant's owner Leo Capezzuto is one of eleven siblings, so it's no surprise that he has made Casanova a family affair. Leo is the proprietor, and the restaurant features cheeses made by hand by his brother and ingredients sourced from his sister's store, Sapori D'Italia. All of these factors culminate in a menu of authentic Southern-Italian cuisine that showcases more than fifteen different types of pasta, such as the scialiatielli con gamberi—artisan handmade egg pasta tossed with shrimp that chefs sauté with garlic, olive oil, and fresh cherry tomatoes. To prepare the filetto al pepe verde, they simmer a dry-aged Angus filet mignon in butter, and then top the delicacy with green peppercorns and cream brandy sauce. The menu also sources seafood from renowned fish regions, culling cuts of Atlantic salmon, Pacific swordfish, and Pacific cod. Like a DJ's closet, the wine list features more than 35 labels, collecting red, whites, and sparkling wines under the same roof.