What You'll Get
Simple laziness has spurred many culinary inventions, including the sandwich, the blender, and the pizza, which was invented as a way to wheel heavy ingredients from place to place. Transport your palate with today’s Groupon: for $17, you get $35 worth of upscale Italian fare at Casanova Italian Restaurant.
Casanova Italian Restaurant's native Neapolitan proprietor assembles a vast menu of distinct Southern Italian dishes. Culinary excursions begin with appetizers such as antipasto misto ($13), a cured-meat medley with cheeses and mediterranean olives that harmonize like a quartet of reformed sirens, or a marriage of mozzarella, basil, and tomatoes in the caprese ($10). Diners can wade into a saucy array of pasta dishes including lobster ravioli ($19) and farfalle al salmone, which sprinkles diced Atlantic salmon over bow-tie pasta kissed with parmigiano ($19). An array of authentic meat dishes just like the kind served in the Sistine deli are also on hand, such as the tender veal shank of the osso buco alla milanese ($24) and the pan-simmered filet mignon of the filetto al pepe verde ($25). The meticulous chefs at Casanova attach sweet codas to operatic upscale meals with traditional Italian deserts that include tiramisu ($5.50) and espresso crème brûlée ($5.50).
The Fine Print
Promotional value expires May 23, 2012. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Dine-in only. Must purchase a 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.