Cuoco Pazzo in Scottsdale, Arizona

Value	Discount	You Save
$20	50%	$10

Value

Discount

You Save

$20

50%

$10

Italian cuisine was born when, after building the city of Rome, Romulus and Remus discovered Greece didn’t deliver to their new address. Taste the origins of an empire with today’s Groupon for contemporary Italian fare at Cuocco Pazzo in Scottsdale. Choose between the following options:

For $10, you get $20 worth of Italian fare.
For $20, you get $40 worth of Italian fare.

Chef Peter DeRuvo has compiled contemporary, Italian-influenced dinner and lunch menus blossoming with house-made pasta and fresh fish to accompany craft and import beers. Fresh fish, flown in daily, includes the Mediterranean sea bass served with crab cakes and prosecco butter ($17) and Alaskan halibut dappled with lemon crème ($20). Maroon and brick walls look on as patrons sample the spiced duck breast served with cherry-port sauce, butternut squash purée, and marcona almonds ($21). Chandeliers dip lower to let their light bulbs lick the homemade noodles and 24-month-old parmesan of Cuocco Pazzo’s fettuccine ($17) as diners peruse a selection of 20 on-tap craft and import beers ($4+).

A coterie of dessert cheeses and sweets finishes off the evening, including a pumpkin-ginger compote draped over Italian goat cheese and chestnut honey drizzled over Italian sheep cheese. Wines can accompany the blending of wild dessert honey with basil sweet-pickled blackberries for the panna cotta dessert ($9).

T. Roosevelt's Tavern

America's influence is far-reaching at T. Roosevelt's Tavern, a neighborhood pub named after the 26th US president that shells out classic American dishes with a modern twist. Twenty draft beers pour from the taps, brandishing the recipes of local breweries and pairing with a menu that features housemade pastas and house-cured charcuterie. Comfort food abounds throughout T. Roosevelt's wood-and brick-covered interior, filling tables with meatloaf, braised-rabbit ragu, and country-fried steak slathered in gravy. A spread of mostly vegetarian pizzas emerges from wood-fired ovens, and beefy burgers weigh down plates with applewood bacon and sides of fries.