What You'll Get
Like quilts and guilt, Italian recipes are often perfected in a grandmother's home. Savor the work of generations with today's Groupon: for $20, you get $40 worth of Italian cuisine at Davide Restaurant.
Davide Restaurant's executive chef, Frank Gesualdi, conjures a menu of traditional Northern Italian dishes from fresh, local ingredients to warm North End diners with seasonal fare. Tables can share a selection from a variety of antipasti options such as warm mussels with spicy tomato broth ($12) or a bruschetta platter that features crusty bread with five unique toppings ($12). Basil tastefully officiates a flavorful marriage of tomato fillets and mozzarella cheese in the gnocchi ($18), celebrated by the peals of forks striking cleaned plates. The pappardelle sprinkles parmesan and tomato atop savory short-rib ragu ($21), and free-range Statler chicken preens in pearl-onion lemon sauce as the star of the chicken entree ($22). A succulent cut of filet mignon lends its juicy texture to truffle polenta and wilted greens ($35), a warmed batch of leafy vegetables autographed by Wilt Chamberlain.
Massive stone blocks comprise the interior walls. Behind a classic brown-brick edifice and green awning, low ceilings and stone walls create an intimate, private experience. Red-velvet booths cushion guests as they dine over pristine, white tablecloths with each thread stretched taught in anticipation of catching delicious crumbs or droplets that may tumble off plates.
The Fine Print
Promotional value expires Jul 30, 2012. Amount paid never expires. Limit 3 per person. Limit 1 per table. Not valid for the purchase of alcohol. Dine-in only. Not valid with Pre Fixe Menu. Not valid on Valentine's Day or New Year's Eve. Cannot be combined with Access Reward and Rewards Network credit cards. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Davide Restaurant
At Davide Restaurant, co-owner and head chef Frank Gesualdi divvies up his attention between a menu of contemporary Italian cuisine and a list of wines that showcases his past as a vino connoisseur. He sculpts fresh seasonal ingredients—including local seafood and pasta crafted in house—into pizzettas and tagliatelle, a tangle of pasta and lobster reminiscent of the Mediterranean Sea's famed linguini patches. Squeezed from Californian fruits and Tuscany's sangiovese grapes, Frank's handpicked wines magnify savory flavors in the ornate eatery, which is tucked away in Boston's Little Italy neighborhood. The aroma of Frank's rich marinara sauce wafts through Davide's brick-lined doorway, which opens into a softly lit dining room where crimson banquet booths dot the space between oak and stonewalls.