$15 for $30 Worth of Italian Cuisine and Drinks and One Dessert at Dinallo's Restaurant in River Edge (Up to $37 Value)

River Edge

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In a Nutshell

Zagat-rated chefs baste shrimp in white-wine sauce, pan-fry breaded chicken cutlets & sauté veal scaloppine with capers

The Fine Print

Promotional value expires Jul 11, 2012. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Alcohol is not discounted more than 50%. Reservation required. Valid only for Dinner. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

The flavors of Italian cuisine honor the country’s sprawling olive-tree groves and pan-fried, lightly breaded highways. Savor the taste of Mediterranean landscapes with today’s Groupon: for $15, you get an Italian-fare meal at Dinallo’s Restaurant in River Edge (up to a $37 value). The meal includes the following:

  • $30 worth of Italian cuisine and drinks
  • One dessert (up to a $7 value)<p>

At Dinallo’s Restaurant, fresh meats and seafood sizzle atop pastas, and chefs bathe classic Italian dishes in white-wine sauce to craft a Zagat-rated menu. Pescetarians sink forks into fresh grilled salmon ($21) or savor the wine-slathered morsels of shrimp in the gamberoni al vino bianco ($25). The pollo parmigiana’s pan-fried breaded chicken cutlet acts as a liaison between melty mozzarella, tomato sauce, and a bed of pasta ($18), and the veal scaloppine mingles with capers in lemon, butter, and white wine ($24). After the meal, patrons sip wine from the eatery’s bar and indulge in homemade cannoli or a slice of carrot cake, dashed with nutmeg and walnuts, frosted with cream-cheese icing, and surrounded by a force that repels nearby cartoon rabbits.

Customer Reviews

Very lively Italian spot with a great rectangular bar. People were smiling and having good times.
John K. · September 2, 2012
A little loud but otherwise enjoyable dining experience.
Jodie R. · February 20, 2012
I enjoyed eating.
Andrew R. · March 21, 2012

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