According to Emily Post, napkins may only be used to cover laps, clean up spills, or signal the waiter via semaphore that your table has hit an iceberg. Master restaurant etiquette with this Groupon.
$199 for Dinner for Two with Super Tuscan Wine Pairings ($450 Value)
Guests can arrive at Escopazzo as early as 6 p.m. to enjoy a private VIP cocktail hour with an open bar and hors d'oeuvres. Chef Giancarla Bodoni will host the apperitvo, allowing guests a chance to snap pictures with the culinary master before they enjoy five courses of her contemporary Italian creations. The Frescobaldi family has been making wine for 30 generations—700 years—in Tuscany. The dinner includes a chance to win a bottle of the 2006 Luce Brunello, which will be given out that evening. The tasting dinner begins at 7 p.m., and, with the help of a sommelier and winemaker, illuminates the history, production methods, and flavors of the following wines:
2010 Attems sauvignon blanc: Crisp, tangy flavors make this wine a nice complement to light meats, mild vegetables, and cheese-based sauces. A smoky, creamy version of sauvignon for fans of an exuberant style. Awarded 91 points by Wine Spectator:
2008 Luce: This Super Tuscan is 45% sangiovese and 55% merlot. The deep, purple-red juice gives way to flavors of baker’s chocolate and pencil lead. Awarded 95 points by James Suckling.
2009 Lucente: Notes of wild strawberries, black pepper, and milk chocolate linger on the nose of this merlot-sangiovese blend, followed by hints of licorice and silky tannins. Awarded 91 points by Wine Spectator
2006 Luce Brunello: The highlight wine of the evening is the 2006 Brunello di Montacline “Luce Brunello.” Sourced from 29 DOCG certified acres in Tuscany, the 2006 Brunello di Montalcino, has been awarded a perfect 100-point score by James Suckling, former European Bureau Chief for Wine Spectator.
2010 Moncalvina moscato d'asti: Part of the restricted elite of DOCG sweet wines, Moscato d’Asti is probably the most popular sweet wine in winebars and restaurants throughout Italy. Awarded 88 points by Wine Spectator.
Chef Giancarla Bodoni's devotion to Italian culinary traditions transcends her time spent in the kitchen. She wanders South Florida's organic farms as though she were in the Tuscan countryside, picking fresh herbs, sampling artisan cheeses, and shaking earth from freshly harvested leeks for her seasonal menu.
There is one dish that she hasn't changed in 19 years—the asparagus flan. The time-tested appetizer ensures that feasts are launched with grace, suspending tender green shoots alongside shiitake mushrooms in a fonduta of fontina cheese, provola cheese, and white-truffle-infused oil. Pasta, meat, and fish menus divide the entree options, although each category unveils equally elegant flavors. Ravioli may be stuffed with caramelized pear and ricotta and then glazed with butter and marjoram, while tenderloins cut from grass-fed beef may arrive with asiago-cheese sauce and earthy porcini mushrooms.
The dessert menu rotates daily, reflecting the chef's creative impulses based on the best ingredients on hand. This commitment to using the freshest seasonal organic ingredients has earned Chef Giancarla and Escopazzo positive press attention, ranging from earning a place on Miami New Times's Ten Most Important Miami Restaurants of the Decade list to winning Best Organic Chef in the paper's 2012 Best Of Miami awards.
Escopazzo's decor further immerses guests in an Italian-style dining experience. A large mural extends around the main dining room, and wall sconces cast golden light over sand-colored tiles to evoke the atmosphere of an Italian villa. The second dining space houses a fountain and the bar area, where guests may sample one of the more than 400 Italian labels kept in a climate-controlled wine cellar. Built upon 15 years of tasting, the library holds many wines unavailable through general distribution. Each comes served by the bottle or in the traditional Italian quartino, which roughly translates to a glass and a half and increased dancing skills.