All reviews are from people who have redeemed deals with this merchant.
Reviewed November 8, 2011
Reviewed November 3, 2011
Reviewed October 26, 2011
What You'll Get
Mediterranean cuisine is renowned for the way its rich ingredients inspire innovative food-fighting techniques. Skillfully execute the garlic grab or the olive-oil arm lock with today’s Groupon: for $20, you get $40 worth of upscale Italian and Mediterranean fare at Francisco's on the River in Washington Crossing.
Francisco's on the River invites guests to dine beside scenic River Road and treats them to a sunburn-free culinary tour of the Mediterranean region. A menu crafted by chef Francisco Argueta offers lobster ($22) and spinach ($19) ravioli dishes, which tactfully combine the pleasure of sampling pasta with the joy of opening presents. Customers can take advantage of the restaurant's BYOB policy to pair their favorite wine, beer, or spirits with dishes such as the eggplant parmigiano ($21.50), ensconced in layers of cheese, basil, and the house red sauce, and the farfalle con salsiccia e aglio ($19), a pasta medley laden with plum tomatoes, rosemary, and sweet garlic-sautéed italian sausage. The linguine al frutti di mare fra diavolo ($28) cradles sautéed shrimp, scallops, clams, mussels, and fresh fish on a bed of pasta with a security blanket of white wine and house-made red sauce. The stone fireplace and elegant décor of the restaurant create a comfortable setting to share a meal with friends, co-workers, friends' co-workers, or co-workers’ friends.
The Fine Print
Promotional value expires Oct 13, 2011. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Dine-in only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Francisco's on the River
Along the scenic River Road between New Hope and Washington Crossing lies a lushly landscaped yellow house with puffs of smoke spiraling from its chimney. Though ordinary in appearance, a peek through the large windows reveals large Italian feasts of fresh mozzarella, seafood, and pastas prepared by the house chef, Francisco Argueta. Servers bustle about with platters of the chef’s signature dish—linguine al frutti di mare fradiavolo with shrimp, scallops, and mussels in white wine and red sauce—careful not to knock over towers of Francisco's lasagna with thick layers of pasta, ricotta, porcini mushrooms, and smoked bacon. Diners seated under the timber-beamed ceilings of intimate dining areas sip sodas, sparkling mineral water, and cappuccinos by the flickering warmth of a fireplace. Francisco's on the River’s BYOB policy allows diners to tote in their own libations, such as a favorite bottle of wine or a vintage carton of milk.