85%
15%
Highlights
Italian restaurant specializing in brick-oven pizza made with signature semolina dough, fresh mozzarella, and homemade sauces
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About This Deal
Pizza is ubiquitous in American culture, thanks solely to its ability to double as a fraction calculator. Indulge in a numerator with this Groupon.
Choose Between Two Options
- $15 for $30 worth of pizza and Italian cuisine for dine-in only
- $10 for $20 worth of pizza and Italian cuisine for delivery or takeout only<p>
The menu includes mushrooms stuffed with italian-bread seasoning ($5.99), jumbo shrimp sautéed with lobster-cream sauce and served with angel-hair pasta ($16.99), and specialty pizzas topped with the likes of homemade mozzarella, imported pecorino romano cheese, and porcini-mushroom-cream sauce ($8.95–$17.95).<p>
Fine Print
Promotional value expires 120 days after purchase. Amount paid never expires.
Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Valid only for option purchased. Must purchase 1 food item.
Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
Learn about Strike-Through Pricing and Savings
About Goodfella's Bayonne
The foundation of Goodfella's signature brick-oven pizzas starts with high-quality ingredients such as semolina dough, fresh mozzarella, and homemade sauce. Yet that’s not the only way to make a pizza that gets a lot of attention: at the International Pizza Challenge in 2007, 2009, and 2012, the pizzeria took home prizes in the nontraditional pizza category for the unorthodox toppings its chefs paired with that base. Now they bring that creativity to Goodfella’s every day, with ingredients that include roasted rosemary potatoes, roasted-pepper-cream sauce, and peas, just some of the toppings on the 12 specialty pies. Alternatively, diners with their own visions of the ideal pizza can opt instead to create their own combinations. Pizza aside, the Goodfella's Bayonne's menu includes Italian and American classics such as homemade cheese ravioli and 16-ounce steaks seared in a brick oven at 900 degrees, the same temperature required to melt potatoes back into vodka.
