All reviews are from people who have redeemed deals with this merchant.
Reviewed April 3, 2012
Reviewed February 15, 2012
Reviewed February 12, 2012
What You'll Get
To function properly, the human body requires a steady stream of nutrients, sunlight, and compliments from other species about its opposable thumbs. Use your bendable digits to provide yourself with nutrients with today’s Groupon: for $7, you get $14 worth of Italian and Mediterranean cuisine at Il Ponte Cafe.
The chefs at Il Ponte Cafe build an edible bridge over the Mediterranean Sea with a menu of savory Italian pastas, kebabs, and grilled entrees. Hummus, a creamy garbanzo-bean dip, presides over soft pita slices and pita crisps ($5.25), and the fattoush salad casts off parsley, tomatoes, onions, pickles, olives, pita crisps, and feta cheese into a leafy lagoon of romaine and iceberg lettuce ($6.50).
Mounds of grilled chicken, red bell peppers, onions, provolone, and pesto lay dormant between two pieces of focaccia bread in the chicken-pesto panini ($6.95), and gyros, made with beef or lamb and marinated with Greek spices ($6.95), offer better handheld sustenance than the ratatouille, a rustic Italian vegetable dish served on penne rigate pasta with marinara sauce, cheese, and a side of garlic bread ($7.95). Grilled kebabs dance through the dining room wearing costumes of chicken, beef, lamb, or shrimp supported by a chorus line of fattoush salad, hummus, and pita bread ($9.95–$12.95). Entrees include the herb crusted salmon, a fresh, grilled Alaskan salmon topped with lobster sauce ($13.95). Il Ponte Cafe plans to add new menu items in the coming weeks.
The Fine Print
Promotional value expires Jan 31, 2012. Amount paid never expires. Limit 1 per person. 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 Il Ponte Cafe
Il Ponte Cafe’s chefs bake a bridge between Italian classics and the flavors of the greater Mediterranean. Herb-crusted salmon basks in rich lobster sauce, seared atop a grill until patterned with perfect lines or a cross-hatched portrait of the chef. The spears of kebabs thrust through both land and sea meats, accompanied to the table by freshly made hummus, and a lively fattoush salad casts off parsley, tomatoes, onions, pickles, olives, pita crisps, and feta cheese into a leafy lagoon of romaine and iceberg lettuce.