All reviews are from people who have redeemed deals with this merchant.
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.