Four-Course Tuscan Dinner for Two or Four; New Year's Eve Option Available at Il Portico (Up to 60% Off)

Center City West

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In a Nutshell

In chandelier-lit dining room trimmed in mahogany, chef Alberto Delbello infuses upscale Tuscan fare with traditional flavors

The Fine Print

Expiration varies. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Valid only for option purchased. Non-NYE options not valid until 1/2/12. Not valid for the purchase of alcohol. Valid only for dinner. Not valid for specials. Not valid 1/22-1/27, 1/29-2/3 or 2/11-2/14. Valid only for prix fixe menu. Reservations required. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

A perfect table setting requires pristine linens and polished cutlery, except at off-Broadway restaurants where waiters set every table in postapocalyptic Vienna. Avoid avant-garde eating with today’s Groupon to Il Portico. Choose from the following options:

  • For $80, you get a prix fixe Tuscan dinner for two on New Year’s Eve (up to a $161.70 value).
  • For $70, you get a prix fixe Tuscan dinner for two (up to a $161.70 value).
  • For $130, you get a prix fixe Tuscan dinner for four (up to a $323.40 value).<p>

Seating for New Year’s Eve will be between 5 and 8 p.m. All options include four courses from the prix fixe menu. Each diner can choose one option listed under each course:

  • First course:
  • Insalata mista—mixed greens with tomato-infused balsamic vinaigrette
  • Insalata caprese—mozzarella cheese, tomatoes, roasted red peppers, olive oil, and fresh basil
  • Carpaccio di salmon—smoked salmon with lemon, capers, and olive oil<p>

  • Second course:
  • Pasta mista—chef’s selection of homemade pasta<p>

  • Third course:
  • Costolette di agnelloa—a rack of four baby lamb chops, grilled with rosemary and trimmed with porcini mushrooms, pearl onions, and a burgundy wine
  • Pesce misto—assorted fish, calamari, and shrimp broiled with chardonnay and topped with bread crumbs and oregano
  • Scaloppine val d’aostana—veal stuffed with prosciutto and fontina cheese in a mushroom sauce
  • Pollo piccata—boneless chicken breast sauteed with white wine and lemon<p>

  • Fourth course:
  • Dessert sampler<p>

Within the ambiance of an upscale spot, trimmed in dark mahogany and illuminated by lavish chandeliers, Il Portico chef and owner Alberto Delbello assembles a menu inspired by Tuscan flavors. Servers swathed in formal attire adorn tables with each guest’s choice of first course, such as insalata caprese, which adds roasted red peppers to the traditional combination of homemade mozzarella, balsamic tomatoes, olive oil, and fresh basil. The chef selects a light sample of homemade pasta to serve as the second course before the third course is whisked to tables. For the main event, diners select from options such as the costolette di agnello—a rack of four baby lamb chops, grilled with rosemary and trimmed with porcini mushrooms, pearl onions, and a burgundy wine. Chefs carefully stuff veal with prosciutto, fontina cheese, and meticulously handcrafted model ships before dousing plates of scaloppini val d’aostana in a light mushroom sauce. Pesce misto’s seafood kickline then dances into mouths with broiled salmon, swordfish, and red snapper, flavored with Italian chardonnay. Evenings end with a sampling of sweets, accompanied by a toast on New Year’s Eve to reward guests for staying up past their bedtime.

Praised by Fodor’s Travel as an “elegant restaurant” where “service is excellent, as is the food,” Il Portico enchants guests with the aromas of freshly baking bread, walls decked in renaissance artwork, and a sizeable Palladian window with picturesque views of Walnut Street.

Customer Reviews

D J. · January 2, 2012
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    Center City West

    1519 Walnut St

    Philadelphia, Pennsylvania 19102


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