What You'll Get
The best sauces, like the best imaginary friends, are rich and from the Mediterranean. Dine alone or with Esmeralda the railroad tycoon with this Groupon.
Choose Between Two Options and Two Locations
- $10 for $20 worth of dine-in Italian food
- $50 for $100 worth of catering<p>
Choose between the Arlington and Vienna locations.<p>
A cheese sicilian ($16) or extra-large thin-crust pizza ($15) can take on extra toppings for $1.80 each, including fontina cheese, ground beef, meatballs, spinach, and eggplant. Other menu options include an italian hoagie with prosciutto, capicollo, and salami ($7 for a 7”), a calzone with ham and ricotta cheese ($10), and meaty lasagna ($14). See the full dine-in menu.<p>
Catering options include a half-tray of penne pesto that serves nine ($40), a full tray of lasagna that serves 18 ($90), and a veal parmigiana entree that serves nine ($90). See the full catering menu.<p>
The Fine Print
Promotional value expires Feb 27, 2013. Amount paid never expires. Limit 3 per person, may buy 2 additional as gifts. Limit 1 per table. Valid only for option and location purchased. $20 option is dine-in only. Catering option is carryout only and only valid with catering menu. Not valid for the purchase of alcohol. Must purchase a food item. Not valid for buffet. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Joe’s Place Pizza and Pasta
Joe set sail from Agrigento, Italy with his family in 1970 to land in New York, eventually leaving for Virginia to seek his version of the American dream and opening Joe’s Place. The eatery has been family-run for 34 years, which is long enough to see the art of fashion transform countless times and the art of reading a book stay suspiciously the same. Ovens spill out piles of crispy, thin-crust pizzas adorned with fresh toppings and cheeses—such as the white pizza with fontina and garlic and the seafood pizza with fresh shrimp and clams—and thick layers of dough support sicilian deep-dish pies. Cooks prepare pots of steaming pastas and build specialty subs with stacks of prosciutto, provolone, and capicollo. Members of Joe’s family work in both his restaurants, keeping the authentic Italian recipes in constant use, like the sun, a small percentage of which is also pasta sauce.