All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Restaurants are where we celebrate special occasions, from graduating law school to quitting a corrupt law firm to take justice into your own hands. Make every occasion special with this Groupon.
Choose Between Two Options
$29 for a three-course dinner for two with wine on Sunday–Thursday (up to a $79.95 total value)
$29 for a three-course dinner for two on Friday or Saturday (up to a $64.95 total value)<p>
Each meal includes:
- One appetizer, antipasto, soup, or salad (up to a $14 value)
- Two entrees, such as lamb shank braised in red wine, gnocchi in a rosé sauce, or a wood-fired pizza topped with sun-dried olives and goat cheese (up to a $22 value each)
- One dessert, such as housemade tiramisu, cheesecake, or a crepe filled with ice cream, raspberry coulis, and Belgian chocolate (up to a $7.50 value)<p>
Weekday meals also include one drink, beer, or wine per person (up to a $7.50 value each), or diners may trade in both their drinks for an additional appetizer (up to a $14 value). See the full menu.<p>
The 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, 2 for tables of 4 or more. Valid only for option purchased. Reservation required. Dine-in only. Not valid for carryout. Must use promotional value in 1 visit. Not valid on 2/14, 5/12, or 6/16/2013. Not valid for Group dining menus. Valid only at listed locations. Extra fee for Piatto Per Due, Antipasto Piazzetta, Veal Chop, Grigliata Di Pesce, Zuppa Di Pesce or drinks above $7.50. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Piazzetta Trattoria
The chefs at Piazzetta Trattoria know that you can’t make great dishes out of mediocre ingredients. That’s why they take special care when picking out the organic spices and vegetables they combine with the meat they butcher in-house. By keeping a close eye on the sources of their food, cooks are able to build superior pastas and thin-crust pizzas without relying on ingredients shipped to them in tins by kindly grandmothers. Delicate flavours of rosé, gorgonzola, or tomato-basil sauces spread over housemade pasta, and herbs and wine sauces enhance the flavours of braised lamb and seafood. The wood-burning oven adds a slightly charred crunch to pizza crusts, creating a dark contrast to the light flavours of roasted bell peppers, crumbles of goat cheese, and deli meats that top the tomato-sauce base.