What You'll Get
Italian cooking has survived many trials and tribulations, such as the 1996 scandal over the introduction of quadrilateral meatballs, and the shortage of angel hair during the mohawk fad of 1982. Celebrate the endurance of fine Italian fare with today's deal: for $15, you get $30 worth of Italian cuisine and drinks at Pines of Florence in Adams Morgan.
Through an array of homemade pastas lovingly constructed in a family-style kitchen, Pines of Florence presents an authentic, friendly, and flavorful Italian dining experience. Diners’ teeth can chatter between bites of appetizers such as steamed mussels flexing for attention ($6.95) or fried green peppers lounging luxuriously near a pool of olive oil with a gaggle of Italian herbs ($6.95).
More than 15 homemade pasta dishes elbow for table space, including the spinach ravioli ($11.95) and fettuccini alfredo with chicken, which catches its breath after a full can-can routine performed with parmesan and cream sauce ($12.95). Pines of Florence's talented chefs prepare veal in 10 delectable ways, with similarly inspired dishes crafted from fresh seafood, such as the shrimp and scallops ($16.95) served with a choice of marinara or garlic butter sauce. An aerodynamically hearty selection of pizzas and a buoyant arsenal of subs complete the cornucopia of Italian fare.
The Fine Print
Promotional value expires Sep 3, 2011. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Limit 1 per visit. Dine-in only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Pines of Florence
Wood-paneled walls and small floral accents in Pines of Florence's dining room evoke the familiar home of a childhood friend. The air is perfumed with the scent of warm, authentic Italian fare that emerges from the restaurant’s kitchen on plates large enough to share with friends or your own family. The attentive chefs mix, roll, and churn fresh fettuccini noodles, ravioli shells, and gnocchi that they ladle in freshly made red and white sauces. The chefs let tender pasta stand alone in its al dente glory or serve it alongside clams or carefully chosen cuts of chicken, eggplant, and veal. After dinner, patrons can lift a generous chocolate cannoli to their ears to hear the sound of Italy’s famed mascarpone-cheese ocean.