All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Eating at restaurants delays the need to go grocery shopping or clear your stolen snowman heads out of the freezer. Keep your secrets on ice with this Groupon.
Choose Between Two Options
$46 for a prix fixe Italian dinner for two (up to a $92 value)
- Two glasses of wine
- Choice of two first courses
- Choice of two second courses<p>
$95 for a prix fixe Italian dinner for four (up to a $188 value) * Four glasses of wine * Choice of two first courses * Choice of two second courses * Choice of four third courses<p>
The Fine Print
Promotional value expires Oct 4, 2012. Amount paid never expires. Limit 1 per person. Limit 1 per table. Valid only for option purchased. Dine-in only. 2-person option valid only for prix fixe menu for two. 4-person option valid only for prix fixe menu for four. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Pizzeria Ortica
Proprietor and chef David Myers has never been a man to cut corners in the kitchen. He honed his attention to detail while working for Chicago's legendary Charlie Trotter and French gourmand Daniel Boulud, and then went on to earn praise of his own, including a Michelin star for his Sona Restaurant in West Hollywood.
At Chef Myers' Italian-spun invention, Pizzeria Ortica, patrons can peer at the open kitchen and watch as his team carefully assembles locally sourced and artisanal ingredients such as crushed tomatoes, fresh mozzarella, cured pork cheek, and fennel pollen. An 800-degree wood-burning oven adds crispy finishing touches to Neapolitan-style pizzas built atop handmade dough, served alongside traditional antipastos and steaming portions of pasta.
A rustically modern interior of exposed white brick and large, glowing overhead lights offers a perfect complement to the restaurant's simple yet gourmet cuisine, as does a selection of Prohibition-era-inspired cocktails. Behind the bar, mixologists muddle fruit and herbs culled fresh from the farmers' market, and then mix them with gins, scotches, and whiskeys.