All reviews are from people who have redeemed deals with this merchant.
Reviewed June 14, 2013
Reviewed May 19, 2013
Reviewed May 18, 2013
What You'll Get
Almost as pleasurable as a restaurant’s food are the little rituals that go along with it: perusing the menu, anticipating the meal, and hiding under the table and grabbing passing waiters by their ankles. Drink in the whole experience with this Groupon.
Choose from Six Options
$55 for dinner for two, valid Saturday (up to a $117 total value)
$55 for dinner for two, valid Sunday–Thursday (up to a $117 total value)
$55 for dinner for two, valid Friday (up to a $117 total value)
- Two appetizers or salads (up to a $14 value each)
- Two entrees (up to a $28 value each)
- One dessert (up to a $9 value)
- Two glasses of wine (up to a $12 value each)<p>
$99 for dinner for four, valid Saturday (up to a $221 total value)
$99 for dinner for four, valid Sunday–Thursday (up to a $221 total value)
$99 for dinner for four, valid Friday (up to a $221 total value)<p>
- Four appetizers or salads (up to a $14 value each)
- Four entrees (up to a $28 value each)
- Two desserts (up to a $9 value each)
- Bottle of wine (up to a $35 value)<p>
Diners can peruse an extensive dinner menu and sample entrees such as marinated and grilled Cornish hen—rubbed in herbs and spices—while enjoying a glass of Napa Cellars’ merlot or a bottle of Australia’s Wyndham Bin 555 Shiraz. Meals start off with appetizers such as the buffalo mozzarella layered with grilled eggplant and salads such as baby arugula with pear, endive, shaved parmigiano, and walnuts. Desserts such as pizza al cioccolato cap off meals.<p>
The Fine Print
Promotional value expires Apr 24, 2013. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. Reservation required. Not valid for Costolette Di Agnello, Bistecca Alla Griglia, or Costoletta di Vitello Valdostano entrees. Valid only for dinner. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Pranzi Ristorante & Enoteca
Executive Chef Carmine Paglia’s culinary techniques are hard to emulate, but they are no secret. Visitors can glimpse Chef Paglia and her culinary team at work in Pranzi Ristorante & Enoteca’s partially open kitchen as they craft dishes such as delicious gnocchi or cozze posillipo with mussels in a white-wine tomato broth. Chef Paglia came to the Italian kitchen after a stint at Polpo in Greenwich, Connecticut; now he caters to Pranzi Ristorante & Enoteca patrons by preparing oven-baked pizzas with toppings such as fresh ricotta cheese or baby clams, drizzled organic salmon in limoncello sauce, and grilled prime-shell steak.