Raffi's On Fifth


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In a Nutshell

Raffi Denerdjian fuses French, Italian, Middle Eastern & Spanish flavors to craft grilled rib eye steak & lamb chops sided with couscous

The Fine Print

Promotional value expires Jan 23, 2013. Amount paid never expires. Limit 3 per person. Limit 1 per table. Dine-in only. Valid only for option purchased. Not valid on 2/14/12, 4/8/12, 5/13/12, 12/24/12 or 12/31/12. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

There are two ways to a person’s heart: the first is through the stomach, and the second is through a complex series of hamster tubes. Take the easier route to your ticker with today’s Groupon to Raffi’s On Fifth in Naperville. Choose between the following options:

  • For $25, you get $50 worth of Mediterranean-fusion fare for dinner.
  • For $10, you get $20 worth of Mediterranean-fusion fare for lunch.<p>

At Raffi’s on Fifth, owner Raffi Denerdjian borrows from French, Italian, Middle Eastern, and Spanish cuisines to craft a menu of Mediterranean-style dishes. Rice, pine nuts, and currants nestle into grape leaves ($6.95 dinner; $4.95 lunch) as an appetizing prelude to salmon ($19.95 dinner; $13.95 lunch) and rib eye steak ($24.95 dinner; $16.95 dinner), both flame-kissed by a coquettish grill, and lamb chops ($27.95) flanked by couscous, basil paste, and natural jus.

Rice pilaf and a house green salad accompany lunchtime sandwiches⎯including sautéed lamb pressed between bread with bell peppers and tomato ($8.95)⎯that fill tables underneath a 40-foot ceiling flanked by exposed-brick walls. Raffi’s industrial interior is awash in Middle Eastern accents, including rugs, paintings, and retired genies wishing for leftovers.

Raffi’s On Fifth

At Raffi's on 5th, chef Silverio Rodriguez alchemizes the cuisines of France, Italy, Spain, and other Mediterranean countries into a one-of-a-kind menu. A chandelier illuminates the exposed-brick walls and Middle Eastern rugs that feed eyes, while fork tines dive into steak, pasta, and seafood dishes. By marrying the cuisines of different cultures, chef Silverio paves the way for unique food pairings—meals may travel from an appetizer of goat-cheese fondue to an entree of lamb kebabs or a daily rotating pasta entree complemented by a sprawling wine list and periodic passport checks. The restaurant also presents catering options for feeding up to 500 people.

Customer Reviews

Everything we had was very good; tabuleh, lamb kabobs.
Janice M. · October 4, 2012
Great place, very friendly, unfortunately it's closing this week.
Kevin S. · September 24, 2012
They are the best restaurant in town. Food and service is wonderful. No parking issues is an added bonus.
JILL H. · September 17, 2012

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