All reviews are from people who have redeemed deals with this merchant.
What You'll Get
The best sauces, like the best imaginary friends, are rich and from the Mediterranean. Dine alone or with Esmeralda the railroad tycoon with this Groupon.
$20 for $40 Worth of Italian Fare
Along with specials that showcase chef Alex Cormier’s experience in the kitchens of four-star restaurants, this popular Italian spot anchors its menu with staples such as shrimp linguine ($24), penne vodka ($16), and eggplant parmesan ($17). See the full menu.
The Fine Print
Promotional value expires Oct 24, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Dine-in only. Must purchase a food item. Must use promotional value in 1 visit. Not valid on 4/28/12, 4/29/12, 5/13/12, 6/17/12. Reservation required for parties of 4 or more. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Rick's Restaurant
After successfully preparing 12 grilled quail for a prince, one commands a certain amount of respect in the culinary trade. This was, in fact, part of Alex Cormier’s daily duties as personal chef to prince Bandar bin Sultan of Saudi Arabia, a gig he held during the prince's visit to the United States. Perhaps even more impressive than his part-time brush with royalty, Cormier once stood at the helm of his own restaurant, Alex on South, where his reputation for artful, elegant French fare took off and his culinary star shone brighter than ever over the Atlantic seaboard.
After closing his restaurant and completing stints in various other four-star kitchens, Cormier journeyed to Rick's, which had already achieved local fame for its standout Italian fare. In his temporary role as executive chef, Cormier saw a reflection of himself in the restaurant’s base menu of Italian favorites, and it was not long before he took over in a permanent role. Today, he continues the tradition of fine Italian cuisine that has kept Rick’s on the map for more than a decade, occasionally drawing on his own experiences to pepper the menu with European and Asian influences or dazzle his fellow chefs with onion-ring volcanoes.