Red-Headed Stepchild (Ripasso)


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In a Nutshell

Contemporary Italian-Irish-fusion dishes crafted with house-cured meats and homemade breads go to support youth rugby in Chicago

The Fine Print

Promotional value expires May 15, 2013. Amount paid never expires. Limit 1 per person, may buy 1 additional as gift. Reservation required; subject to availability. Dine-in only. Must be 21 or older with valid ID to redeem alcoholic beverages. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

While most people know that Italy is shaped like a boot, few realize that Sicily is shaped like an island. Explore the world with this Groupon.

$34 for Four Small Plates Paired with Three Craft Beers or Glasses of Wine (Up to $67.95 Value)

Small plates include jumbo seared scallops with a mixed citrus salad topped with herbed vinaigrette ($12), handmade meatballs slow cooked in tomato sauce ($8), and Delaware oysters baked with creamy spinach ($3 each). The plates pair with a selection of craft beers, including Rogue and Goose Island, and a myriad Italian wines. See the full menu and the drink menu.

Ripasso rotates its food and drink menu items frequently, so the dishes and beverages listed above are subject to change.

Red-Headed Stepchild (Ripasso)

Many things have been done for charity, but creating an entirely new restaurant to support a single cause is not usually one of them. From March 12 to April 14, however, Italian restaurant Ripasso is doing just that by unveiling Red-Headed Stepchild, a gourmet eatery that blends Irish and Italian culinary traditions in meals designed to serve a singular purpose: raise money for the youth rugby teams of Chicago. In service of this mission, the typically Italian chefs are creating a menu filled with staples of the Emerald Isle from scratch. House-cured corned beef and sausage and house-baked rye rolls mingle with the restaurants regular deliveries of local ingredients and Italian mandolin solos to create such progressive fusion dishes as corned beef sliders adorned with Carr Valley cheese and poached quail eggs. Craft breweries in the area are even creating signature beers exclusively for the restaurant's fundraising efforts.

Since a portion of all proceeds will be donated to youth rugby, diners who harbor a special fondness for a particular team may request that their money goes to support it. The fundraiser closes with Ruck for the Kids, a battle between celebrity chefs to see who can make a tastier dish and say "aioli" ten times fast.

Customer Reviews

Great service! Our waiter made the night!
Annette P. · June 12, 2013
we had 2 groupons and the rest let us split them and the dishes between the 3 of us which was really great.
Emilee L. · May 9, 2013
Had a great time, intend to come back soon
John P. · April 26, 2013

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