Inviting somebody to break bread is an act of hospitality, like when a strongman breaks his door in half so you can come inside. Share a meal with this Groupon.
Choose from Four Options
- $35 for one appetizer and two entrees for two, valid Friday–Saturday (up to an $80 value)
- $35 for one appetizer, two entrees, and one dessert for two, valid Tuesday–Thursday (up to an $88 value)
- $65 for two appetizers and four entrees for four, valid Friday–Saturday (up to a $160 value)
- $65 for two appetizers, four entrees, and two desserts for four, valid Tuesday–Thursday (up to a $176 value)
The constantly changing menu includes appetizers such as deep-fried calamari and artichokes or dry-cured parma ham with buffalo mozzarella. Entrees can include lamb chops with thyme and lemon and veal escalope sautéed in butter with grilled oyster mushrooms.
Trained at Italy's Villa Santa Maria culinary school, Chef Gino Marchetti sharpened his world-class culinary skills in restaurants throughout Europe and North America. Since settling down at Ristorante Boccaccio more than 20 years ago, he has constantly updated his menu to highlight each season's freshest ingredients. His dinner entrees often start with meats such as seared Atlantic salmon and grilled veal chops, to which he adds gourmet garnishes and Italian seasoning sauces.
Marchetti also channels his Italian heritage into the restaurant's popular theme nights, which each spotlight a particular Italian region and its cuisine. An eloquent serving staff is managed behind the scenes by Joseph Cosentino, whose commitment to customer satisfaction led him to some of the area's top-rating dining spots. At Ristorante Boccaccio, he leads of a team of servers who pour exclusively Italian wines in the dining area, where red carpets complement wall-sized paintings of the Italian countryside and its naturally-occurring lakes of marinara sauce. Click here to receive a bi-monthly newsletter.
What some people are buzzing about:
86% of 432 customers recommend
“The service was attentive and very professional. The food was delicious.”
“Keep up the great work in the kitchen and at the table”