What You'll Get
A romantic dinner by a roaring fire is best enjoyed in a restaurant and not around the neighbor's burning wicker man. Retain your amorous appetite with today's Groupon: for $20, you get $40 worth of authentic Italian dinner fare and drinks at Rocco’s Capriccio.
Chef Rocco Gargano, a native of Matera, Italy, forges a menu that stokes passions for Old World flavors with authentic dishes. Commence dinner with prosciutto di parma imported directly from Italy ($9.95), complementing it with one of six wines available by the glass ($8) to incur the delicious jealous tears of raisin tablemates. The orrechietta con rapini ($17.95) constructs a towering spire of pasta, warm goat cheese, and bread crumbs on a broccoli rabe foundation. Veal dishes sautéed in marsala sauce ($19.95 each) soak up wine’s complex bouquet and ability to dazzle taste buds while nestling seamlessly against toppings such as gorgonzola cheese. A variety of seafood options, including salmon cloaked regally in brandy-cream sauce ($20.95), offer a route to aquatic flavors more direct than Neptune's bus pass.
The Fine Print
Promotional value expires Feb 10, 2012. Amount paid never expires. Limit 1 per table. Dine-in only. Valid only for dinner. Must purchase a food item. Not valid Restaurant Week 8/5/11- 8/14/11 or 9/2/11-9/5/11. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Rocco's Capriccio
Chef Rocco Gargano grew up in Matera, Italy. The son of a farmer, Rocco developed a deep appreciation for fresh, sun-kissed ingredients at an early age. Both father and son relocated to the United States in 1962, and Rocco longed to use his skills in a fine-dining setting.
Now, inside Rocco's Capriccio in Little Italy, Rocco and his kitchen staff filet fresh fish for specialties such as the grouper livornese with a sauce made from freshly chopped tomatoes, capers, and olives. They thinly slice prosciutto and melt shredded fontina cheese into a cream sauce before spreading both across cuts of filet mignon or models in public-service announcements about food fights. The chirping sound of ice against glass drifts from the bar, where mixologists blend dessert-appropriate martinis made with limoncello and Godiva chocolate liqueur, along with coffee drinks enriched by rum, Baileys, amaretto, and whipped cream. An exhaustively researched and described wine list draws heavily on sangiovese, canaiolo, and trebbiano grapes—Italian fruit much like the crops Rocco tended as a child.