All reviews are from people who have redeemed deals with this merchant.
What You'll Get
A meal with friends soothes the soul, much like a mother's hug or a movie about brave dogs learning to read. Enjoy a feel-good feast with today's Groupon: for $20, you get $40 worth of authentic Italian cuisine at Rocco's Capriccio.
Nestled in Little Italy, the kitchen of Rocco's Capriccio buzzes with savory Italian dishes crafted by Chef Rocco Gargano, a culinary veteran from Matera, Italy. Fresh fish from around the globe converge on a menu aswim with salmon and shrimp specialties to meet standards such as linguine bolognese ($16.95) and pollo parmigiana ($17.95). A delicate cut of filet mignon stands up under a decadent blanket of prosciutto, fontina cheese, and cream sauce in the house specialty filetto di Gargano ($29.95). The cocktail list overflows with more than a dozen dessert-appropriate martinis made with sweeteners such as limoncello and Godiva chocolate liqueur ($9.95), along with coffee drinks enriched by rum, Baileys, amaretto, whipped cream, and gourmet caffeine ($8.95). An exhaustively researched and described wine list slakes mid-meal thirst with mainly Italian nectars chosen by humanely treated, free-range sommeliers ($8/glass; $32–$88/bottle).
The Fine Print
Promotional value expires Jul 25, 2012. Amount paid never expires. Limit 2 per person. Limit 1 per table. Dine-in only. Must use promotional value in 1 visit. Valid only for dinner, from 4PM-10PM. 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.