Rocco's Capriccio

Baltimore

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In a Nutshell

Italian-born chef crafts veal with prosciutto and mozzarella, seared scallops with white wine and sun-dried tomatoes, and other Italian food

The Fine Print

Promotional value expires Oct 24, 2012. Amount paid never expires. Limit 2 per person, may buy 2 additional as gifts. Limit 1 per table. Dine-in only. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

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 this Groupon.

$20 for $40 Worth of Italian Cuisine

The menu includes linguine primavera with seasonal vegetables in tomato sauce ($16.95), chicken alla fiorentina in a white-wine sauce with prosciutto, mozzarella, and spinach ($17.95). Linguine in scampi capriccio tangles with shrimp and fresh garlic in a brandy cream sauce ($22.50).

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.

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.

Customer Reviews

Friendly staff, excellent service from an attentive waiter. Food was superior -- perhaps one of the half-dozen best meals in memory. The ravioli/mushroom/gorgonzola appetizer was spectacular!
Cici S. · October 28, 2012
Food and service was incredible
Deborah S. · October 24, 2012
Had the best meal ever at Rocco's last Saturday night. (I always do whenever we dine at Rocco's!). The food is always SO delcious, and the staff is so friendly! I already cannot wait to go back!!!
Anne S. · October 17, 2012

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