What You'll Get
Choose Between Two Options
- $37 for $60 worth of Italian cuisine for two or more
- $79 for $120 worth of Italian cuisine for four or more
The menu includes fettuccine with housemade bolognese sauce , veal scaloppine sautéed with san marzano tomatoes, garlic, and oregano, and jumbo shrimp scampi sautéed with fresh garlic and tossed with a lemon wine sauce.
The Fine Print
Promotional value expires Nov 30, 2014. Amount paid never expires. Must purchase 1 food item. Reservation required. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. Dine-in only. Not valid for carryout. Not valid for delivery. Not valid for catering. Must use promotional value in 1 visit. Dinner only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Sette Bello Ristorante
Sette Bello Ristorante's chef and owner, Franco Filippone, moved with his family from Palermo, Sicily, when his father decided to open a restaurant in upstate New York. There, Franco learned the ins and outs of the industry before eventually setting out to work in upscale restaurant kitchens throughout Fort Lauderdale. Now, at Sette Bello, he's put his eye for detail and impeccable culinary skills to use—and the results have paid off. The spot has been awarded the American Academy of Hospitality Sciences' Five-Star Diamond Award and two awards of excellence from Wine Spectator magazine. Franco has also been named the official celebrity chef for the inaugural The Moody Blues Cruise, and is featured in 2012 America's Top Restaurant Recipes.
Inside the dining room, elegant cream columns uphold arched walls, and caramel-tinted lighting bathes the white-draped tables in a warm glow. The tables are topped with prawns wrapped in pancetta, pan-fried veal chop Milanese, and jumbo shrimp scampi. Bustling between tables, the wait staff tends to diners' needs, whether they'd like their glasses refilled or their beards fluffed. The New Times even dedicated an entire article to the "truly great service" at Sette Bello, writing that, "The servers here are craftsmen in the same way that the restaurant's owner, Franco Filippone, is a chef."