A pizza can host any combination of toppings, from pepperoni and sausage to pineapple and a big, floppy steak. Personalize your pie with this Groupon.
$20 for $40 Worth of Italian Cuisine for Two or More
The menu includes steamed Atlantic mussels with your choice of sauce ($9.95), penne tossed with prosciutto and cracked-pepper cream sauce ($15.95), and a specialty pizza topped with feta cheese, black kalamata olives, spanish onions, and tomatoes ($11.95 for a small, $19.95 for a medium).
Candlelight casts an untroubled glow across the basement dining room of Tomavino's. The cozy den surrounds diners with exposed brick and stone walls from the late 19th century, which reverberate with the gentle sounds of an in-house pianist on weekends. The romantic ambiance befits owner Tom Vacon’s Italian cuisine, which he lovingly crafts with ingredients sourced from local suppliers.
Specializing in pizza, Tom bakes his 10 small or medium specialty pies with a deftly balanced blend of ingredients. He also leaves the gustatory decision-making up to diners who can customize their own pizza with toppings such as fontina cheese and housemade meatballs. Housemade meat sauce douses plates of spaghetti, one of six pasta dishes, which also includes the lobster, scallop, and mussel medley of the fruiti de mari, named for the aquatic creatures considered fruit in a shark’s diet. Classic cocktails, liquor-infused specialty coffee, or imported wine complement each sauce-soaked bite, and housemade cheesecake or organic gelato ends meals on a sweet note.
89% of 74 customers recommend
“We had a great time and will recommend you to others and come back some time.”
“Great dinner and will definitely recommend.”
“Service is also consistently good... not polished or brilliant but solidly good. This is one of our standbys restaurants... keep up the quality product and service...”
“Service is also consistently good... not polished or brilliant but solidly good. This is one of our standbys restaurants... keep up the quality product and service folks and we will continue to return again and again.”