What You'll Get
Sharing was invented by parents worn out by trick-or-treating and stockpiling birthday ponies. Reap its dividends with today’s Groupon: for $15, you get $30 worth of tapas and drinks at Vinoco Wine Bar & Tapas Restaurant in Mineola.
Vinoco Wine Bar & Tapas Restaurant somersaults whimsically styled bites of Mediterranean and Asian flavors onto small plates to create a dynamically shareable dining experience. Chef Alberto Vega honed his knives under celebrity hash-slinger Mario Batali before crafting the eclectic lunch and dinner menus to reflect a veritable fusion of world cuisines. Intercontinental morsels range from succulent pork belly wrapped in tender Asian bao ($10) to crisp lump crab cakes suspended over coconut-creamy piña colada shooters ($9 lunch, $11 dinner). Tasting portions transmogrify adult-size diners into giants striding the culinary oceans, devouring wonderlands of paprika-dusted spicy potatoes a la brava ($7 lunch, $8 dinner) and crashing monster forks into meatball and asiago-cheese mountains ($7 lunch, $8 dinner). Full-size entrees sate full-size appetites without dimensional distortion, including green-pea-peppered Vinoco paella, strewn with delectable oceanic jewels such as calamari, mussels, clams, and chicken ($10.50 lunch, $18.75 dinner).
The Fine Print
Promotional value expires Jan 7, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as gift. Limit 1 per table. Limit 1 per visit. Dine-in only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Vinoco Wine Bar & Tapas Restaurant
The chalkboard that wraps around the top of Vinoco's bar greets customers with the daily specials, wine flights, and empanadas of the day not listed on the regular menu, which itself boasts tapas dishes and entrees representing Spanish, Italian, Greek, Pan-Asian, and Latin American flavors. The New York Times awarded the intimate eatery its top rating, raving that the selections are "head and shoulders above the usual tapas-bar clichés." Chef Carlos Roman—originally from Peru, according to the New York Times —prepares complexly flavored dishes such as rock-shrimp quesadillas with paprika, mango salsa, and monterey cheese. Taking cues from its food-bearing counterpart, the wine list culls wines and sangrias imported from Europe, Australia, and South America that can be purchased by the bottle or poured into glasses.