Nicks is absolutely delicious! We went just the other day and had a wonderful meal. Head over here to get $40 to spend there for $25 (this popular Groupon is BACK!). The bolognese sauce is out of this world!
Check out the details:
“The Fine Print
Promotional value expires 60 days after purchase. Amount paid never expires. Cannot be used for takeout orders. Cannot be combined with wine specials. Not valid with split checks. Limit 6 per person, may buy 1 additional as gift(s). May be repurchased every 30 days. Limit 1 per visit. Limit 1 per table. Not valid toward gratuity. Valid for dine-in only. Not valid with other offers or promotions. Not valid for happy hour specials. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services. Offer is not eligible for our promo codes or other discounts.
About Nick’s Italian Restaurant
There’s a reason Nick’s Italian was voted Best Italian Restaurant by Scottsdale Airpark News magazine in 2009 and by Scottsdale Life magazine in 2003. For more than 15 years, the institution has been serving housemade pastas, pizzas, and seafood dishes that taste straight out of Italy—but that’s not to say the restaurant has gone unchanged over that time. In the years since it started, Nick’s has grown to three locations, each of which brings something special to the table. Read on to learn what you can find at each:
- Nick’s at Frank Lloyd Wright: The flagship location keeps it casual with family-style eats and a family vibe. Here, you can pair a ricotta and mozzarella calzone with a beer or a plate of pesto penne with a glass of wine.
- Nick’s at Pima: The more upscale of the three, this Nick’s makes itself a great date-night spot thanks to dishes such as scallops romano and veal chops followed by a shared dessert of housemade tiramisu.
- Nick’s at Tatum: A large patio, daily sangria, and atmosphere laced with laughing gas make this location a great site for socialization. While soaking up the evening breezes, share a Mediterranean pizza, topped with feta, spinach, sun-dried tomatoes, artichokes, and kalamata olives.”