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Scouring New York City for that authentic Italian food that hits the spot?  Search no further. Padre Figlio, an Italian steakhouse meaning “father-son” in Italian and owned by Antonio and Mario Cerra, proves the import of paternal care in the loving attention with which food such as homemade lobster ravioli or pillowy gnocchi is not only prepared but also presented.

Transport yourself to Sicily with delectable Italian pastas, seafood and steak at Padre Figlio. Today’s scoop gets you $50 credit good towards food and alcohol for a mere $20. That’s 60% off! In addition to an extensive wine list of whites and reds, comes the mouth-watering menu. For those bold New Yorkers who have a sense for culinary adventure, don’t miss the Canadian wild boar in a limoncello reduction or ostrich filet mignon; and for those who prefer the wholesome, hearty Italian meal, you’ve come to the right place. Padre Figlio offers a wide selection of Italian fundamentals, from homemade bufala ricotta and spinach ravioli in fresh tomato and zucchini sauce to its specialty meats like Piementose beef and filet mignon with portobello al balsamic.

Located a hop, skip and block away from Grand Central, Padre Figlio is a perfect for New Yorkers to share an intimate meal with their families, or even a table for two overlooking the glass-enclosed Etruscan garden for a romantic Valentine’s Day date. Padre Figlio’s interior is as impressive and regal as its food, with plush, red velvet walls and cast iron chandeliers. Its crowning jewel, however, is its brilliant chef, Alberto Argudo, who previously held residency at restaurants such as Campagnola and Il Mulino in NYC. Alberto Argudo’s extraordinary talent is proven in his diverse range of entrees- from succulent Italian meats to scrumptious seafood and to homemade pastas. Furthermore, Padre Figlio features live music on the weekends in the newly renovated “Piano Room” to truly invoke the cherished feelings of a warm, Italian evening. So come live a midwinter night’s dream in Italian at Padre Figlio and indulge yourself at this fantastic discount!

Buzz Around Town

“Padre Figlio is a great restaurant with delicious food and an awesome atmosphere. I shared the porterhouse which was juicy and cooked to perfection, along with some of the best baked clams I have ever tasted.” – ilan8860, Zagat“Excellent food, unmatched service. The 20 food rating doesn’t do this place justice. Every time I dine here I walk away anxious to return. Fresh, creative Italian dishes inspired by the father-son team – who do an amazing job of welcoming their guests with warm, attentive service. My favorite dish is a jumbo shrimp fra diavolo over homemade black linguine that literally melts in your mouth. Affordable pre-fixe lunch with an array of choices.” - mdupree a, on Zagat

“This place is amazing. I look at it as a treat to go there and a neighborhood gem. This has been a nice addition to a struggling restaurant area. The Italian beef (piedmontase) is to die for, and the Branzino in the tomato dill sauce is sick.  It’s ran by a father and son duo who are very smart and crisp in their descriptions of the food.  It’s a great place that no one knows about, go there and surprise your date.” – Matthew K., Yelp

“There is something about Padre Figlio, which just tells you they know what they are doing. It starts with the hostess, who greets you by name even though you have never been there before and have not announced yourself. The Maitre D’ proceeds to announce the voluminous specials of the day, including the ingredients and the method of preparation…just so. We were not interested in just beef, I wanted to see what the chef can do and even this jaded New Yorker was impressed. Some of us started with a wonderful tricolor salad topped with slivers of Romano cheese. I had a pickled eggplant and mushroom mélange wrapped in radicchio with gobs of freshly made buffalo milk mozzarella, still warm and silky smooth. Ah…yes. Pasta is the reason for Italy’s existence and my judgment is strict and unforgiving. I am not sure what they called my dish. It was a variation of Spaghetti Matricana. Home made spaghetti perfectly al dente, with pancetta (unsmoked bacon), onion, and garlic with slices of filet mignon in an excellent tomato sauce topped with ricotta. The serving was so large, I canceled my next course. Also at the table was home made lobster ravioli with large chucks of lobster and a perfectly grilled Mediterranean sea bass.” - dshapusa, Citysearch