I’ve been meaning to make my way over to Davio’s forever now. Finally, after the stars had a brief alignment the other night, I found myself sitting in the dining room with Meesh and the lovely laydays from BostInno ready to get after some dinner.
First impression — pretty fancy, but that was expected after looking at the prices online. Second impression came by way of our server, Tonino, who was so gracious and charming and insightful we were practically begging him to adopt us into his Italian family on our way out. Third impression — sweet Jesus, there’s a lot of good looking stuff on this menu and I haven’t even made it past the antipasti.
Since the menu has an Italian section as well as an entire steakhouse menu, some difficult choices had to be made. One look at the pastas and our inner Italian sides took over. After a couple courses of pastas and such, we could hardly process the idea of eating an entire steak (one of the restaurant’s specialties). Sometimes you just can’t fight the urge for homemade pasta.
The first dish to catch our eye was the Asparagus Ricotta Tortelli…
A newer dish inspired by seasonal ingredients, this came topped with blood orange beurre blanc and shaved parmigiano. It was an instant favorite, along with the Gnocchi which was recommended by Tonino.
The hand-rolled potato gnocchi comes tossed with organic mushrooms, basil and white truffle oil. They were literally out of this world, so melt-in-your-mouth good, I could have eaten bowls and bowls of them, but I’m glad that wasn’t an option.
The fresh Bufala Mozzarella was another insta-fave served with heirloom tomatoes and aged balsamic vinegar. Fresh and light, it was the perfect juxtaposition to these meatballs…
Kobe Beef Meatballs that is. So tender and cheesy they practically fall apart upon contact. Adding cheese at its finest.
The pan seared Jonah Crab Cakes came swimming in a grain mustard beurre blanc. All crab meat, all the time. Also there was hardly any breading which is how we like ‘em.
We were full and almost ready to call it a night, but then the dessert cart came out. Things got a little out of hand after that, as you can see…
Not one but four desserts happened. Clockwise from left we have the Chocolate Toffee Bread Pudding, Panna Cotta and Cannoli over fresh fruit. Everything was great, but the rhubarb tart served with strawberry ice cream really took it to the next level.
I have a seriously strong urge to go back very soon seeing as there’s still 85% of the menu I have yet to experience. It really is a versatile spot and can satisfy someone craving a simple steak or peak the interest of someone more interested in trying out a unique homemade pasta dish. The service is nothing short of fine-dining, and take server’s advice — we loved every one of their recommendations.