NEW YORK—Davio’s Northern Italian Steakhouse opened its Manhattan location on Nov 13. It’s adjacent to the Grand Central Station.
Run by General Manager Doss Posey and Executive Chef Chad Brown, Davio’s Manhattan serves an array of seasonally-inspired Italian cuisine such as homemade pasta, fresh salads and prime aged Brandt beef.
Appetizers include Baked Shrimp with celery, cacciuco sauce and black currant croquant; and Organic Roasted Mushrooms with duck egg and shaved ricotta salata.
Must try dishes include the homemade pasta, Farinacei; the Capellacci with slow-roasted squash, amaretti cookie and walnut cream sauce; Cauliflower Risotto with matsutake mushrooms (with a white truffle supplement available) and Tagliatelle Bolognese with braised veal, beef, pork and tomato sauce.
One of its signature dishes is the Wild Striped Bass with pancetta, broccoli rabe, tangerine, bagna cuda and sunchoke.
Another notable item is the Organic Chicken made with with salsify, spinach, tomato and Sherry brodo.
A Carne and Pesce a la carte section also accompanies the variety of entrees, featuring prime aged Brandt beef such as the 8 oz. Center Cut Filet Mignon, 14 oz. Prime Natural New York Sirloin, and 18 oz. Porter House Veal Chop.
Its lunch menu features varieties of Antipasti, Insalate, Farinacei, Panini, and Caserecci.
Sommelier Chris Sweet is behind Davio’s Northern Italian Steakhouse beverage menu, which includes a selection of 425 wines sourced from Italy, France and the U.S.
Davio’s also offers four private dining spaces; one on the main dining room floor for 40 guests as well as a 75-seat outdoor enclosed roof deck on the 27th floor that can separate into rooms.
Davio’s Manhattan
451 Lexington Ave. at East 45th St.
212-661-4810
www.davios.com
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