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The Basics: Davio's - Boston restaurant information

Davio's - Boston

75 Arlington Street
Boston, MA 02116
617-357-4810

Davio's - Boston restaurant information
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In their spacious digs in the Paine Furniture Building in Park Square, Davio’s, Boston’s only Northern Italian Steakhouse, offers an extensive menu of the finest seafood and the best meats available. With its high ceilings, majestic columns and floor to ceiling windows overlooking Arlington and Stuart Streets, the dining room’s urbane sophistication remains true to the integrity of this landmark Back Bay space.

The 9,000 square foot space also features an enormous display kitchen complete with an in-house bakery, a temperature-controlled wine room housing more than 300 bottles, and a myriad of private dining rooms for parties from ten to 100.

News and Events at Davio's - Boston restaurant

Twenty Top Burgers Battle it Out
After a lengthy voting process, the 20 finalists for Boston Magazine’s Battle of the Burger are finally set.

Davio’s CEO Shares His Secrets
As the CEO of Davio’s, Steve DiFillippo has a lot of stories to tell from a lifetime in the ...

And May the Best Burger Win
The Battle of the Burger is already underway – be sure to log on and vote for your favorite preparation of ...

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75 Arlington Street, Boston, MA 02116
617-357-4810
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by Chef Rodney Murillo

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Dictionary
 
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Beurre blanc
1. noun A thick sauce of butter, white wine and vinegar.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Chanterelle
1. noun A wild and nutty mushroom with a trumpet-shaped head.
Choucroute
1. noun French-style sauerkraut, cooked with goose fat, onions, white wine, and juniper berries or caraway seeds.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
Foie gras
1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Pancetta
1. noun Cured Italian bacon.
Panna cotta
1. noun Egg-less Italian custard.
Pâté
1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
Pâte
1. noun French for dough, paste or batter.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Quinoa
1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Semolina
1. noun Very coarse flour used to make pizza and bread. Also refers to rounded parts of wheat used to make a pudding of the same name.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.

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