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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

Community Servings' LifeSavor 2012
The Langham Hotel once again hosts Community Servings' annual benefit gala, LifeSavor, now in its 20th year.

Make Ravioli with the Best of ‘Em
Learn the secrets of Northern Italian cooking at Davio's next class, scheduled for Saturday, June 2nd.

Get Your Tickets for Chefs in Shorts
June 22nd may seem a ways off but your savvy, foodie friends are already reserving their spots at this year ...

Stephen Brown

Chef at Davio's - Boston

Chef Stephen Brown at Davio's - Boston

Chef Stephen W. Brown, who has worked with many of the prominent chefs in the area including Moncef Medebb, Daniel Wisel, and Todd English, has more than twenty years experience in kitchens throughout Cape Cod, Boston and Atlanta.

A 1981 graduate of the Culinary Institute of America in Hyde Park, New York, Brown has spent much of his career in the fine dining restaurants of Cape Cod and Boston. He began his career at Ciro and Sal's in Provincetown. He then opened Aesop's Tables in Wellfleet with Consulting Chef Moncef Medebb. In 1984, he moved to Boston and worked with Daniel Wisel at Devon on the Common then with Todd English at Michela's. In 1988, he assumed the position of Head Chef at Davio's on Newbury Street where he stayed until moving to Atlanta to run Sfuzzi during the 1996 Olympic Games.

In 1997, Brown returned to the Boston area to run the revamped kitchen at Via Lago in Lexington. After gaining valuable experience throughout the industry, Brown returned to a job he truly enjoyed at Davio's on Newbury Street in 2001.

When Davio's made the move from their cozy Newbury Street kitchen to their current digs on Arlington Street, Brown jumped at the chance to assume the role of Co-Executive Chef with Eric Swartz.

"The kitchen at the new Davio's Boston is exciting," says Brown. "In addition to a brand new top-of-the-line full kitchen, we also have a full in-house bakery, and a wonderful homemade pizza station. The space is unbelievable when compared to the cramped quarters at the Newbury Street location; we can actually move around without bumping into one another. I love it here!"

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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.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
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.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
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.
Mâche
1. noun Dark, tangy greens used most often in salads.
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.
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.
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.