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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

Seafood 101 at Davio’s
Learn the ins and outs of seafood preparation at Davio’s next Saturday cooking class.

Mark Your Calendar for Chefs in Shorts
Save the date for this year’s Chefs in Shorts on Friday, June 14th.

Dine Out and Help
Restaurants all over the Greater Boston area are lending a hand to those affected by Monday’s Marathon tragedy.

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Chefs

at Davio's - Boston

 

Chef Rodney Murillo
Chef Rodney Murillo, originally from Costa Rica, moved to Boston in 1990 when he was ...

Chef Stephen Brown
Chef Stephen W. Brown, who has worked with many of the prominent chefs in the ...

Chef Eric Swartz
Chef Eric Swartz, originally from Plymouth, Massachusetts began his culinary career at a young age, ...

Pastry Chef Tom Ponticelli
In addition to running the bakery at Avila Modern Mediterranean, Tom Ponticelli is also the ...

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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.
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.
Chorizo
1. noun Crumbly, spiced pork sausage.
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.
Haricot vert
1. noun A green string bean with French attitude.
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.
Romesco
1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
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.