By W.A. Muller
Located adjacent to Grand Central Station, it is the newest addition to the Davio’s Northern Italian Steakhouse restaurant group by Chef/Restaurateur Steve DiFillippo. Under the leadership of Executive Chef Chad Brown (Del Posto) and General Manager Doss Posey, Davio’s Manhattan serves an array of carefully sourced and seasonally inspired Italian cuisine featuring homemade pasta, fresh salads and prime aged Brandt beef. Gracious hospitality and an attentive dining room staff provide every guest an exceptional experience.
The extensive breakfast, brunch, lunch and dinner menus, created by the culinary team, offer guests elegant Northern Italian fare. Dinner options include appetizers like Baked Shrimp with celery, cacciuco sauce and black currant croquant and Organic Roasted Mushrooms with duck egg and shaved ricotta salata. Featured amongst a selection of fresh Insalate is Chicory Salad with radicchio, endive, chives, Gorgonzola and apple cider vinaigrette. Farinacei, homemade pasta, play an integral role on the menu just as they do in Italy: 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 are some of the many offerings. Signature main items include Wild Striped Bass with pancetta, broccoli rabe, tangerine, bagna cuda and sunchoke; Organic Chicken with salsify, spinach, tomato and Sherry brodo and Australian Lamb Rack with roasted lamb neck, escarole ragú and cannellini beans. A Carne and Pesce a la carte section also accompanies the variety of entrees, featuring prime aged Brandt beef such as the 8oz Center Cut Filet Mignon, 14oz Prime Natural New York Sirloin, and 18oz Porter House Veal Chop. An abundant lunch menu features a variety of Antipasti, Insalate, Farinacei, Panini & Pizze and Caserecci, providing locals and tourists alike with an array of options.
Sommelier Chris Sweet is responsible for Davio’s Northern Italian Steakhouse beverage menu, which includes a vast selection of 425 wines sourced from Italy, France and the U.S, many of which are available by the glass. Sweet also crafted a seasonal cocktail menu with some highlights including The First Press, Spring 44 Handcrafted Vodka infused with the essence of Chardonnay grapes and A Forma Di Pera, Calvados and Rye whiskey stirred with an infusion of autumn pear and raw nutmeg syrup.
Davio’s 32-seat bar and lounge is comprised of a comfortable 14-seat bar and contemporary lounge banquettes. A varied menu including Davio’s signature menu items including Philly Cheese Steak Spring Rolls®; Chicken Parm Spring Rolls®; Buffalo Chicken Spring Rolls® and Shrimp Cotija Spring Rolls™; Davio’s Burger with cheddar, onion rings, pickles and steak sauce and Hand-Rolled Potato Gnocchi with mushrooms, basil, and shaved black truffles; is offered in the bar area. •
451 Lexington Ave
New York, NY 10017