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The menu at Davio's Northern Italian Steakhouse melds regional Italian cuisine with prime cuts of beef. Taste Northern Italy in dishes such as the housemade potato gnocchi with organic mushrooms and basil-truffle oil. But you’ll find proteins make their way onto the plate with entrées like the tender, slow-braised short rib perched on a mountain of creamy risotto studded with English peas and covered in port glaze. Sirloin sits on a bed of wilted spinach and gets a tangy kick from a Gorgonzola topping. It isn’t just steak on offer here, though: Grilled sushi-grade tuna, oven-roasted snapper, grilled swordfish and Maine lobster ravioli give other options for main courses.
But don’t let the meaty entrées deter you from the Atlanta restaurant’s appetizers and salads. There are traditional dishes — warm burrata with prosciutto, salumi and country bread; steamed mussels with basil, ginger and a lemongrass broth; and a baby arugula salad with shaved Parmigiano and a simple dressing of olive oil and lemon. The surprising favorite starters are the spring rolls. They come stuffed with buffalo chicken, shrimp cotija and chicken Parmesan. But if you’re going to go the untraditional route, order the Philly cheesesteak roll. The meaty filling isn’t overpowered by the melted cheese that coats it. The cut-up rolls stand in drizzles of spicy ketchup and aioli, and the large lightly battered onion rings hang on top of them like halos.
If you don’t do gluten, you won’t have to avoid this Italian restaurant. Davio’s offers a gluten-free menu that subs brown rice fusilli for pasta in dishes such as a braised veal, beef and pork Bolognese, and applewood-smoked chicken with sundried tomatoes, toasted walnuts and cream sauce. Entrées such as pan-seared scallops with sweet corn and match-stick potatoes as well as a grilled porterhouse veal chop with creamy potatoes, asparagus and a port sauce come sans gluten. There’s also a children’s menu with staples like burgers, chicken fingers, spaghetti and, of course, pizza.
The heavy dishes make it difficult to save room for dessert, but when the waiters wheel the silver dessert trolley your way, it’s hard to say no. A light treat is the vanilla bean panna cotta with seasonal berries. Though if you can fit it in, the white-chocolate-coconut bread pudding slathered with rum sauce is a fitting end to a rich meal.