Davios North Italian Steakhouse
Address: Phipps Plaza, 3500 Peachtree Rd NE, Atlanta, GA 30326
Phone Number:(404) 844-4810
Hours: BRUNCH:Sunday 12:00 PM–3:00 PM LUNCH: Monday–Saturday 11:30 AM–3:00 PM LATE AFTERNOON: Sunday–Saturday 3:00 PM–5:00 PM DINNER: Monday–Thursday 5:00 PM–11:00 PM Friday–Saturday 5:00 PM–12:00 AM Sunday 5:00 PM–10:00 PM
Wednesday evening I had the pleasure of dining with the Atlanta Food Blogger Society at Davio’s Northern Italian Steakhouse – Phipps Plaza. I was more than ecstatic to accept the invitation for dinner. I have visited Davio’s numerous times, enjoying cocktails on its awesome patio but never dining. I adore my dinners with Atlanta Food Blogger Society – fantastic food with fabulous foodies in vibrant venues.
Eating With Erica with members of The Atlanta Food Blogger Society
Eating With Erica and Steve DiFillippo
Atlanta Food Blogger Society Members Enjoying Dinner
This particular evening we were celebrating the release of Steve DiFillippo’s book, All About the Guest, and were all gifted with an autographed copy. DiFillippo has a more than impressive résumé. He is a restaurateur and owner of the Davio’s restaurant group with locations in Atlanta, Boston, Philadelphia and Foxborough. Additionally, he is owner of Avila’s in Boston and creator of a retail product line of spring rolls packaged, marketed and sold under the Davio’s brand. Amongst the roles, he can now add author.
Steve DiFillippo Book All About the Guest
The night’s celebratory dinner consisted of four mouth watering courses and wine pairings. The first course was an oven baked Jonah crab cake served with a delicious whole grain mustard sauce – which is my favorite sauce to pair with crab cakes. The cake had very little breading and was full of delectable crab meat. Of course the foodie in me had to be educated on the difference between a Jonah and Maryland crab cake. Jonah crab cakes consist of Jonah or Maine crab meat. This meat is sweet, firm, finely textured and very delicate in flavor. Maryland crab cakes traditionally use blue crab which is much sweeter and bolder in taste and flakier in consistency. To say I inhaled this delicious seafood delicacy would be an understatement.
Jonah Crab Cake
Course two was a hand rolled potato gnocchi Bolognese with braised veal, beef, and pork in a tomato sauce. The hearty sauce was the perfect meaty complement to the Bolognese and was so full of flavor that no Parmesan was needed. This course featured a recipe handed down from DiFillippo’s grandmother and can be found in his new book. I am DEFINITELY going to replicate this dish in my kitchen – it was THAT good. The much awaited main course was the Davio’s spin on surf and turf – a Brandt prime top New York sirloin served with pan seared scallops and pea risotto. Both sirloin and scallops were cooked to perfection and seasoned in such a way that the flavors danced and tantalized my taste buds. The pea risotto was a beautiful pairing with the scallops. After all this, I am so happy I found room to say YES to dessert. This fourth and final course was a panna cotta Georgia strawberry mint salad. This was my first time trying panna cotta and definitely will not be my last. Panna cotta is cold Italian custard often served with fruit sauce or caramel syrup and its consistency can be compared to an ice cream and jello hybrid. I was very pleasantly surprised at how much I enjoyed this dish. Overall, it was an outstanding dining experience and a must for any foodie
hand rolled potato gnocchi Bolognese with braised veal, beef, and pork in a tomato sauce
panna cotta Georgia strawberry mint salad
Make sure to follow Davio’s and Steve DiFillippo on Twitter and Instagram @daviosatlanta and @stevedifillippo