As spring continues to embrace us with a flattery of warming breezes and aromas of flowers blossoming, we are reminded that life is always progressing. Davio’s Northern Italian Steakhouse embraces the changing of the seasons, and is happy to welcome their latest spring menu, which offers guests a tasting experience to match the rhythms of nature.
With a culinary heritage derived from the northern regions of Italy, Davio’s strikes the balance between tradition and modernity by sourcing local foods and incorporating them into classic Italian dishes. This partnership requires constant adaptation on the part of Chef Timothy Magee and his team, but this care for their craft shows up in the dishes enjoyed by those who dine at Davio’s.
The new spring menu exemplifies this culinary process very well, and I was fortunate enough to enjoy a specially prepared menu highlighting some of the new food items. I will take you through each dish of the four course offering and their accompanying wines in as objectively poetic a way as I can. There is no substitute for experiencing the tastes for yourself, but words can sometimes awaken the senses just enough to portray a reality that is just a few steps away.
Course 1:
Mediterranean Octopus w/ Cauliflower, Spicy Almonds and a Carrot Puree.
Sourced off of the Spanish coast, the octopus was a clean awakening for the palate, boasting a wonderful texture void of any imperfection. The cauliflower and spicy almond provided a touch of crunch that did not steal the show, as any great backing band understands the importance of being present but not overpowering. The Davio’s Reserve Chardonnay did a fine job of pairing up with the octopus, as the two of them engage in a moonlit dance upon your soul.
Course 2:
Ricotta-Prosciutto Ravioli, Parmigiano Brodo.
The ravioli was a beautiful acoustic solo amidst the night’s orchestral performance. The pasta came served in a mild lemon zest broth, which confirmed the entrance of spring into the dish. The ricotta cheese was held together well, and mixed with the crunch of prosciutto, this dish held its own. The fondest surprise, however, was the wine. This Davio’s Reserve Pinot Noir was a welcomed addition to the meal, and needed no pairing in order to shine, although it was happy to share the spotlight with the ravioli. The nose of the Pinot was decently powerful, but the taste provided an awakening texture with a palate of fresh picked berries. I often worry that Pinot Noir will come off a bit flat, but this was not the case with the Davio’s Pinot. (Highly recommend this wine, and it would pair well with a handful of dishes)
Course 3 (Main):
Brandt Prime Natural Aged Sirloin, Confit Potatoes, Morel Mushrooms, Barolo Sauce.
The main performance did not disappoint, as all of the ingredients worked in harmony to produce a sirloin dish that was as much its individual parts as it was the whole. The sirloin was properly cooked with a touch of marble and charred edges, which provided some extra flavor to a meat that needed no help. The potatoes and Barolo sauce were wonderful accompaniments to the meat, and could have easily been enjoyed on their own. I particularly enjoyed the mushrooms as a treat in itself, with a texture and taste that reminded me of olives picked from the Italian countryside. The Davio’s Reserve Cabernet Sauvignon was an easy pairing for this dish, as the muscle of the wine was easily cut by the sirloin and its marble edges.
Course 4:
Vanilla Bean Panna Cotta, Local Georgia Strawberries, Lavender Shortbread.
Desserts do not need many words, but I’ll provide a few anyway. The panna cotta was a luscious display of creamy texture and balanced sweetness, with each bite being supplemented by the fresh Georgia strawberries. Near the end of the dish, I started partaking in the lavender cookies, which excited a similar feeling as that which a six year old enjoys when given a treat from the cookie jar. The coffee which I had along with the dessert was perfecto, and seeing that my four month old-puppy was probably plotting a vengeance strategy against me for leaving him all night, the coffee was needed.
Although these four dishes do not encapsulate the entirety of the new spring menu, they do highlight the quality and care put into every dish prepared at Davio’s. I would like to thank Chef Timothy Magee and the entire Davio’s staff for a wonderful evening, and I hope everyone gets a chance to taste the spring foods for themselves…summer is not that far away you know.
