Chef/Restaurateur Steve DiFillippo has brought popular East Coast-based concept Davio’s Northern Italian Steakhouse to Irvine, California. The restaurant will open Wednesday, October 3 at Irvine Towers for dinner service and will be the newest addition to the Davio’s Northern Italian Steakhouse family of restaurants with existing locations in Atlanta, Boston, Philadelphia, and New York City, among others. The brand new 10,000-square-foot restaurant opens under the leadership of General Manager, Bryce MacCharles and Executive Chef, Istvan Toth. Davio’s Irvine will serve an array of carefully sourced and seasonally inspired Northern Italian cuisine featuring handmade pasta, fresh seafood, and salads as well as prime aged Brandt Beef. Gracious hospitality and an attentive dining room staff will provide every guest an exceptional experience.
“It has always been a dream of mine to open a restaurant in California... I just can't believe the time has finally arrived to open and what could possibly be better than being in Irvine. It's very exciting for us to be here. We can't wait to meet our guests and become part of this wonderful community,” says Steve DiFillippo, chef/owner of Davio's Northern Italian Steakhouse
The extensive brunch, lunch, and dinner menus, created by the Davio’s culinary team, offer guests elegant Northern Italian fare. Dinner options include appetizers such as American Kobe Beef Meatballs, Caciocavallo, and Tuna Tartare served with avocado, chili aioli, and Davio’s herb pasta chips. Featured among a selection of fresh Insalate is the Farro with shaved cauliflower, avocado, peas, peppadews, and parmigiano, and the Warm Spinach with roasted peppers, portobellos, goat cheese, and balsamic. Farinacei, handmade pasta, plays an integral role on the menu: Ricotta with mascarpone ravioli, Meyer lemon, and Grand Marnier butter and the Tagliatelle Bolognese with braised veal, beef, pork and tomato sauce are some of the many offerings. Signature dishes include Firewood Davio’s Sausage with peppers and San Marzano tomatoes and the Grilled Center Cut Veal Rib Chop with creamy potatoes, asparagus, and vintage port. A Carni and Pesce à la carte also accompanies the variety of entrées, featuring prime aged Brandt Beef such as the 14 oz. Prime Aged New York Strip and 30 oz. Prime Porterhouse.
The bar and lounge area is comprised of a comfortable 30-seat bar. A varied menu, including Davio’s signature menu items including Davio’s Steakhouse Burger with Vermont cheddar, bacon, herb aioli; Hand-rolled Potato Gnocchi; and Bolognese with braised veal, beef, pork, and tomato sauce, is offered in the bar area and the patio. Additionally, the Davio’s Irvine beverage menu includes a vast selection of over 300 wines from California, Italy and France. Guests will enjoy twenty wines by the glass and carefully crafted seasonal cocktails and local craft beers.
Designed by Restaurant Design Group’s Design Director Steve Todisco, the 257-seat restaurant is housed at Irvine Towers and offers three private dining spaces including a private room for up to 75 guests, one semi-private room that seat up to 10 guests as well as an outdoor patio for 100 guests. Similar to other Davio’s restaurants, the space is elegant and features high ceilings complemented by warm wood tones and vibrant artwork from Madrid. The Davio’s Chef’s Table has seating for 11 guests, and provides front-row seats to the displayed open kitchen concept.
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