You know the scenario.
You’re somewhere in Buckhead. The moon is full. The night is yours for the taking... and you fully intend on doing so. Yet something is still missing.
Something like a massive new steakhouse...
Enter Davio’s Northern Italian Steakhouse, Buckhead’s polished new den of all things Chianti and carni, now taking reservations for its debut next Wednesday.
The formula here is simple—take one part Michael Corleone, two parts Hugh Hefner’s smoking jacket and a liberal smattering of old-world charm, and you’ve pretty much got this place. As you make your entrance (your command of proper entrance-making can’t be taught), your instincts will lead you to the giant wraparound bar to your left, where you’ll summon a bottle of Brunello (one of over 200 at your disposal) and a primer of Kobe Beef Meatballs.
Next (and this is key), tell the maître d’ you’d like a table for two—front row seats, please. He will respect your fortitude and promptly lead you past a myriad of plush banquettes, white tablecloths and grandiose columns to the huge, bar-like tabletop situated as close to the kitchen action as you can get without having to wear a chef’s coat.
It’s here that you’ll bask in the glow of the open kitchen (and the open flames) as you oversee the careful preparation of your Porterhouse Veal Chop with brandy peppercorn sauce or a Center Cut Filet with Tuscan Kale.
Because you only deal with kale from Tuscany.
You’re somewhere in Buckhead. The moon is full. The night is yours for the taking... and you fully intend on doing so. Yet something is still missing.
Something like a massive new steakhouse...
Enter Davio’s Northern Italian Steakhouse, Buckhead’s polished new den of all things Chianti and carni, now taking reservations for its debut next Wednesday.
The formula here is simple—take one part Michael Corleone, two parts Hugh Hefner’s smoking jacket and a liberal smattering of old-world charm, and you’ve pretty much got this place. As you make your entrance (your command of proper entrance-making can’t be taught), your instincts will lead you to the giant wraparound bar to your left, where you’ll summon a bottle of Brunello (one of over 200 at your disposal) and a primer of Kobe Beef Meatballs.
Next (and this is key), tell the maître d’ you’d like a table for two—front row seats, please. He will respect your fortitude and promptly lead you past a myriad of plush banquettes, white tablecloths and grandiose columns to the huge, bar-like tabletop situated as close to the kitchen action as you can get without having to wear a chef’s coat.
It’s here that you’ll bask in the glow of the open kitchen (and the open flames) as you oversee the careful preparation of your Porterhouse Veal Chop with brandy peppercorn sauce or a Center Cut Filet with Tuscan Kale.
Because you only deal with kale from Tuscany.
