“It’s Northern Italian with a splash of Texas and a dash of the Northeast,” our waiter explains, handing us menus.” From premium wagyu beef to sea scallops to tagliatelle, it’s true.
Even in the 95-degree Texas heat in October, Davio’s Northern Italian Steakhouse kitchen is bustling, getting ready for a Friday night dinner rush in Grandscape.
Local Profile was invited to try several new menu offerings from the new fall menu and an exclusive olive oil dinner, coming up soon.
The special dinner featuring Splendida Extra Virgin Olive Oil on Oct. 9, at 6 p.m., is sure to please. Even after tasting only two of the four courses, we left with full bellies and plans to return. Executive Chef Justin Albertson is new to Davio’s but has big plans for the restaurant.
“We are hoping to do about five to eight special items for each season,” chef Justin said. “We’re still working on getting things figured out and finding what guests enjoy best.
The evening will showcase a carefully curated menu of premium ingredients. The wines and olive oil are flown in from Villa Splendida in Val di Chiana, Italy. The oil, so good you can sip, pairs wonderfully with each course.
The meal begins with antipasto, featuring hamachi crudo accompanied by green apples, hot chilies and Villa Splendida Olive Oil, paired with 2023 Villa Splendida Vermentino, Toscana, IGT. The dish is incredible. The melt-in-you-mouth tuna is complimented nicely by the crunchy green apples and cucumber vinaigrette. This is followed by organic mushroom carbonara tortellini enriched with cacio e pepe and shaved truffles, paired with a 2022 Villa Splendida Sangiovese, Toscana, IGT.
The highlight of the evening is a 55-day aged Snake River wagyu strip served with tallow potatoes, asparagus and Villa Splendida Olive Oil, paired with a 2022 Villa Splendida Super Tuscan, Toscana, IGT. The steak is obviously phenomenal, but the potatoes are what makes the dish stand out. The creamy and salty mash is something dreams are made of.
But be sure to save room for dessert, featuring a Villa Splendida olive oil cake served with gelato and caramelized apples. The apples, served warm, heat the cake to make a creamy, fall delicacy.
The dinner is priced at $95 per person, with an optional three-course wine pairing available for an additional $45. Get tickets here.
If you aren’t able to make the olive oil dinner, don’t fret. Davio’s regular menu is just as spectacular. Soon, the restaurant will release its fall menu with seasonal offerings.
One dish we sampled, was a pumpkin risotto. The creamy rice dish was topped with crunchy walnuts, summer squash, sage and fall spices. “Tonight is the first time I’ve actually made this,” Justin said, dropping off the plate. Despite it being a fall-centered dish, I could eat this every day. Chef Justin paired the dish with Jordan Chardonnay with notes of green apple, citrus blossom and lemon curd.
If you’re the type to enjoy a sweet nightcap, the pumpkin white russian is truly one of the best cocktails I’ve ever had. Its flavor is that of an elevated espresso martini with a spectacular fall flair.
Thank you Davio’s for hosting and treating us. The restaurant is located at 5762 Grandscape Blvd, The Colony.
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