Cuisine:

• Italian
• Others

Da Vinci Description:
Boston doesn't have many chefs focusing on the authentic cuisine of Naples and surrounding Campania, so this upscale Central Italian at the nexus of Park Square, Bay Village, the South End and Back Bay is a welcome dining option. Before he became Da Vinci's chef/co-owner, European-trained Shingara "Peppino" Singh built a loyal following with a similar menu as executive chef at Waltham's La Campania. His house-made pastas shine, like the short rib ravioli doused with a sauerbraten-like sauce. Standout appetizers include very fine arancini in a fried pasta sheet basket and a beautifully plated pear "carpaccio" dabbed with fierce Gorgonzola. Roasted and grilled meats are the chef's other specialty. Case in point: roast duck breast with confit leg and a nicely roasted chicken. Desserts are lovely to look at, but be warned: the chocolate "soufflé" is merely another molten-center chocolate cake. The warm décor, with its sun-dried Mediterranean brick and mustard colors, rich fabrics, and Renaissance accents is plush and inviting. The large bar area features very comfy lounge seating, but the level of bartending craft doesn't quite warrant the $12 specialty cocktail prices. Solid service is often given a flourish by a personal visit from chef Peppino. Peppino is always trying new things to attract diners, too---such as his five-course, $65 tasting menu featuring antipasti, pasta, fish, meat and a dessert selection.


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