Cuisine:

• Italian
• Others
• Mediterranean
• Sea food

Davio Description:
No one's tepid on the subject of chef David Ayn and his restaurant, Davio. Loyal customers have followed him from stove-to-stove around town for decades. Others counter that a veal chop, even a double-cut one graced with crab meat, should not cost $65 in south suburban Pittsburgh. Nonetheless, the small space fills quickly; reservations are essential on weekends. It's BYOB, with $5 per bottle corkage. Fresh bread, extra-virgin olive oil, chickpea salad and signature cannellini bean-escarole dip start the meal. Sides of salads and pasta augment hugely portioned and boldly flavored main courses. In addition to meat, the menu spotlights seafood, including the Tristan lobster tail. Desserts---grappa sorbetta, mascarpone cheesecake, Key lime pie---are homey and house-made. Italian cookies are offered to sweeten the check.


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