Boston Common - Niche Media - A side of Boston that's anything but common.
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TASTE DAVIO'S OWNER STEVE DIFILLIPPO OPENS TWO NEW LOCATIONS AND PENS HIS FIRST BOOK. BY JANICE O'LEARY F or most foodies in Boston, Davio's Northern Italian Steakhouse has become a beloved white-tablecloth classic, along with the Bristol Lounge at the Four Seasons Hotel and Hammersley's Bistro. Now, 25 years into its tenure as a top dining destination, Davio's is having something of a renaissance. This summer marked the opening of two new locations in addition to his Chestnut Hill spot— one in Manhattan and another in Lynnfield. Chestnut Hill's Davio's Cucina connects to the plush Showcase SuperLux theater, so now you can order handmade tagliatelle with Davio's legendary Bolognese sauce or the signature Philly cheese steak spring rolls while watching the latest flick. But what connects the restaurant's storied past to the presentday expansion is the owner himself, Steve DiFillippo. He unravels that thread in his new memoir, It's All About the Guest, which debuts in October. In the book DiFillippo reveals some of his secret family recipes and recounts how he grew up in the kitchAfter running Davio's for nearly 25 years, Steve ens of his mother and aunts DiFillippo is releasing a and nanas—both Portmemoir next month. uguese and Italian. The book contains the same charm, warmth, and selfdeprecating humor as the author himself. He tells the little-known story of his stint at a weightloss camp, trying to make the weight limit for Pop Warner football during his childhood in Lynnfield, and how he savored his one pleasurable meal during those few weeks—a hot dog he purchased on the sly. Eventually DiFillippo worked his way from coffee clerk to head chef, gaining the knowledge, at age 24, to take over a dying restaurant on Newbury Street—Davio's— and make it one of Boston's favored spots for nearly a quarter century. 75 Arlington St., 617357-4810; Davio's Cucina, 55 Boylston St., Chestnut Hill, 617-738-4810; davios.com BC 82 A for Appetite BOSTON'S ELITE PROFESSORS SCHOOL US ON THE BEST EATS CLOSE (BUT NOT TOO CLOSE) TO CAMPUS. BY SARA CRAVATTS S ome of the area's sharpest minds have palates as sophisticated as their reading lists and academic theories. Professors from Harvard University, MIT, Bentley University, and Wellesley College share where they go to feed both brain and soul. ROMAN STOCKER MIT, professor of civil and environmental engineering DONNA PATTERSON Wellesley College, assistant professor of Africana studies CARLA D. MARTIN Harvard University, postdoctoral Harvard College fellow IAN CROSS Bentley University, professor of marketing Roman Stocker is a fan of Oleana, a Mediterranean spot where dishes like chickpea terrine with apricots and pistachios as well as grilled octopus carpaccio lead the offerings. His go-to dinner is the Tamarick Tunis lamb, and he especially enjoys the patio, which he says "feels miles away from the bustling city"—and campus concerns, of course. 134 Hampshire St., Cambridge, 617-661-0505; oleanarestaurant.com On a search for antipasti, Donna A. Patterson discovered the casual eatery Alta Strada, which offers a sit-down menu filled with delicious Italian delicacies, as well as a to-go market with prepared dishes that Patterson grabs between office hours and classes. Her favorite? The classic spaghettini aglio e olio con pomodoro, which she describes as "flavorful and wellprepared." 92 Central St., Wellesley, 781-2376100; altastrada restaurant.com Carla Martin researches and teaches about the intersection of chocolate and food politics, so she chooses her meals like it's her job. Martin has studied the menu at chocolate café L.A. Burdick for a decade and concludes, "The Harvard Square is the fudgiest brownie cake one could imagine, and the dark chocolate frappe will put your life in perspective." 52 Brattle St., Cambridge, 617-491-4340; burdickchocolate.com Lured in by the converted firehouse exterior and rave reviews, Ian Cross has become a regular at Belmont's Il Casale. He usually opts for a few small plates, such as the bruschetta, arancini, or creamy burrata. He loves the pea ravioli when it's in season. "I'm English, so any item with English peas in it has to be good." Another plus? "I rarely see my students there!" 50 Leonard St., Belmont, 617-209-4942; ilcasalebelmont.com PHOTOGRAPHY COURTESY OF L.A. BURDICK (FRAPPE) Special Sauce Take a study break with a white, milk, or dark chocolate frappe from L.A. Burdick. BOSTONCOMMON-MAGAZINE.COM 082_BC_T_DineAround_Fall13.indd 82 8/2/13 3:54 PM