Davio's Northern Italian Steakhouse

The story

Crafted with passion, served with love

A Seaport Institution Built on Craft and Hospitality

At 26 Fan Pier Boulevard, on the edge of Boston Harbor, Davio's Northern Italian Steakhouse occupies one of the Seaport district's most commanding dining rooms. White tablecloths, a lively open kitchen, and unobstructed water views set the tone: this is a place where the details are taken seriously, from the first pour to the last bite.

The restaurant's guiding principle — It's All About the Guest — comes directly from founder and owner Steve DiFillippo, whose book by the same title reflects a philosophy that runs through every level of the operation. Guests consistently echo the sentiment: "The food and service is second to none," writes one regular. "Davio's defines the fine dining experience," offers another.

The Kitchen and the Team

Executive Chef Andres Tabares leads the Seaport kitchen, supported by Culinary Director and Vice President Rodney Murillo and Executive Sous Chef Luis Perez. Pastry Chef Phillip Caramello rounds out the culinary team. Together they deliver what Davio's has long been known for: handmade pasta, perfectly cooked prime aged steaks, and fresh seafood, all prepared with what the restaurant calls "the finest ingredients."

The Italian steakhouse format is taken seriously here — Northern Italian technique applied to prime beef, with house-made pasta and seasonal touches keeping the menu alive across lunch, dinner, and weekend brunch.

The Wine Program

Wine Spectator recognized Davio's Seaport with its Best of Award of Excellence for 2025 — a distinction that reflects genuine depth and curation in the cellar. The restaurant leans into this with programming to match: curated wine dinners with notable producers, rosé flights through the summer months drawing from French and Italian producers, and a full beverage menu designed to complement both the Italian and steakhouse sides of the kitchen.

Lunch, Brunch, and Private Events

The weekday Power Lunch — a three-course format at $32 — makes the restaurant accessible well beyond dinner. A full brunch menu, gluten-free options across all dayparts, and an in-house Mercato and Butcher Shop for takeout extend Davio's reach further still.

For private events, the Seaport location offers one of Boston's more flexible configurations: multiple named rooms accommodate groups from 10 to 200 seated, or up to 350 for receptions. The Marina Room, Harbor Room, and the expansive Athanas space are among the options, each with its own character.