Davio's Northern Italian Steakhouse

The story

Crafted with passion, served with love

A Northern Italian Steakhouse at Reston Row

At 13,000 square feet, Davio's Northern Italian Steakhouse occupies a commanding presence at Reston Metro Plaza. It is one of several locations built by Chef and Restaurateur Steve DiFillippo, whose philosophy — distilled in his book It's All About the Guest — runs through every detail of the operation. The Reston Row outpost brings the same kitchen discipline as its Massachusetts, Atlanta, and King of Prussia siblings, anchored by carefully sourced, seasonally inspired Italian cuisine.

What's on the Plate

The menu moves between two registers that define the Northern Italian steakhouse format: handmade pastas and prime cuts. Housemade pasta creations sit alongside signature steaks and veal chops, all emerging from a lively open kitchen that adds a theatrical dimension to the dining room. Fresh salads round out a menu that also accommodates gluten-free diners across brunch, lunch, and dinner services.

Lunch runs Monday through Friday as a "Power Lunch" — a three-course set menu at $32 — making it one of the more considered midday options in the area. Sunday brunch is served in the dining room, patio, and bar. The recently opened Plaza Bar extends the experience outdoors, functioning as Reston Row's al fresco destination in its own right.

The Room and the Atmosphere

White tablecloths, a spacious layout, and an open kitchen define the main dining room — formal enough for a business dinner, relaxed enough for a weeknight out. The lounge invites guests to stop in after work, and a weekday happy hour (3–6 pm) brings bar bites, draft beer, and featured wines to the bar, booths, patio, and Plaza Bar. A rotating "Summer of Rosé" program — offering flights, glasses, and bottles of French and Italian rosés — reflects the attention the team gives to the wine program, which earned Davio's Reston Row a Wine Spectator Award of Excellence in 2024.

Private Dining and the Team

Executive Chef Edgar Mendoza leads the kitchen, with Rodney Murillo serving as Culinary Director and Vice President across the group. For events, the restaurant offers multiple private dining configurations — from the intimate 12-seat Table 120 to combined rooms accommodating up to 300 for a seated dinner or 500 for a reception — making it one of the more versatile private dining venues in Northern Virginia.