Walking into Phipps Plaza feels a certain way, but walking into Davio's is different. It's the white tablecloths. It's the high ceilings. Mostly, it’s the smell of open-flame steaks mixed with something buttery and garlic-heavy. If you are looking for the Davio's Northern Italian Steakhouse Atlanta menu, you aren't just looking for a list of prices. You're likely trying to figure out if this place is actually "Northern Italian" or just another high-end steakhouse with a pasta side hustle.
The truth? It’s both. And that’s why it works.
Steve DiFillippo, the mind behind the Davio's brand, basically pioneered this hybrid model back in Boston before bringing it down to Atlanta’s most famous luxury mall. It’s a massive space. We are talking 10,000 square feet of prime Buckhead real estate. It’s where business deals happen over power lunches and where people go to drop a few hundred dollars on a Tuesday just because they can.
The Weird, Genius World of the Davio's Appetizer List
Usually, when you go to a high-end Italian spot, you expect carpaccio or maybe some calamari. Davio's does that. But what they are actually famous for—what people genuinely talk about—is the Spring Rolls.
Yes. Spring rolls. In an Italian steakhouse.
It sounds like a disaster on paper, but the Philly Cheesesteak Spring Rolls are legendary for a reason. They are crunchy, grease-less, and served with a spicy homemade ketchup and spicy mayo. You’ll also find Buffalo Chicken and Shrimp Primavera versions. It’s a total departure from traditional Northern Italian cuisine, yet it's the most ordered item on the menu. Honestly, it’s the kind of "bar food made fancy" that Atlanta diners crave.
If you want to stay "on brand" with the regional theme, you go for the Tagliatelle with Bolognese. The sauce is thick. It’s braised beef, veal, pork, and just enough tomato to bind it without making it a "red sauce" dish. The noodles are handmade. You can taste the eggs in the dough. It’s heavy, though, so if you’re planning on a 16-ounce ribeye later, maybe share the pasta.
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Understanding the "Steak" in Northern Italian Steakhouse
The heart of the Davio's Northern Italian Steakhouse Atlanta menu is the grill. They don’t mess around with the sourcing here. They use Brandt Beef, which is a family-owned operation out of California known for being exceptionally consistent.
The 55-Day Prime Aged Strip Steak is the heavy hitter. Fifty-five days is a long time for dry aging. It gives the meat a funky, nutty, almost blue-cheese-like depth that you simply don't get with wet-aged grocery store steaks. It's expensive. It should be.
Then there’s the Center Cut Filet Mignon. You have options here: 8-ounce or 12-ounce. Most people go for the 8-ounce because the sides are massive. They offer "enhancements" which are basically ways to make your steak even more decadent. We’re talking:
- Gorgonzola crust (strong, salty, perfect for the filet)
- Truffle butter (because, obviously)
- Au Poivre (black pepper and brandy cream)
- Crab cake topper (for the "surf and turf" traditionalists)
The cooking technique is standard high-heat sear. They get a crust that stays intact, locking in the juices. When you cut into a medium-rare steak here, it doesn't bleed all over the plate; it stays where it belongs. That’s the mark of a kitchen that knows how to rest meat.
Seafood and the Northern Italian Influence
Northern Italy isn't just about beef; it’s about the coast and the mountains. The Atlanta menu reflects this with a pretty robust seafood selection.
The Pan-Seared Georges Bank Scallops are a standout. They usually serve them with a creamy risotto—sometimes butternut squash, sometimes lemon and asparagus depending on the season. The scallops are U-10s, which means they are huge. They get that perfect golden-brown caramelized top while the center stays buttery and translucent.
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If you aren't in the mood for a heavy steak, the Atlantic Salmon with Mediterranean chopped salad is the "lighter" move. But let's be real: you are at Davio's. You're probably going for the Chilean Sea Bass. It’s rich. It’s flaky. It basically melts if you look at it too hard.
The Side Dishes You Actually Need
Sides are served family-style. Do not make the mistake of ordering three sides for two people unless you want to take a nap in the booth.
The Mac & Cheese with White Truffle Oil is the polarizing one. Some people find truffle oil overbearing; others think it’s the best thing on the menu. If you want something more grounded, the Brussels Sprouts with Pancetta are phenomenal. They char them until the outer leaves are basically chips, and the fat from the pancetta coats everything.
- Asparagus with Lemon and Olive Oil: Simple, cleans the palate.
- Creamy Potatoes: Pure butter and cream masquerading as a vegetable.
- Wild Mushrooms: Earthy, sautéed with garlic, great with the ribeye.
Lunch vs. Dinner: A Different Vibe
The lunch menu at Davio's Atlanta is a different beast. It's faster. It's meant for the Buckhead office crowd. You’ll find more salads, like the Chicken Cobb or the Steak Salad with blue cheese and balsamic.
The Davio's Burger is also a lunch sleeper hit. It uses the same high-quality beef trimmings from their prime cuts. It’s juicy, served on a brioche bun, and comes with fries that are actually crispy. It’s one of the better "power lunch" burgers in the city, mostly because they don't over-complicate it.
The Gluten-Free Factor
One thing Davio’s gets right—and they’ve been doing this way before it was a trend—is their gluten-free menu. They have a dedicated gluten-free menu that isn't just "steak without the sauce." They offer gluten-free pasta and even gluten-free versions of those famous spring rolls if you call ahead or check the daily availability. It’s rare for a high-end Italian place to be this diligent about cross-contamination.
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Beverage Program and Atmosphere
You can't talk about the menu without the wine. The list is heavy on Italians (obviously) and Californians. If you’re eating the Bolognese, get a Barolo or a Chianti Classico. The acidity cuts right through the fat. If you're on the patio—which is great for people-watching Phipps Plaza shoppers—a crisp Vermentino is the way to go.
The bar scene here is also worth noting. It’s "grown-up." You won't find 21-year-olds doing shots. You’ll find people drinking martinis with blue-cheese-stuffed olives. The Davio's Martini is cold, stiff, and exactly what you need after a long day of meetings.
What to Know Before You Go
Parking can be a pain. Use the valet at Phipps or park in the deck and prepare for a bit of a walk. The dress code is "business casual," but in Buckhead, that usually means people are dressed to the nines. You'll see suits; you'll see cocktail dresses. You’ll also see people in high-end designer athleisure. It’s Atlanta. Anything goes as long as it looks expensive.
The service is "career server" level. These aren't college kids waiting tables for the summer. These are pros who know the menu inside out, can explain the difference between a Barbaresco and a Brunello, and won't interrupt you while you're mid-sentence.
Actionable Takeaways for Your Visit
To get the most out of your experience with the Davio's Northern Italian Steakhouse Atlanta menu, follow these specific steps:
- Order the "Sampler" Mentality: If it's your first time, you have to try the Philly Cheesesteak Spring Rolls. It’s the brand's calling card.
- Split the Pasta: The pasta portions are generous. Order one for the table as a "Primi" course before your steaks arrive.
- Check the Off-Menu Specials: They often have a "fish of the day" or a specific cut of Wagyu that isn't on the printed menu. Ask your server immediately.
- Reservations are Mandatory: Especially on Thursday through Saturday nights. Use OpenTable or call directly. If you're a walk-in, be prepared to eat at the bar—which is honestly a great experience anyway.
- Don't Skip Dessert: The Warm Chocolate Cake takes about 15-20 minutes to prep, so order it when your main courses arrive. The center is molten, and it’s served with homemade vanilla bean gelato.
Davio's manages to stay relevant in a city where new restaurants open and close every week because they don't try to be "trendy." They focus on high-quality ingredients, massive portions, and a level of service that makes the price tag feel justified. Whether you're there for a full prime steak dinner or just some spring rolls and a glass of wine at the bar, it remains a cornerstone of the Atlanta dining scene for a reason.