Da Vinci Ristorante
For quality and diversity of restaurants, it’s tough to beat Moody Street and Waltham. It just got even better with the addition of DaVinci. I love the DaVinci in Sudbury, it’s intimate and romantic. This second DaVinci here in Waltham is more casual and fun. I think this is the best seat in the house because you’ve got a front row view of one of my favorite people and favorite chefs, Chef Peppino.
I think this is the can’t miss dish here at DaVinci in Waltham. This is the gnocchi bread bowl. Chef Peppino cooks the marinara sauce and then he cooks the gnocchi and he combines the two he adds some mozzarella cheese and some basil. Then he takes the dough wraps the whole thing in it adds more marinara, more basil, more mozzarella, bakes it in the oven takes it out and the result is sinfully rich and delicious. I feel guilty even cutting into this. I mean it’s like defaming a DaVinci painting or a statue but I have to do it. The steam the color the smell is taking over every sense in my body. If you are really a hardcore Phantom Gourmet fan, I say come with a group of friends. Get one of these just to share amongst the table after you all get an entrée.
To me In the antipasto platter at the Italian restaurant is like the Pupu platter at a Chinese restaurant. I just order it automatically this is a great rendition featuring sopressata, mortadella, capicola, Italian cheese, and these gigantic grapes. It’s to coin a phrase DaVinci Licious.
A top appetizer here is the arancini. This is a fried rice ball. Peppino likes to make his with mushrooms. There’s Parmesan cheese on the side it’s got a creamy Gorgonzola sauce in it served over arugula salad which lets me tell my trainer that last night I ate salad.
“Arancini I do the mushroom… and done with parmigiano pecorino, some egg, put together then I stuff with mushroom with ricotta cheese.”
It’s beautiful, crunch outside, nice soft beautiful inside this arancini.”
If you want to try something a little different about the Frito Misto appetizer. This has fried calamari, shrimp, zucchini, cherry peppers and a delicious aioli sauce. This is so good.
This is masala ravioli and only a genius like my friend Peppino could pull off Indian and Italian fusion cuisine. You look at this dish and you smell this dish and you know something different has transpired.
“I started making masala ravioli in Boston 2008 and a big hit. We, Boston Globe, Boston Herald. We sell more ravioli than any other pasta.”
The ravioli is stuffed with ricotta cheese, English peas and ginger and tomato creamy sauce and then you’ve also got Parmesan cheese and curry leaf pesto. trust me that’s not even the end of the list of ingredients here but this is a phenomenal dish.
This is spaghetti cacio e Pepe, it’s one of my all time favorite Italian dishes and you can’t get it out a lot of places. It’s homemade spaghetti but I think what makes it so unique is it’s got crushed black pepper, but it also has Parmesan cheese. Great Italian cuisine is always simple and this really only has about three ingredients but in terms of flavor, it’s tough to beat
I love chicken parm, but given how gourmet chef Peppino is I was really surprised when I said, What’s the best thing on your menu? And he said, chicken parm, this is Bell & Evans chicken, which is really the best out there. And then it’s got marinara sauce and it’s covered in mozzarella cheese. It’s got a little bit of shaved Parmesan cheese on the side.
“Chicken Parm so beautiful, delicate we use Bell and Evans chicken…. Fresh homemade sauce. I make my tomato sauce and olive oil, garlic, basil, and salt pepper… It’s easy to make when you worked a long time but my whole life 30 years in Italian cuisine.”
And then it’s got homemade rigatoni pasta, which really soaks up the marinara sauce. This is a tremendous addition of chicken parm.
The best way to enjoy DaVinci is to convince your date to get a pasta dish so you can get a meat dish. This is the best tenderloin that you can buy center cut choice and it served with spinach and mashed potatoes and horseradish cream sauce. Look, I love the fancy steak houses I go all the time, but I’m telling you, you’re not going to get a better piece of meat than what you’re gonna get right here at DaVinci
You don’t have to go to the north end to get a fresh cannoli. This is a homemade cannoli, they make the shells themselves which very few restaurants do fill it with fresh ricotta and they add some pistachio. Now if for some reason cannolis are not your thing you may want to try this. You’ve heard of lemoncello, which is a great Italian after dinner drink. This is like a lemoncello sorbet. This is cool, refreshing a perfect end to your meal here at DaVinci This is one of my favorite chefs and favorite people. So come see Chef Peppino at the new DaVinci in Waltham, you take good care of our fans? Of course, cheers!