DaVinci's - Naples Daily News

ed onion and olive oil.
Rama loved his dish, commenting
on the freshness of the seafood,
while I was disappointed in
mine, due to its lack of robust flavor.
I remedied that with a little
red wine vinegar, which I’m sure
would cause the chef to look at me
with disdain.
For the main course, I selected
the osso buco alla Milanese.
The menu describes the dish as
braised veal shank, cooked to
perfection in its own sauce and
served with risotto, but doesn’t
describe the amazing combination
of zip and zing each bite contains.
I was so thrilled with my selection
that I packed up my leftovers to
take home.
Selecting a dish from a list of
evening specials, Rama chose a
New York strip steak, basted with
(Left) Chef Giovanni Terraglia surrounded
by some of his staff, Christine Brown, Davide
Valenti, Roberto Cusumano, Francesco
Serravalle, Luke Purvis, and Derek Heuston.
(Below) Sushi men - Luke Phillips, left, has
worked with head sushi chef Kazuo Seto for
12 years. The two bring their own distinctive
flair to DaVinci’s.