Caffé Davio operates as an open kitchen breakfast / lunch during the day, and then transitions to a Sicilian and contemporary American fusion fine dining experience at night. I had a chance to catch up with the day chef Brian, as well as the night time chef Haden to discuss what Caffé Davio has to offer the Southside of Pittsburgh.

Q: What is the vision for Caffé Davio?
A: For us we have been blessed to have a small group working here for well over a year, that is waitresses, to dishwashers, and myself as the day time cook (working there 3 years). Our customers find us through word of mouth and we have an open kitchen. That translates to a staff that knows our regulars, and often we are asked to surprise our customers, or sometimes our regulars challenge us which I really enjoy. Also, we shop for our ingredients about 4-5 times per week, and we shop local. That means each cut of meat, and everything on your plate is very fresh.

Q: Since you have two menu’s what is the night time menu all about?
A: At night we are noted for our Veal. Some of our notable dishes include our Veal Milanese – Sautéed veal with jumbo lump crab meat in a fresh almond scallion butter. Our night time chef Haden will put on four or five course meals for you. Each week we have a market seafood dish, and all our pasta is homemade.

Q: Haden, (night time chef) what is your favorite item on the menu?
A: It would be the ravioli. It is homemade raviolis, and we make it a little different every night.

Q: Haden, what is your background and favorite dish at Caffe Davio? What is your all time favorite dish?
A: I am a Texas native, and a graduated from Pitt. My roots in cooking are contemporary American with a southwest and French background. I’ve work in restaurants since the age of 12, and all throughout college. Some of the places I’ve work before coming to Caffe Davio include the William Penn Hotel, Renaissance Hotel, Baked at Eleven, and I was Chef at Quite Storm. At home I’d say my favorite dish is chicken fried steak with garlic mashed potatoes and gravy.

Q: So what is the breakfast and brunch menu all about?
A: (Brian) It’s mostly about the flexibility we offer to customers. I really like when someone brings a new omelet idea to me and I have to make it quickly. The other week I created an asparagus basil omelet that went over well with a customer.

Q: What is the dark horse item on the dinner menu?
A: (Haden) It’s a commitment of a meal, but I’d say it is our Veal Chop – House cut bone in veal chop char-grilled and served with rosemary au jus.

On a side note, I can vouch for what Brian is talking about regarding breakfast at Café Davio. Having lived 2 blocks away on 26th street for two years I constantly brought friends here for their breakfast which I suppose at the time was being cooked by Brian. It was a hidden gem in my mind.

I recently discovered that a close friend’s parents felt the same way about their dinner options. Brian and Haden were both very open and friendly, Brian is a Southside resident, and said he got into cooking because his mom’s cooking was terrible.

Caffe Davio
Phone Number: 412-431-1119 ‎
Directions & Reviews: link to a map
Address: 2516 East Carson Street, Pittsburgh, PA 15203-2101
Website:

Q: What is the vision for 17th Street Café
A: Our mission is to have guests “Make our Restaurant their Restaurant”, but of course they aren’t doing the cooking, that is our job and we take pride in delivering the best we can.

Q: What do you believe your lunch menu is best known for?
A: It tends to be the burgers; we also get accolades for our fish sandwiches, which are served at lunch Monday through Friday 11am til 4pm.

Q: What do you believe is the dark horse of your lunch menu?
A: That would have to be the Turkey Devonshire.

Q: What is your dinner menu best known for?
A: I would say our Pillows, which is like gnocchi meets ravioli. For example our Pesto’s Pillows and Chicken which is a pesto cream sauce with peppercorns, asparagus, mushrooms, roasted red peppers, eggplant, zucchini.

Q: What is the dark horse of your dinner menu?
A: It is our Pork Chop Au Poivre. One pound T-bone chop coated with a rosemary peppercorn breading, pan seared and finished with a spinach and sherry demi glaze.

Q: What are your thoughts about having a restaurant in the Southside?
A: There has definitely been a revival in the Southside, I’m hopeful it will remain about food and not just bars or entertainment.

On a personal note, I found the 17th Street Café is an excellent date option. The setting is intimate quite, and the staff was on point as Pat discussed. Pat hinted a few local celebrities can be seen at the Cafe.

17th Street Cafe
Phone Number: (412) 381-4566 ‎
Directions & Reviews: link to a map
Address: 75 South 17th Street, Pittsburgh, PA 15203-1753
Website: http://www.17thstreetcafe.com/