It’s not surprising that Ristorante daVinci is unique in its delivery of fine Italian food. After all, the restaurant resides in Long Beach, a city unique among others its size and one whose population tends to endorse the originality found in the touch and feel of its neighborhoods, business districts and certainly its eateries.
I visited daVinci twice before – once for a networking mixer on the exquisite patio and once, just two weeks ago, for a work event in their banquet room overlooking the hustle and bustle of Spring Street where it intersects Temple Avenue. Friday night, however, I arrived with the simple hope of enjoying a great meal.
Entering the establishment is an odd experience. daVinci is located at Daugherty Sky Harbor, a corporate-esque plaza that ill communicates the quality of the restaurant within. But after entering the building, boarding the elevator and exiting to the third floor restaurant, the mood changes quickly and drastically. An atmosphere featuring a theme designed around the very first aviation pioneer, Leonardo daVinci, adorns the walls with digital framed images of the famous Cleopatra and the iconic drawing of the Vitruvian Man. Hanging from the ceiling are hand-crafted lamps in the shape of hot air balloons, designed with raw wood and white canvas. All this plays well into the flight infused theme, but nothing fairs better than the spanning, half mile view of the airport’s south tarmac. Peripheral distractions of departing helicopters, arriving private jets and an occasional cargo plane roaring in for delivery are typical, especially for those eating on the patio. Very cool, very cool indeed!
Our meal began with the obligatory bread basket. For the butter lovers out there, the bread beginning should meet your delight. Baked fresh at the restaurant and served standard are classic bread sticks, sesame and parmesan encrusted flat bread, Greek olive rolls good ol’ slices of French bread. The chef’s carbohydrate complements include traditional butter, truffle butter and pesto butter. I’m partial to the truffle butter; it’s whipped to an appropriate density and includes just enough truffle for your pre-meal taste buds.
My indecisive pallet resulted in our server listing the evening specials. Options included the Vitello, a Veal Chop with a porcini and sage cream sauce; Anatra, Smoked Duck Breast with pork salsiccia and potato gnocchi in a dan blue cheese sauce; Osso Bucco, Veal Shank Braised with star anise and served on leek risotto; and Branzino; Miso Glazed Chilean Sea Bass with crab salad and ginger potato puree. After the General Manager, Andy, swung by and reiterated the popularity of the Sea Bass, I was sold. Unique in itself, the dish contains elements of the orient from top (purple caviar) to bottom (ginger potato puree). Sandwiched between the two is an appropriately sized portion of moist Chilean Sea Bass. I hate receiving the stingy two bite sized portion from some high end restaurants, and certainly don’t appreciate being overserved by those wishing to make up for lack of flavor. Neither is the case at daVinci. Kudos to the chef on preparation and presentation, and let me not forget to mention the wonderfully light crab salad accompanying its ocean friend – no imitation meat or mayonnaise filler in this one – just the flavor of the crab busting through on its own.
All in all, Ristorante daVinci does it right. The venue welcomes lunch and dinner crowds, large groups and individuals just looking for a cocktail or glass of wine at the bar. It’s an attractive bar too, centered in the restaurant on the east wall, towered over by an impressive wine cellar visible to guests through a glass barrier. Only the brave can access the cellar, as one must scale a built in steel ladder strategically constructed behind the bar.
My courage was present after a clean, robust glass of Carino Ferarri Meritage, so I made the climb.
daVinci is owned and operated by Dave Neary, the same man who built Daugherty Sky Harbor. When he’s not schmoozing with guests or working closely with the wine director on hand-picked pairings, Dave retreats to the second floor where his other company, Westland Construction, occupies the floor. Dave and his team know the restaurant business well, having built other Long Beach stand by’s like L’Opera, Alegria, and the Madison in downtown.
daVinci, therefore, is the new kid on the block. But this three year old is well qualified to play with the big boys.
Disclosure: daVinci is an advertiser of the lbpost.com