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The Basics: Davio's - Foxborough restaurant information

Davio's - Foxborough

Patriot Place
Foxborough, MA 02035
508-339-4810

Davio's - Foxborough restaurant information
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Restaurateur Steve DiFillippo brings his successful Back Bay steakhouse to the suburbs with the 2008 opening of Davio's Foxborough. Housed in Patriot Place, the restaurant continues the Davio's tradition of excellence with a selection of all natural prime meats and fresh seafood on its innovative northern-Italian-meets-steakhouse menu.

The spacious and inviting dining room features high ceilings and majestic columns with period cornice moldings. There's ample room at the bar where diners can enjoy offerings from the extensive wine list. There're also private dining rooms for functions and events (ranging from 15 to 400), and a seasonal outdoor patio.

News and Events at Davio's - Foxborough restaurant

The Dining Docket
April 23rd - April 29th
You know what they say about April showers? They tend to bring plenty of opportunity for ...

The Dining Docket
April 9th - April 15th 
So many delicious options, so little time. Lucky for you, we've laid out an entire ...

Patriots Place Chili Bowl
The start of the football season is still a few months away but there's still some pretty fierce competition ...

Paul King

Executive Chef at Davio's - Foxborough

Chef Paul King at Davio's - Foxborough

Like many aspiring chefs, Paul King, Executive Chef of Davio's Northern Italian Steakhouse in Foxborough, learned much of what he knows from the influence of his mother's cooking. King began his restaurant career at the age of fifteen, working in a variety of positions throughout the area, including Center Stage in Quincy and the Paris 26 in Newton.

In 1991, King met Steve DiFillippo and found his way to Davio's where he started out as a Line Chef at the Newbury Street location and was quickly promoted to Sous Chef. In 1996, he assumed the position of Executive Chef at Davio's Cambridge. King's love of food is evident in his contribution to the development of the concept at Avila Modern Mediterranean. In 2008 he left Avila to open Davio's Foxborough.

King enjoys helping acquaint aspiring chefs with the joys of cooking and promoting the food service industry as a possible career choice. He has worked with the American Institute of Wine & Food and within the Boston and Brockton Public School systems, providing job-shadowing projects, training sessions and career involvement activities for high school students considering careers in the industry.

In Foxborough he is constantly mentoring aspiring Chef's attending Johnson and Wales and he is greatly involved with the Tri-County Regional Vocational and Technical High School Cooperative Educational Program where he is planting the seeds of fine cuisine in young minds.

When asked about his love for the business, King says, "I truly enjoy promoting this industry - I'm a perfect example of how dedication, a strong commitment and hard work can pay off when learning and succeeding in this business."

 

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1. noun Small, half-moon-shaped ravioli.
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Chorizo
1. noun Crumbly, spiced pork sausage.
Confit
1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
Enophile
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Epicure
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Nori
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