Seasonal delights and timeless classics shine at Davio’s and The Red Fox
Pumpkin gnocchi, chicken parmesan and a ricotta and ragu lasagna top the menu at these Italian spots
MAKING IT AT HOME. HERE’S ERIKA. THERE’S A SEASONAL STAR ON THE MENU IN BOSTON’S SEAPORT THAT’S AS DELIGHTFUL TO LOOK AT AS IT IS DELECTABLE. THE PUMPKIN GNOCCHI, TO ME, IS A VERY SIMPLE RECIPE. IT’S ALL ABOUT INGREDIENTS. LESS IS MORE. RODNEY MURILLO IS THE CULINARY DIRECTOR AND VICE PRESIDENT AT DAVIO’S. WE HAVE SOMETHING FOR EVERYBODY. DAVIO’S IS CELEBRATING ITS 40TH ANNIVERSARY IN 2025. STEVE DEFILIPPO BOUGHT THE SMALL CAFE IN BOSTON’S BACK BAY NEIGHBORHOOD IN 1985 AND TURNED IT INTO A NORTHERN ITALIAN STEAKHOUSE, NOW WITH 11 RESTAURANTS IN FIVE STATES. THE MOST IMPORTANT INGREDIENT ON POTATO GNOCCHI IS POTATOES. IT’S WHAT MAKES OUR PUMPKIN GNOCCHI REALLY LIGHT AND FLUFFY. RODNEY RICE IS IDAHO POTATOES, THEN MIXES THEM WITH ROASTED PUMPKIN, PARMESAN AND ROMANO CHEESES, FLOUR AND EGG. NOW THAT YOU HAVE YOUR BEAUTIFUL DOUGH, I’M GOING TO CUT LITTLE SMALL PIECES. THEY’RE GOING TO SHAPE REALLY NICE. THIS IS JUST A REGULAR STRENGTH. BELIEVE IT OR NOT, IT’S JUST A BUTCHER’S TWINE. GO DEEP A LITTLE BIT, BUT YOU DON’T WANT TO GO TOO MUCH. AND THEN KIND OF LIKE THE SHAPE OF A PIE. AND YOU KIND OF WANT TO GO AROUND AND IN A LITTLE BIT, SEE, ISN’T THAT LIKE A PERFECTLY SHAPED PUMPKIN? RODNEY SAYS HE GOT THE IDEA FOR THE PUMPKIN GNOCCHI WHILE PLAYING AROUND IN THE KITCHEN. MY FAVORITE PART OF MY JOB IS COMING TO WORK EVERY DAY. HONESTLY, I FEEL SO LUCKY EVERY DAY. NOT ONE DAY IS THE SAME. AND THAT’S WHAT I LOVE ABOUT MY JOB. RODNEY KNEW THIS WAS HIS CALLING AT AN EARLY AGE. GROWING UP IN COSTA RICA, HE WATCHED HIS UNCLES RUN A RESTAURANT, LATER MOVED TO BOSTON AND STARTED AS A DISHWASHER. IS THE TRUE AMERICAN DREAM. THE DISHES HE’S DEVELOPED INCLUDE PLENTY OF COZY CUISINE, INCLUDING BRAISED BEEF, SHORT RIBS WITH CREAMY POTATOES. IT IS SO TENDER WE BRACE IT FOR ABOUT FOUR AND A HALF TO FIVE HOURS, AND IT’S UNIQUE BECAUSE IT’S BRAISED IN PORT WINE AND WHEN THE TEMPERATURE OUTSIDE DROPS, A TOWER STACKED HIGH WITH HOT SEAFOOD, LOBSTER, OYSTERS, ROCKEFELLER SCALLOPS AND MORE. I LOVE THE REACTION OF PEOPLE WHEN THEY GET IN TO LOOK AT IT WITH TINY LITTLE PUMPKINS. I LIKE TO THINK IT PROBABLY TASTES BETTER BECAUSE THEY LOOK LIKE PUMPKINS. A SEASON TO SAVOR. I LOVE THE FLAVORS. FOR CHEFS, THIS TIME OF THE YEAR IS REALLY NICE. YOU NEED AN EAGLE EYE TO FIND THE RED FOX IN BOSTON’S NORTH END. IT’S A BASEMENT SPOT, SO IT’S KIND OF GET THAT LIKE HIDDEN SEXY ALLURE TO IT AS WELL. THIS SWANKY UNDERGROUND EATERY IS A BLEND OF TWO OTHER RESTAURANTS RUN BY MICHAEL WYATT AND HIS PARTNERS, TONY AND ELAINE’S IS KIND OF THAT THROWBACK ITALIAN LIKE RED SAUCE, NO FRILLS TYPE PLACE. PHARMAKIA IS A COCKTAIL BAR, AND SO WE’RE TAKING THAT RED SAUCE ITALIAN WITH A REALLY COOL COCKTAIL BAR. IN THE KITCHEN. ALL THE PASTA IS HANDMADE, CLASSIC COMFORTS LIKE SPAGHETTI AND MEATBALLS. IT’S VERY FAMILIAR TO A GOOD BITE TO IT. IT’S COOKED FRESH, THE MEATBALLS ARE DELICIOUS. SOME REALLY GOOD RED SAUCE AS WELL. THAT MARINARA IS THE FOUNDATION FOR THE RICOTTA AND RAGU LASAGNA, ROLLED AND SLICED, SHAPED LIKE A PINWHEEL. WE ALSO HAVE A RED FOX PARM, WHICH IS STUFFED WITH PROSCIUTTO, FONTINA CHEESE AND THEN HAS MOZZARELLA ON TOP. BAKED NOURISHMENT WITH A SIDE OF NOSTALGIA SERVED IN AN INTIMATE DINING ROOM WITH WOOD PANELED WALLS AND BOOTHS, THE SAME SHADE AS THE SAUCE COCKTAILS, SHAKEN TO PRECISION, ARE POURED INTO COUPES, DETAILS REMINISCENT OF A BYGONE ERA JUST SOMETHING THAT KIND OF STOOD THE TEST OF TIME. AND
Seasonal delights and timeless classics shine at Davio’s and The Red Fox
Pumpkin gnocchi, chicken parmesan and a ricotta and ragu lasagna top the menu at these Italian spots
Updated: 8:20 PM EDT Oct 31, 2025
Editorial Standards ⓘ
In Boston’s Seaport district, a seasonal star isas delightful to look at as it is delectable. Davio’s pumpkin gnocchi was created by Rodney Murillo, the restaurant’s culinary director. Davio’s, which started as a small café in Boston’s Back Bay and grew into a successful Northern Italian steakhouse now spanning five states, is celebrating its 40th anniversary in 2025. The Red Fox is a hidden gem in Boston’s North End. The underground eatery merges classic Italian fare with a chic cocktail experience. The menu boasts handmade pasta dishes like spaghetti and meatballs, chicken parmesan and a ricotta and ragu lasagna.
In Boston’s Seaport district, a seasonal star isas delightful to look at as it is delectable. Davio’s pumpkin gnocchi was created by Rodney Murillo, the restaurant’s culinary director.
Davio’s, which started as a small café in Boston’s Back Bay and grew into a successful Northern Italian steakhouse now spanning five states, is celebrating its 40th anniversary in 2025.
The Red Fox is a hidden gem in Boston’s North End. The underground eatery merges classic Italian fare with a chic cocktail experience. The menu boasts handmade pasta dishes like spaghetti and meatballs, chicken parmesan and a ricotta and ragu lasagna.
Dining and Cooking