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Dec 8, 2010 12:17 PM

Davide - North End

According to the Boston Herald's Inside Track, Gordon Ramsay of Kitchen Nightmares fame is in town with his crew and are "trying to save Davide in the North End". Anyone have any further news or updates?

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  1. If it's like any of the other Kitchen Nightmare's episodes it will go something like this:

    owner complains about sagging business--->Ramsay bashes menu and food after tasting it----> owner cries--->Ramsay yells---->Ramsay re-makes menu and interior of restaurant--->owner cries--->Ramsay yells---> business picks up again for a night--->owner is happy--->owner and Ramsay hug--->credits roll.

    /end of show

    3 Replies
    1. re: Gordough

      You left out the part where Ramsay yells and the owner suddenly sees everything in a new light and then goes about working in a completely different way. This is usually right after business relaunches after the make-over, something goes wrong and the owner has walked out, someone who works with or for the owner has walked out, or Ramsay himself has walked out.

      1. re: PinchOfSalt

        Isnt' there always a 'topless' scene with Ramsay (where he's the one topless).? Never seen the show but i've heard this about it.

        1. re: Ralphie_in_Boston

          He changes his shirt on camera while talking about whats wrong with the restaurant. Happens every episode.

          The photo for Davide on is hilariously awful. A Ferrari in front of the restaurant? Must be classy!

    2. You also left out the part where Ramsay does nothing to fix the underlying poor business management skills that are at the root of most restaurant failures, the place enjoys a brief bump in popularity after the show airs, and the restaurant fails within a year or two anyway, leaving the owners' and staff's public humiliation to survive on YouTube long after the restaurant itself is forgotten.

      Seriously, if you're a restaurant and pass the audition to get on this show, you are already doomed. Just close your place now and skip the part where you get flayed sadistically for the entertainment of an idiot reality-TV audience.

      5 Replies
      1. re: MC Slim JB

        Reminds me, I keep meaning to ask if ANYONE here eats at Davide? I was at a neighborhood open house a few summers ago, classic old red banquettes, good but not great food..price was right...:) but I don't know of anyone who eats there..nor is it ever mentioned when friends and i discuss where to go for dinner.

        1. re: 9lives

          Until this thread I'd never even heard of Davide (but I usually only go to the NE for lunch at Gallaria Umberto).

          1. re: 9lives

            I'm in the North End most every weekend and I've never heard of Davide. What street is it on?

            1. re: Pegmeister

              326 Commercial St...across from"about" Lewis Wharf or Union Wharf.

              I expected to see Frank Sinatra, Dean Martin and Sammy Davis Jr sitting with a few cocktails.

              Like Pier 4 without the view...:)

            2. re: 9lives

              We went there about 17 years ago for my in-laws anniversary. We chose it because we knew they would like it and because it would be considered "ELEGANT" and therefore right for a special occasion by some of the other family members attending.

              The only thing I found memorable about the night was when my husband's sister-in-law had tug of war with the bus person who was trying to clear place after the first course. She kept telling him she needed her fork and knife because she was going to have more food. The staff person did not have the training to simply allow her to have keep it. My husband had to intervene and convince her that they would bring her clean utensils with the next course.

              (The first choice of this group had been "Anthony's Pier Four- but will they do GOOD Italian for us?")


          2. Holy carp, that restaurant is still around? It's been there *forever*! How on earth has it survived this long if they suddenly need Ramsay?

            1. I've been walking by Davide on my lunchtime walks for over ten years, and every time I wonder: what's the deal with this place? How do they survive?

              As for the Kitchen Nightmare's angle, I must say that the original BBC version of the show was extremely good. Absolutely nothing like the American version, which is only about creating or fueling (false) drama that has nothing to do with food, and a complete waste of time.

              1 Reply
              1. re: StevieC

                Sad that Davide is not the sum of its parts. Because in my experiences a few years back, they have all the makings of an upper echelon establishment.

                Start with space. They have a very cool, wine cellar/cave feel with low ceilings. The decor is dated, but the space is comfortable, and has appropriate lighting.

                Davide also has a unique hook - a grappa list that is second to none of any restaurant I've visited on the East Coast. It's not for everybody, but if you like brandy, then you'll like Grappa. It's worth a whirl.

                Further, chef Frank Gesualdi knows his way around the kitchen. His apps list features a tasty puff pastry stuffed with wild mushrooms and Fontina cheese and soaked in a marsala thyme sauce. He also makes a very nice seared sea scallop topped with aged balsamic reduction.

                Mains reflect traditional North End cuisine - Osso busco, stuffed veal chops, the full range of pasta dishes and sauces (bolognese, pomodor, puttanesca) - and it's usually executed quite well.

                So what's the problem? Prices that average 20-25% more than establishments of similar execution? Marketing from the 19th century? A clientele older than D Day vets? No real signage? All of the above?

                It'll be interesting to see what comes of this experiment. Retro Italian places are cool by me. I wonder if Ramsay will push that angle, or try to put a new shine on an old sneaker.

              2. the location kinda stinks too.

                but i should think trying to get on a show like that is putting nails in your own coffin, eh?