This subterranean restaurant's uncomplicated Italian cuisine has attracted a loyal clientele for over two decades.

The Scene
Davide's nondescript location--on the edge of the North End, across the street from a quiet stretch of waterfront--doesn't prepare diners for its charming, Old World interior. Those looking to carry on an intimate rendezvous should ask to be seated in one of the high-backed banquettes. The restaurant's wine cellar, with its extensive selection of domestic and imported wines and champagnes, has won national acclaim. A reserved, professional waitstaff keeps in line with the environment.

The Food
Chef/Proprietor Franco Caritano's kitchen dishes up a straightforward menu of handmade pastas, fresh seafood, and classic meat dishes (the house specialty veal scaloppini is sure to satisfy). Consider starting with an order of simple ricotta cavatelli or a flavorful Caesar salad (prepared tableside) before moving onto a hearty veal chop that's stuffed with prosciutto and fontina. Only dessert disappoints, as a bland slice of cheesecake is about as good as it gets among the menu's limited options.