Dish It Up

Dish It Up : Ming Tsai

The scene: hundreds of guests convening for an over-the-top event catered by one of the city’s greatest chefs. They expect superlative dishes, and they expect them… now. Steve DiFillippo heads to the back of the house at the Seaport Hotel to discover how superchefs Richard Rayment and Ming Tsai balance efficiency and excellence.

Dish It Up : Hamersley’s Bistro

Hamersley’s, located in Boston’s South End has been serving up delightful dishes since the mid 80’s and is still going strong. When the restaurant first opened, there was little to no competition in sight with only three other restaurants in the area, now with over twenty five others nearby Hamersley’s still manages to stand out with superb cuisine and a setting great for family dinners or a romantic date.

Dish It Up : Gourmet Bar Food

Rachel Klein, executive chef at the Seaport Hotel, is changing the perception of bar grub. Most go to their local watering hole to socialize and grab a quick bite to eat, not expecting a brilliant culinary experience. Dig in with Steve DiFillippo, owner of Davio’s, and enjoy an exclusive look at Tamo’s upscale bar food-a play on the classics.

Dish It Up : Bistro 36

On his way down to Harwich, Steve DiFillippo, stops into Bistro36 for casual elegance, great food and good company. Executive chef, Clancy Heicher, demonstrates how to make homemade ravioli in the 100% scratch kitchen and shows off the Cadillac of pizza ovens. This eatery brings a little bit of Boston down to the Cape.

Dish It Up : L’Espalier

Apple Street Farm is the primary source of organic harvests for Chef Frank McClelland’s famed L’Espalier restaurant. In one of the country’s most ambitious sustainable agriculture initiatives for the restaurant industry, Steve DiFillippo puts his hands in the dirt on this week’s “Dish it Up.” Featuring Boston’s only AAA-Five Diamond restaurant, get the scoop on how the esteemed Chef McClelland brings the fruits of his labors from farm to elegantly-appointed table.

Dish It Up : Jasper White

In the last sultry days of summer, take your mind off the heat with a New England clambake. The ultimate American cookout all starts by digging a pit. Jasper White, Chef and Partner at Summer Shack Restaurant, and Steve DiFillippo, owner of Davio’s restaurant, show beachgoers the traditional method of a home cooked clambake. This week’s “Dish It Up” isn’t just a meal, but an event!

Dish It Up : Island Creek Oysters

Steve DiFillippo has a craving for oysters and is heading to the best source of mollusks in New England. In a collaboration joining farmer, chef, and diner in one space, Island Creek Oysters in Kenmore Square offers a unique feasting experience. From sliders to the raw bar, Jeremy Sewall, co-owner and executive chef, demonstrates that there is something for every oyster palate.

Dish It Up : Corazon del Mar

Nantucket’s Corazon del Mar is a Latin-inspired love letter to food. Steve DiFillippo gets the grand kitchen tour from owner Seth Raynor. Bright colored décor, inspired by Frida Kahlo, helps the scenery remain playful and entertaining for all guests. From a ceviche bar to bacon-wrapped hotdogs (any pork-lovers fantasy), there is something for every palate.

Dish It Up : Peach Farm

Sit down at the chef’s table with Steve DiFillippo, owner of Davios, Todd English, one of the top chefs in the nation and Rodney Murillo at Peach Farm in Chinatown on this week’s “Dish It Up.” Best known for its fantastic service and fresh food, it’s received four stars in restaurant ratings. Mr. English calls it, “some of the best Asian food I’ve ever eaten!”

Dish It Up : Remick’s

Steve DiFillippo jokes with Remick’s head owner and chef, Marc Orfaly, about collard greens and pork in styleboston’s newest segment, “Dish It Up.” Dig in with two of Boston’s most celebrated and animated tastemakers and enjoy an exclusive look at Qunicy’s newest eatery. Here’s to the pig!

Steve DiFillippo

After graduating from Boston University in 1982, Steve DiFillippo, CEO of Davio’s Northern Italian Steakhouse and Avila Restaurant, attended The Cambridge School of Culinary Arts pursuing his dream of becoming a chef. During college, DiFillippo worked his way up the ladder at SeaSide in Boston’s Faneuil Hall. In 1985, DiFillippo purchased an existing spot named Davio’s. The original Davio’s opened in1977, a family-owned Italian restaurant with local charm. As Boston’s culinary tastes began to develop, DiFillippo transformed the location into a fine dining destination. In the fall of 2007, DiFillippo launched his popular Philly Cheese Steak Spring Roll as a retail product. DiFillippo lives in Wenham, MA with his wife Pamela and their four children.